Introduction
Craving a hearty, Italian-inspired dish that’s packed with rustic flavors? Look no further than Slow Cooker Chicken Cacciatore! This classic “hunter-style” recipe features tender chicken thighs simmered in a rich tomato sauce with bell peppers, onions, garlic, and aromatic herbs, all effortlessly prepared in a slow cooker. The optional red wine adds depth, making it a perfect comfort food for any occasion. Ready to bring the warmth of an Italian countryside kitchen to your home? Let’s dive into this easy, flavorful recipe that’s sure to become a family favorite!
Overview: Why Slow Cooker Chicken Cacciatore is a Must-Try
Slow Cooker Chicken Cacciatore is a robust, savory dish that combines juicy chicken with a vibrant, vegetable-packed tomato sauce, infused with Mediterranean herbs. The slow cooker ensures the chicken becomes fall-apart tender while melding the flavors, creating a versatile meal that’s perfect over pasta, polenta, or even mashed potatoes. It’s a wholesome, satisfying dish that balances protein, vegetables, and bold Italian flavors.
- Time Requirement: 15 minutes prep, 6-7 hours on low or 3-4 hours on high, plus 5 minutes for serving.
- Difficulty Level: Super easy! It’s a “combine and cook” recipe, ideal for beginners or busy cooks.
- Why It’s Special: This dish is high in protein, naturally gluten-free (with appropriate sides), and perfect for cozy dinners or entertaining. The slow cooker makes it hands-off, and the rustic flavors evoke traditional Italian cooking with minimal effort.
This recipe is ideal for weeknight meals, family gatherings, or meal prep. It’s Italian comfort food at its finest!
Essential Ingredients
The magic of Slow Cooker Chicken Cacciatore comes from its simple, vibrant ingredients. Each one adds flavor, texture, or depth to create a hearty, Italian-inspired dish. Here’s what you’ll need:
- Boneless, Skinless Chicken Thighs (4): Juicy and flavorful, perfect for slow cooking.
- Substitution: Chicken breasts (lean but less juicy), bone-in thighs (increase cooking time slightly), or tofu for a vegetarian option.
- Diced Tomatoes (1 can, 14 oz, undrained): Creates a rich, tangy sauce base.
- Substitution: Fresh diced tomatoes (1.5 cups) or crushed tomatoes for a smoother texture.
- Bell Pepper (1, sliced): Adds sweet crunch and color (any color works).
- Substitution: Roasted red peppers, poblano peppers, or extra onions.
- Onion (1, sliced): Provides savory, sweet depth.
- Substitution: Shallots, red onion, or 1 tsp onion powder.
- Garlic (3 cloves, minced): Infuses the dish with warm, aromatic flavor.
- Substitution: ¾ tsp garlic powder if fresh isn’t available.
- Dried Oregano (1 tsp): Brings bold, earthy Italian flavor.
- Substitution: Fresh oregano (1 tbsp) or dried Italian seasoning.
- Dried Basil (1 tsp): Adds sweet, herbaceous notes.
- Substitution: Fresh basil (1 tbsp, added at the end) or dried thyme.
- Salt and Pepper (to taste): Enhances all the flavors.
- Substitution: Sea salt or low-sodium options for dietary needs.
- Red Wine (½ cup, optional): Adds depth and richness to the sauce.
- Substitution: Chicken or vegetable broth, grape juice, or balsamic vinegar for non-alcoholic options.
- Fresh Parsley (for garnish): Provides a fresh, vibrant finish.
- Substitution: Fresh basil, chives, or no garnish.
- Cooked Pasta or Polenta (for serving): Soaks up the flavorful sauce.
- Substitution: Rice, mashed potatoes, or crusty bread.
Why They’re Important: The chicken thighs are the hearty base, tomatoes create the robust sauce, and vegetables add texture and nutrition. Herbs and optional wine deliver authentic Italian depth, while parsley and pasta or polenta complete the dish with freshness and comfort.
Step-by-Step Instructions
Making Slow Cooker Chicken Cacciatore is incredibly simple—just combine the ingredients and let the slow cooker do the work. Here’s how to do it:
Step 1: Combine Ingredients in the Slow Cooker
- Place 4 boneless, skinless chicken thighs in the slow cooker in a single layer.
- Add 1 can (14 oz) undrained diced tomatoes, 1 sliced bell pepper, 1 sliced onion, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried basil, a pinch of salt, a pinch of pepper, and ½ cup red wine (if using).
- Stir gently to combine, ensuring the chicken and vegetables are evenly coated with the tomatoes and seasonings.
- Tip: Slice vegetables thinly for faster cooking and better texture, and pat the chicken dry for better flavor absorption.
Step 2: Cook
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through (internal temperature of 165°F/74°C).
- Check at the lower end of the time range to avoid overcooking; the chicken should be juicy and easy to shred or cut, and the vegetables should be soft.
