Chicken cacciatore is an Italian-style dish of braised chicken simmered in a tomato sauce with peppers, onions, mushrooms, and herbs. The name means hunter-style, and the dish is traditionally a rustic, hearty meal. This slow cooker version lets the chicken and sauce cook together for hours, so most of the work happens before you walk away.
Why You’ll Love This Recipe
- Minimal hands-on time. Most of the prep is chopping and stirring everything together.
- Tender, fall-apart chicken. Slow cooking keeps the meat juicy.
- A flavorful sauce. The tomatoes, herbs, and vegetables build a rich, savory base.
- Easy to adjust. You can change the vegetables, herbs, or pasta to suit your family.
- Good for busy weeknights. Start it in the morning or after work.
Ingredients
- 2 lb (900 g) boneless, skinless chicken thighs
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 8 oz (225 g) cremini or white mushrooms, sliced
- 4 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 can (28 oz / 800 g) crushed tomatoes
- 1/2 cup (120 ml) low-sodium chicken broth
- 1/4 cup (60 ml) dry red wine, optional
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- 1 lb (450 g) dried spaghetti or rigatoni, for serving
- Fresh basil or grated Parmesan, for serving, optional
Ingredient Notes
Chicken thighs stay juicier than breasts during long cooking, so they are the best choice here. Crushed tomatoes give the sauce a smooth, rustic body. Tomato paste adds depth, and cooking it briefly in the pan before adding the liquids helps it taste richer. If you skip the wine, use an extra 1/4 cup (60 ml) of broth.
Equipment You’ll Need
- 6-quart (5.7 L) or larger slow cooker
- Large skillet
- Cutting board and sharp knife
- Large pot for cooking pasta
- Wooden spoon or tongs
How to Make Slow Cooker Chicken Cacciatore
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Pat the chicken thighs dry with paper towels and season both sides with the salt and black pepper.
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Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for about 3 to 4 minutes per side, until golden brown. The chicken does not need to be cooked through. Transfer it to the slow cooker.
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Reduce the heat to medium. Add the onion, peppers, and mushrooms to the skillet. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables soften and the mushrooms release their liquid.
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Add the garlic and tomato paste. Stir for about 1 minute, until fragrant and the paste turns a deeper red.
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If using wine, pour it into the skillet and scrape up the browned bits from the bottom with a wooden spoon. Let it simmer for about 1 minute.
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Add the vegetable mixture to the slow cooker. Pour in the crushed tomatoes and chicken broth, then stir in the oregano, basil, and bay leaf.
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Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chicken is done when it is tender and shreds easily, and it should register at least 165 F (74 C) on an instant-read thermometer.
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Remove the bay leaf. Shred the chicken with two forks directly in the slow cooker and stir it into the sauce. Taste and add more salt or pepper as needed.
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Cook the pasta in a large pot of salted water according to the package directions. Drain and reserve a splash of the pasta water.
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Toss the pasta with a few spoonfuls of the cacciatore sauce, adding reserved pasta water if it looks dry. Serve the chicken and sauce over the pasta and top as desired.
Pro Tips for the Best Results
- Sear the chicken before adding it to the slow cooker. The browning adds flavor that slow cooking alone does not create.
- Cut the vegetables into even slices so they cook at the same rate.
- Do not add pasta to the slow cooker. It will turn mushy during long cooking.
- If the sauce looks thin at the end, leave the lid off and cook on high for 15 to 20 minutes.
- Taste the sauce before serving. Canned tomatoes and broth vary in salt, so the final seasoning may need adjusting.
Common Mistakes to Avoid
- Skipping the sear. Pale chicken and vegetables can lead to a flatter sauce.
- Using too much liquid. Slow cookers trap moisture, so the sauce can become watery if you add extra broth.
- Lifting the lid often. Each time you open it, heat escapes and cooking time increases.
- Overcooking the chicken on high for too long. Thighs are forgiving, but they can become dry and stringy if left for many extra hours.
Variations and Substitutions
- Use boneless chicken breasts instead of thighs, and check for doneness at the lower end of the cooking time to prevent dryness.
- Add a can of drained olives or a tablespoon of capers during the last hour for a briny flavor.
- Swap the pasta for polenta, mashed potatoes, or crusty bread for soaking up the sauce.
- Leave out the wine and use extra broth for a family-friendly version.
Serving Suggestions
Serve the chicken cacciatore over spaghetti, rigatoni, or pappardelle so the sauce clings to the pasta. A simple green salad with a light vinaigrette balances the rich sauce. Garlic bread or crusty Italian bread is also a good match. Finish with fresh basil or grated Parmesan for a bright, savory touch.
Storage and Reheating
Refrigerate leftovers in an airtight container within two hours of cooking. Store the chicken and sauce separately from the pasta when possible. Leftovers keep in the refrigerator for up to 3 to 4 days. To reheat, warm them in a saucepan over medium-low heat, adding a splash of water or broth if the sauce has thickened. The sauce can also be frozen in a sealed container for up to 3 months, then thawed in the refrigerator overnight before reheating.
Frequently Asked Questions
Can I make slow cooker chicken cacciatore ahead of time?
Yes. You can assemble the ingredients in the slow cooker the night before and refrigerate them. Start cooking the next morning, adding about 30 minutes to the cooking time because the ingredients will be cold.
Can I use frozen chicken?
It is safest to thaw chicken fully before cooking. Frozen chicken may take longer to reach a safe internal temperature, and it may release extra liquid into the sauce.
Why is my chicken cacciatore watery?
Slow cookers hold moisture, and vegetables release water during cooking. Reduce the broth slightly next time, or leave the lid off for the last 15 to 20 minutes on high to thicken the sauce.
What can I substitute for red wine?
Use an extra 1/4 cup (60 ml) of chicken broth. You can also add a teaspoon of red wine vinegar for a little acidity.
How do I know when the chicken is done?
The chicken should be tender and shred easily with a fork. For safety, check that it reaches at least 165 F (74 C) on an instant-read thermometer.
Can I cook this on high only?
Yes. Cook on high for 3 to 4 hours, checking for tenderness near the end of the window. Low heat for 6 to 8 hours usually gives the most tender result.
