Slow Cooker Chicken Cacciatore Recipe

There’s something truly magical about walking into your home after a long day and being greeted by the rich, savory aroma of a home-cooked meal. For my family, that magic often comes in the form of this Slow Cooker Chicken Cacciatore. Honestly, I stumbled upon this recipe on a busy weeknight when I needed something comforting and easy. Let me tell you, it was a game-changer. The chicken, slow-cooked to fall-apart tenderness, bathed in a vibrant tomato sauce bursting with herbs, vegetables, and that unmistakable Italian flair – it’s pure comfort food perfection. Even my pickiest eater, who usually shies away from anything “saucy,” devoured it. The best part? The slow cooker does all the heavy lifting, leaving you with more time to relax and enjoy your evening. If you’re looking for a flavorful, fuss-free dinner that will become a family favorite, look no further than this Slow Cooker Chicken Cacciatore. It’s a guaranteed crowd-pleaser, and trust me, your kitchen will smell absolutely divine.

Ingredients

To create this incredibly flavorful Slow Cooker Chicken Cacciatore, you’ll need a selection of fresh and pantry-staple ingredients. The beauty of this recipe lies in the quality of the ingredients, so choosing ripe tomatoes, fragrant herbs, and good-quality chicken will truly elevate the dish. Let’s break down each component:

• Chicken: 2.5 – 3 lbs bone-in, skin-on chicken thighs and/or drumsticks. For the most succulent and flavorful cacciatore, bone-in, skin-on chicken is highly recommended. The bone adds depth to the sauce as it slow cooks, and the skin renders beautifully, adding richness. You can use a mix of thighs and drumsticks for variety, or stick to just one. Boneless, skinless chicken can be used in a pinch, but the flavor and texture will be slightly less robust. If using boneless, skinless, consider browning them lightly in a pan before adding them to the slow cooker for added color and flavor.
• Olive Oil: 2 tablespoons extra virgin olive oil. Olive oil is the foundation of many Italian dishes, and its fruity flavor is essential here. Extra virgin olive oil is preferred for its superior taste and health benefits. It’s used for sautéing the vegetables and browning the chicken (optional but recommended for richer flavor).
• Onion: 1 large yellow onion, chopped. Onion provides a foundational savory flavor to the cacciatore. Yellow onions are a good all-purpose choice, offering a balanced flavor that sweetens as it cooks down. Make sure to chop the onion into uniform pieces so it cooks evenly in the slow cooker.
• Bell Peppers: 2 bell peppers (any color, or a mix for visual appeal), sliced. Bell peppers contribute sweetness and a slight vegetal note to the dish. Using a mix of colors like red, yellow, and orange not only adds visual appeal but also a slightly more complex flavor profile. Green bell peppers can also be used but have a slightly more bitter taste. Slice them into strips or chunks, depending on your preference.
• Mushrooms: 8 oz cremini mushrooms, sliced. Mushrooms add an earthy, umami depth to the cacciatore sauce. Cremini mushrooms, also known as baby bellas, have a richer flavor than white button mushrooms. Other mushroom varieties like portobello or even a mix of wild mushrooms can be used for a more intense flavor. Slice them to a similar thickness as the bell peppers.