- Tip: Stir halfway through if possible to ensure even flavor distribution, but avoid lifting the lid too often. If the sauce is too thin, cook uncovered on high for the last 15-30 minutes to reduce.
Step 3: Serve
- Stir the mixture to blend the flavors and check the consistency. Taste and adjust seasoning with extra salt, pepper, or herbs if needed.
- Serve the chicken and sauce hot over cooked pasta (like spaghetti or penne) or polenta, ensuring a mix of chicken, vegetables, and sauce in each portion.
- Garnish with chopped fresh parsley for a vibrant, fresh finish.
- Tip: For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water and stir in during the last 15 minutes on high, or blend a portion of the sauce and return it to the slow cooker.
Assembly: Serving Your Slow Cooker Chicken Cacciatore
Now it’s time to plate this rustic, flavorful dish and make it look as good as it tastes! Here’s how to assemble Slow Cooker Chicken Cacciatore:
- Serve the Chicken and Sauce: Spoon a portion of cooked pasta or polenta onto plates or shallow bowls, creating a hearty base. Place a chicken thigh (whole or shredded) on top and ladle the tomato sauce with bell peppers and onions over it.
- Garnish: Sprinkle with chopped fresh parsley for a pop of color and freshness. A dusting of extra Parmesan or a crack of black pepper adds a polished touch.
- Presentation Tip: Use white or colorful plates to highlight the rich red sauce and vibrant vegetables. A parsley sprig or a drizzle of olive oil makes it Instagram-worthy.
- Optional Sides: Pair with a green salad with balsamic vinaigrette, garlic bread, or roasted zucchini for a complete Italian-inspired meal. A glass of red wine (like Chianti) complements the flavors.
- Optional Add-Ins: Offer grated Parmesan, red pepper flakes, or capers on the side for extra flavor and customization.
Pro Tip: Serve family-style by placing the chicken and sauce in a large serving bowl with a ladle, alongside a platter of pasta or polenta and a bowl of parsley, letting everyone help themselves—it’s a warm, communal way to enjoy this dish!
Storage and Make-Ahead Tips
Slow Cooker Chicken Cacciatore is perfect for leftovers or meal prep, as the flavors deepen over time. Here’s how to keep it fresh:
- Storing Leftovers:
- Let the chicken and sauce cool, then store in an airtight container in the fridge for up to 4 days. Store pasta or polenta separately to maintain texture.
- Reheat in the microwave (1-2 minutes, stirring with a splash of broth or water) or on the stovetop over low heat to restore juiciness.
- Make-Ahead Tips:
- Ingredients: Slice bell pepper, onion, and garlic up to 2 days ahead and store in the fridge. Combine tomatoes and seasonings separately for quicker assembly.
- Assembly: Layer all ingredients in the slow cooker insert up to 24 hours ahead, cover, and refrigerate. Start cooking when ready.
- Freezing: Freeze cooked chicken and sauce (without pasta or polenta) in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat gently, adding a splash of broth if needed.
- Sides: Cook pasta or polenta fresh for the best texture, or store cooked pasta in the fridge for up to 3 days. Reheat with a splash of water to restore softness.
Tip: Use leftovers in a pasta bake with mozzarella, as a filling for stuffed peppers, or over mashed potatoes for a quick, flavorful meal.
Recipe Variations
Slow Cooker Chicken Cacciatore is super versatile—here are some fun ways to mix it up:
- Spicy Version: Add ½ tsp red pepper flakes or a sliced fresh chili for a subtle kick.
- Veggie Boost: Include mushrooms, carrots, or olives with the bell peppers for extra texture and flavor.
- Protein Swap: Replace chicken with turkey thighs, Italian sausage (not vegetarian), or eggplant for a vegetarian option.
- White Wine Twist: Use white wine instead of red for a lighter, brighter sauce.
- Low-Carb: Serve over zucchini noodles or cauliflower rice instead of pasta or polenta for a keto-friendly version.
- Creamy Version: Stir in ¼ cup heavy cream or mascarpone in the last 10 minutes for a richer, creamier sauce.
Get creative and make it your own—this recipe loves a little experimentation!
Conclusion
You’re now ready to make Slow Cooker Chicken Cacciatore that’ll bring rustic, Italian-inspired flavors to your table! This dish is all about tender chicken and a vibrant tomato sauce with minimal effort, thanks to the slow cooker. Whether you’re serving it for a cozy weeknight dinner, a family gathering, or meal-prepping for the week, it’s sure to impress. So grab your slow cooker, slice those veggies, and let the kitchen fill with the irresistible aroma of oregano and garlic. Play with sides, try new garnishes, and enjoy every hearty, flavorful bite. Buon appetito!
Print
Slow Cooker Chicken Cacciatore
Description
Craving a hearty, Italian-inspired dish that’s packed with rustic flavors? Look no further than Slow Cooker Chicken Cacciatore! This classic “hunter-style” recipe features tender chicken thighs simmered in a rich tomato sauce with bell peppers, onions, garlic, and aromatic herbs, all effortlessly prepared in a slow cooker. The optional red wine adds depth, making it a perfect comfort food for any occasion
Ingredients
-
Boneless, Skinless Chicken Thighs (4): Juicy and flavorful, perfect for slow cooking.
