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Slow Cooker Chicken Cacciatore

Slow cooker chicken cacciatore is an Italian one-pot method that turns bone-in thighs into tender, saucy comfort. The slow-cooked tomato sauce is rich with mushrooms, bell peppers, olives, and herbs, then finished with a quick olive stir.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and tomato base
  • 5 bone-in chicken thighs Use 4 to 6 thighs; aim for an even layer in the cooker.
  • 1 can (28 oz) crushed tomatoes
  • 8 oz mushrooms Slice so they soften evenly in the sauce.
  • 1 red bell pepper Dice small for consistent texture.
  • 1 green bell pepper Dice small for consistent texture.
  • 1 onion Dice to help build the sauce flavor.
  • 4 clove garlic Minced.
  • 0.5 cup kalamata olives Stir in at the end so they stay plump.
  • 0.33 cup dry red wine Any dry red works; pour over the tomatoes.
Seasonings and serving
  • 2 tsp Italian seasoning
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 1 fresh basil For serving.
  • 1 parmesan For serving.

Equipment

  • 1 slow cooker

Method
 

Season and prep
  1. Pat the chicken thighs dry, then season all over with salt, pepper, and Italian seasoning.
  2. Layer the onion, garlic, red bell pepper, green bell pepper, and sliced mushrooms in the bottom of the slow cooker.
  3. Place the chicken thighs on top of the vegetables in a single layer as much as possible.
Cook the cacciatore
  1. Pour the crushed tomatoes and dry red wine over everything, then sprinkle in the dried oregano and red pepper flakes.
  2. Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours, until the chicken is tender and pulls easily with a fork; visual cue: the sauce should be bubbling at the edges.
Finish and serve
  1. Stir in the kalamata olives and cook for 30 minutes on Low or until heated through; visual cue: olives look glossy in the sauce.
  2. Serve the chicken cacciatore over pasta or polenta, then top with fresh basil and parmesan.

Notes

Pro tip: dice the peppers and slice the mushrooms fairly small so they melt into the sauce while the chicken stays tender. Refrigerate leftovers in an airtight container for up to 3 to 4 days; reheat gently on the stovetop or in the microwave until hot. Freezing is yes—freeze in portioned containers for up to 2 months and thaw overnight in the fridge. For a lighter option, serve over zucchini noodles or cauliflower rice instead of pasta or polenta.