chicken cacciatore crock pot recipe

The Best chicken cacciatore crock pot recipe

Chicken cacciatore is one of those dishes that feels like a warm hug on a cooler evening—simple enough to make even on a busy weeknight but special enough to impress when you’re hosting guests.

I first fell in love with it years ago when I was looking for a recipe that didn’t require constant attention, yet still tasted rich and hearty like the Italian dishes my mother used to make. It’s got that deep, savory flavor from tomatoes and garlic, the tender meat from slow cooking, and just enough herbs and red wine to make it feel like a restaurant meal without the fuss.

My family loves it because it’s filling enough for dinner but still light enough for leftovers—no one complains about eating it cold the next day, and the kids actually eat their veggies when they’re hidden in there. It’s one of those recipes that feels like a comfort without being too heavy, which is why I keep it in my rotation year-round.

Click here for: chicken enchilada with green sauce recipe

This dish is perfect for all sorts of occasions, whether it’s a casual family dinner or a meal for a small gathering. You can make it ahead of time and reheat it in the crockpot, so it’s always ready when you need it.

My husband and kids swear by it after school dinners because it’s easy to portion into bowls and take home for lunch the next day. And because it’s packed with vegetables—peppers, onions, mushrooms, and tomatoes—it’s not just delicious but also gives you a good dose of vitamins and fiber without feeling like a “healthy” meal.

The slow cooking process breaks down the meat so it’s incredibly tender, and the wine and herbs give it that authentic Italian depth that’s hard to find in quick recipes. Plus, it’s a great way to use up any leftover chicken or veggies you have on hand. It’s that kind of recipe that feels like a win every time.

Slow Cooker Chicken Cacciatore

4.8 from 1734 votes

A rich, tomato-based Italian dish featuring tender chicken braised in a savory sauce with bell peppers, onions, and herbs, perfect for a comforting meal. This recipe is a must-try for any occasion.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time6 hours

Resting Time0 mins

Total Time6 hours 20 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 2 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1 tsp dried oregano

For the Sauce

• 2 cups crushed tomatoes
• 1 (28 oz) can crushed tomatoes
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup dry white wine (optional)
• 1 cup chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 cup tomato sauce
• 1 tsp sugar
• 1 tsp red pepper flakes (optional)
• 2 tbsp tomato paste
• Salt and black pepper to taste
• 2 tbsp fresh basil, chopped

For Garnish

• Fresh parsley, chopped
• Extra virgin olive oil

👨‍🍳Directions

1. 1 In a skillet, heat olive oil over medium heat. Season chicken thighs with Italian seasoning, oregano, salt, and pepper. Cook for 5-7 minutes per side until golden brown. Remove chicken and set aside.
2. 2 In the same skillet, sauté diced onion and minced garlic until soft (about 3 minutes). Add diced bell pepper and cook for another 3-4 minutes.
3. 3 Transfer the skillet contents to the slow cooker. Add crushed tomatoes, diced tomatoes, tomato sauce, white wine (if using), chicken broth, sugar, red pepper flakes, tomato paste, and remaining seasonings. Stir well.
4. 4 Place chicken thighs in the slow cooker, ensuring they are submerged in the sauce. Cover and cook on low for 6 hours or high for 3-4 hours.
5. 5 Once done, remove chicken and shred if necessary. Return shredded chicken to the slow cooker. Stir in chopped fresh basil. Adjust seasoning if needed.
6. 6 Serve hot with crusty bread, garnished with chopped parsley and drizzled with olive oil.

🔧Equipment

• Slow cooker
• Large skillet or pot
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 4❤️Cholesterol: 100🧂Sodium: 850🌾Total Carbs: 45🥦Dietary Fiber: 8🍬Sugars: 12🥩Protein: 45

📝Notes

For extra flavor, add a splash of red wine during cooking.,Substitute chicken thighs with breasts if preferred, but adjust cooking time accordingly.,Use a mix of fresh and dried herbs for more depth in flavor.,Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

This Chicken Cacciatore recipe is always a crowd-pleaser because it’s hearty, flavorful, and built to feed a whole family without any fuss. Whether you’re hosting a casual dinner or a bigger get-together, the deep, tomato-based sauce and tender chicken make it feel special—no extra effort needed, just delicious results every time. Plus, it’s so easy to prep ahead and reheat, so you can focus on enjoying the company instead of cooking.

Click here for: chicken in tomato sauce recipe

❓ Frequently Asked Questions About Slow Cooker Chicken Cacciatore

1. What ingredients are typically included in a classic Chicken Cacciatore recipe made in a crockpot?

In a crockpot Chicken Cacciatore, you’ll usually find chicken (like thighs or breasts), tomatoes (canned or fresh), onion, garlic, bell peppers, red wine (optional but traditional), olive oil, tomato paste, herbs like rosemary, thyme, and basil, and sometimes a splash of red wine vinegar or balsamic glaze. Spices like red pepper flakes or smoked paprika can add depth. Fresh mozzarella or breadcrumbs for topping are also common.

—

2. Can I use any type of chicken for this recipe, or are certain cuts preferred?

While thighs hold up better in slow cooking due to their higher fat content, you can use breasts if you marinate them well beforehand (brining or adding a bit of acid like lemon juice can help tenderize). Boneless, skinless thighs are often the best choice for a juicy, flavorful result. Freeze-dried or dried herbs can also be substituted if fresh aren’t available.

—

3. How do I adjust the cooking time for the crockpot if I’m using fresh tomatoes instead of canned?

Fresh tomatoes can vary in size and firmness, so cooking time may need adjustment. Start with 6–8 hours on low or 4–5 hours on high. If they’re very juicy, you might need to add a splash of water or broth to keep the crockpot from drying out. Taste and check doneness—fresh tomatoes may need slightly more time to soften. Reduce by 1–2 hours if the recipe calls for canned tomatoes.

—

4. What’s the best way to serve Chicken Cacciatore from the crockpot, and are there any common garnishes?

Serve warm over pasta (like penne or spaghetti), crusty bread, or polenta. Garnishes can include fresh basil or parsley, grated Parmesan, a drizzle of olive oil, and a sprinkle of flaky sea salt. Some like to add a fried egg on top for extra richness. For extra crunch, toss the sauce with breadcrumbs before serving.

—

5. Can I make this recipe ahead of time, and how should I store it?

Yes! Chicken Cacciatore tastes even better the next day. Let it cool, then transfer to an airtight container. Store in the fridge for 3–4 days or freeze for up to 3 months. When reheating, warm on the stovetop or microwave, adding a splash of water or broth to prevent drying. The sauce thickens slightly upon reheating, so you may need to thin it slightly with a little water or tomato juice.