• Garlic: 4 cloves garlic, minced. Garlic is a cornerstone of Italian cooking, adding pungent aroma and flavor. Freshly minced garlic is always best for the most potent flavor. Use a garlic press or finely mince the cloves.
• Canned Diced Tomatoes: 28 oz can diced tomatoes, undrained. Canned diced tomatoes form the base of the cacciatore sauce. Use good quality diced tomatoes for the best flavor. Undrained means you’ll add the tomatoes along with their juice, which contributes to the sauce’s liquid content and flavor. Fire-roasted diced tomatoes can add a smoky depth if you enjoy that flavor profile.
• Tomato Paste: 2 tablespoons tomato paste. Tomato paste provides concentrated tomato flavor and helps to thicken the sauce. It adds richness and depth to the overall taste. A little goes a long way, so two tablespoons is usually sufficient.
• Dry Red Wine: 1/2 cup dry red wine (such as Chianti, Merlot, or Cabernet Sauvignon). Red wine adds complexity and acidity to the sauce. A dry red wine is recommended because it won’t make the sauce too sweet. Chianti, Merlot, or Cabernet Sauvignon are classic choices that complement the other flavors. If you prefer not to use wine, you can substitute with chicken broth or extra diced tomatoes, but the wine does add a unique depth of flavor.
• Chicken Broth: 1/2 cup chicken broth (low sodium). Chicken broth adds moisture to the slow cooker and enhances the savory flavors of the dish. Low sodium broth is preferred to control the salt level in the final dish. You can use homemade or store-bought broth.
• Italian Seasoning: 2 teaspoons Italian seasoning. Italian seasoning is a blend of dried herbs that are commonly used in Italian cuisine, typically including oregano, basil, rosemary, thyme, and marjoram. It provides a convenient way to add a complex herbaceous flavor to the cacciatore.
• Dried Oregano: 1 teaspoon dried oregano. While Italian seasoning contains oregano, adding a little extra dried oregano boosts that specific herb’s flavor, which is prominent in cacciatore.
• Dried Basil: 1 teaspoon dried basil. Similar to oregano, adding extra dried basil enhances its distinct flavor profile in the dish.
• Bay Leaf: 1 bay leaf. Bay leaf adds a subtle, almost tea-like aroma and flavor to the sauce as it simmers. It’s a classic addition to slow-cooked dishes and is easily removed before serving.
• Salt and Black Pepper: To taste. Salt and black pepper are essential for seasoning and enhancing all the other flavors in the dish. Season generously to taste, keeping in mind that the flavors will develop and intensify as it slow cooks.
• Fresh Parsley: 1/4 cup fresh parsley, chopped (for garnish). Fresh parsley adds a bright, fresh flavor and a pop of color as a garnish. It’s best added right before serving to retain its freshness.
• Optional: Pinch of red pepper flakes for a touch of heat (if desired). If you like a little kick, a pinch of red pepper flakes adds a subtle warmth to the cacciatore. Add it to the slow cooker along with the other seasonings.