-
Substitution: Chicken breasts (lean but less juicy), bone-in thighs (increase cooking time slightly), or tofu for a vegetarian option.
-
-
Diced Tomatoes (1 can, 14 oz, undrained): Creates a rich, tangy sauce base.
-
Substitution: Fresh diced tomatoes (1.5 cups) or crushed tomatoes for a smoother texture.
-
-
Bell Pepper (1, sliced): Adds sweet crunch and color (any color works).
-
Substitution: Roasted red peppers, poblano peppers, or extra onions.
-
-
Onion (1, sliced): Provides savory, sweet depth.
-
Substitution: Shallots, red onion, or 1 tsp onion powder.
-
-
Garlic (3 cloves, minced): Infuses the dish with warm, aromatic flavor.
-
Substitution: ¾ tsp garlic powder if fresh isn’t available.
-
-
Dried Oregano (1 tsp): Brings bold, earthy Italian flavor.
-
Substitution: Fresh oregano (1 tbsp) or dried Italian seasoning.
-
-
Dried Basil (1 tsp): Adds sweet, herbaceous notes.
-
Substitution: Fresh basil (1 tbsp, added at the end) or dried thyme.
-
-
Salt and Pepper (to taste): Enhances all the flavors.
-
Substitution: Sea salt or low-sodium options for dietary needs.
-
-
Red Wine (½ cup, optional): Adds depth and richness to the sauce.
-
Substitution: Chicken or vegetable broth, grape juice, or balsamic vinegar for non-alcoholic options.
-
-
Fresh Parsley (for garnish): Provides a fresh, vibrant finish.
-
Substitution: Fresh basil, chives, or no garnish.
-
-
Cooked Pasta or Polenta (for serving): Soaks up the flavorful sauce.
-
Substitution: Rice, mashed potatoes, or crusty bread.
-
Why They’re Important: The chicken thighs are the hearty base, tomatoes create the robust sauce, and vegetables add texture and nutrition. Herbs and optional wine deliver authentic Italian depth, while parsley and pasta or polenta complete the dish with freshness and comfort.
Instructions
Step 1: Combine Ingredients in the Slow Cooker
-
Place 4 boneless, skinless chicken thighs in the slow cooker in a single layer.
-
Add 1 can (14 oz) undrained diced tomatoes, 1 sliced bell pepper, 1 sliced onion, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried basil, a pinch of salt, a pinch of pepper, and ½ cup red wine (if using).
-
Stir gently to combine, ensuring the chicken and vegetables are evenly coated with the tomatoes and seasonings.
-
Tip: Slice vegetables thinly for faster cooking and better texture, and pat the chicken dry for better flavor absorption.
-
Step 2: Cook
-
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through (internal temperature of 165°F/74°C).
-
Check at the lower end of the time range to avoid overcooking; the chicken should be juicy and easy to shred or cut, and the vegetables should be soft.
-
Tip: Stir halfway through if possible to ensure even flavor distribution, but avoid lifting the lid too often. If the sauce is too thin, cook uncovered on high for the last 15-30 minutes to reduce.
-
Step 3: Serve
-
Stir the mixture to blend the flavors and check the consistency. Taste and adjust seasoning with extra salt, pepper, or herbs if needed.
-
Serve the chicken and sauce hot over cooked pasta (like spaghetti or penne) or polenta, ensuring a mix of chicken, vegetables, and sauce in each portion.
-
Garnish with chopped fresh parsley for a vibrant, fresh finish.
-
Tip: For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water and stir in during the last 15 minutes on high, or blend a portion of the sauce and return it to the slow cooker.
-
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes! Breasts are leaner but may be less juicy. Cook for 5-6 hours on low or 2.5-3 hours on high, checking for an internal temperature of 165°F (74°C).
Q: Can I skip the red wine?
A: Absolutely! Replace with extra broth or a splash of balsamic vinegar for depth. The dish will still be flavorful.
Q: Is this recipe gluten-free?
A: Yes, it’s naturally gluten-free, but double-check your broth and serve with gluten-free pasta, polenta, or rice to keep it gluten-free.
Q: Can I cook this on the stovetop?
A: Yes! Sauté onion, bell pepper, and garlic in a large pot, add chicken and remaining ingredients, and simmer on low for 45-60 minutes until chicken is tender.
Q: Can I freeze leftovers?
A: Yes! Freeze the chicken and sauce for up to 3 months in an airtight container. Thaw in the fridge and reheat gently, adding a splash of broth if needed.
Q: What’s the best way to serve this for a crowd?
A: Serve the chicken and sauce warm in a large bowl with a ladle, alongside a platter of pasta or polenta and extra parsley or Parmesan. Let guests serve themselves for a festive, communal meal