Instructions

Creating this Slow Cooker Chicken Cacciatore is surprisingly simple, even for beginner cooks. The slow cooker does most of the work, allowing you to enjoy a flavorful and satisfying meal with minimal effort. Here are the step-by-step instructions to guide you:

1. Prepare the Vegetables: Begin by prepping your vegetables. Chop the onion into medium-sized pieces. Slice the bell peppers into strips or chunks, removing the seeds and membranes. Slice the cremini mushrooms. Mince the garlic cloves. Having all your vegetables prepared in advance will streamline the cooking process.
2. Sauté Aromatics (Optional but Recommended): For a deeper flavor profile, heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell peppers and sauté for about 5-7 minutes, until softened and slightly translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic. Sautéing these aromatics before adding them to the slow cooker helps to develop their flavors and adds a richer base to the cacciatore. If you’re very short on time, you can skip this step and add the raw vegetables directly to the slow cooker, but the flavor will be slightly less developed.
3. Brown the Chicken (Optional but Highly Recommended): While the vegetables are sautéing (or in a separate skillet if you are skipping the sauté step), lightly brown the chicken. This step is also optional but significantly enhances the flavor and appearance of the chicken. Season the chicken thighs and drumsticks generously with salt and pepper. In the same skillet (or a clean skillet if you used the first one for vegetables), increase the heat to medium-high. Add a little more olive oil if needed. Sear the chicken in batches, skin-side down first, for about 2-3 minutes per side, until lightly browned. You are not cooking the chicken through at this stage, just browning the surface to create a flavorful crust. Browning the chicken adds depth of flavor and color to the final dish.
4. Combine Ingredients in the Slow Cooker: Transfer the sautéed vegetables (if sautéing) to the slow cooker. Place the browned chicken pieces on top of the vegetables in the slow cooker. In a bowl, combine the canned diced tomatoes (undrained), tomato paste, dry red wine, chicken broth, Italian seasoning, dried oregano, dried basil, bay leaf, and a pinch of red pepper flakes (if using). Stir well to combine all the ingredients and break up the tomato paste. Pour this tomato sauce mixture over the chicken and vegetables in the slow cooker.
5. Slow Cook to Perfection: Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The cooking time may vary slightly depending on your slow cooker model and the size of your chicken pieces. The chicken is done when it is cooked through and easily shreds with a fork. The vegetables will be tender, and the sauce will have thickened slightly.
6. Shred Chicken and Thicken Sauce (If Needed): Once the chicken is cooked through, remove the bay leaf and discard it. Using two forks, shred the chicken directly in the slow cooker. Stir the shredded chicken into the sauce to combine everything. If you prefer a thicker sauce, you can remove about 1 cup of the sauce from the slow cooker and whisk it with 1-2 tablespoons of cornstarch or all-purpose flour in a separate bowl to create a slurry. Pour the slurry back into the slow cooker, stir well, and cook on high heat for another 15-20 minutes, or until the sauce has thickened to your desired consistency. Alternatively, you can simply cook uncovered on high for the last 30 minutes to allow some of the liquid to evaporate and thicken the sauce naturally.
7. Season and Garnish: Taste the Slow Cooker Chicken Cacciatore and adjust the seasoning with salt and black pepper as needed. Stir in the chopped fresh parsley just before serving to add a burst of freshness and vibrant color.
8. Serve and Enjoy: Serve the Slow Cooker Chicken Cacciatore hot, ladling generous portions of the chicken and sauce over your choice of sides. Garnish with extra fresh parsley and grated Parmesan cheese, if desired. Enjoy this delicious and comforting Italian-inspired meal!

Nutrition Facts

(Estimated, per serving, assuming 6 servings)

• Serving Size: Approximately 1.5 cups
• Calories: 450-550 kcal
• Protein: 40-50g
• Fat: 25-35g
• Saturated Fat: 8-12g
• Cholesterol: 180-220mg
• Sodium: 600-800mg (depending on broth and seasoning)
• Carbohydrates: 15-20g
• Fiber: 3-5g
• Sugar: 8-12g

Note: These are estimates and can vary based on specific ingredients used (e.g., fat content of chicken, type of tomatoes, amount of oil) and portion sizes. For more accurate nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

• Prep Time: 20-25 minutes (includes chopping vegetables, browning chicken – optional)
• Cook Time: 6-8 hours on low, or 3-4 hours on high
• Total Time: 6 hours 20 minutes – 8 hours 25 minutes (on low), or 3 hours 20 minutes – 4 hours 25 minutes (on high)

Active Time: Approximately 30-40 minutes (including prep and optional browning/sautéing). The rest of the time is hands-off slow cooking.

How to Serve

Slow Cooker Chicken Cacciatore is incredibly versatile and pairs beautifully with a variety of sides. Here are some delicious serving suggestions:

• Pasta:
  • Classic Spaghetti or Linguine: A timeless pairing. Toss the cooked pasta with a little olive oil and Parmesan cheese, then top with generous ladles of Chicken Cacciatore.
  • Penne or Rigatoni: These pasta shapes hold the chunky sauce and chicken pieces well.
  • Orzo: A rice-shaped pasta that’s a lighter option and absorbs the flavorful sauce wonderfully.
  • Polenta: Creamy polenta provides a comforting and gluten-free alternative to pasta. The rich sauce soaks into the polenta beautifully.
• Grains:
  • Rice: White rice, brown rice, or even wild rice are all excellent choices for soaking up the flavorful cacciatore sauce.
  • Quinoa: A healthy and protein-rich grain that works well with the savory flavors of the dish.
  • Couscous: Light and fluffy couscous is a quick and easy side to complement the rich sauce.
• Bread:
  • Crusty Italian Bread or Baguette: Perfect for soaking up every last drop of the delicious sauce. Serve slices alongside the cacciatore for dipping.
  • Garlic Bread: Enhance the Italian flavors with warm, buttery garlic bread.
• Vegetables:
  • Steamed or Roasted Green Vegetables: Broccoli, green beans, asparagus, or Brussels sprouts provide a healthy and contrasting side.
  • Side Salad: A simple green salad with a light vinaigrette adds freshness and balance to the meal.
• Garnishes:
  • Fresh Parsley: Sprinkle chopped fresh parsley over each serving for a burst of freshness and color.
  • Grated Parmesan Cheese: Offer grated Parmesan cheese for those who want to add a salty, cheesy finish.
  • Red Pepper Flakes: For those who like a little extra heat, provide red pepper flakes on the side.
  • Fresh Basil: In addition to parsley, fresh basil leaves can also be used as a garnish for an extra layer of flavor.

Additional Tips for Perfect Slow Cooker Chicken Cacciatore

To ensure your Slow Cooker Chicken Cacciatore is a resounding success, here are five helpful tips:

1. Don’t Skip the Browning (If You Have Time): While this recipe is designed for ease, taking the extra 10-15 minutes to brown the chicken and sauté the vegetables makes a significant difference in the depth of flavor. Browning creates Maillard reaction, which develops complex, savory notes that you simply can’t achieve by skipping this step. If you’re aiming for the absolute best flavor, browning is highly recommended.
2. Use Quality Ingredients: The quality of your ingredients directly impacts the final taste of the dish. Opt for good quality canned tomatoes, fresh vegetables, and flavorful chicken. Using ripe, flavorful tomatoes will result in a richer and sweeter sauce. Fresh herbs, even if dried, contribute more flavor than older, less potent ones.
3. Adjust Seasoning at the End: Slow cooking concentrates flavors, so it’s crucial to taste and adjust the seasoning towards the end of the cooking process. Before serving, give the cacciatore a good taste and add more salt, pepper, or even a touch of sugar (if the tomatoes are particularly acidic) to balance the flavors to your liking.
4. Don’t Overcrowd the Slow Cooker: While slow cookers are convenient, overcrowding them can hinder proper cooking. If you’re doubling the recipe or using a smaller slow cooker, make sure the ingredients are not packed too tightly. Overcrowding can lead to uneven cooking and a watery sauce. If necessary, cook in batches or use a larger slow cooker.
5. Make it Ahead for Even Better Flavor: Like many slow-cooked dishes, Chicken Cacciatore often tastes even better the next day. Making it a day ahead allows the flavors to meld and deepen in the refrigerator. Simply reheat it gently on the stovetop or in the microwave before serving. This makes it a perfect dish for meal prepping or entertaining.

FAQ Section

Q1: Can I use boneless, skinless chicken instead of bone-in, skin-on?

A: Yes, you can, but the flavor and texture will be slightly different. Bone-in, skin-on chicken thighs and drumsticks are recommended for the most flavorful and succulent cacciatore as the bones and skin contribute richness during slow cooking. If using boneless, skinless chicken breasts or thighs, consider browning them lightly in a pan before adding them to the slow cooker to add some color and flavor. Boneless chicken may also become drier during slow cooking, so be sure not to overcook it. Check for doneness a bit earlier than with bone-in chicken.

Q2: Can I make this recipe on the stovetop or in the oven instead of a slow cooker?

A: Absolutely! While this recipe is optimized for a slow cooker, you can adapt it for stovetop or oven cooking. For stovetop, follow steps 1-4 as written, then simmer the sauce and chicken in a large pot or Dutch oven over low heat for about 1-1.5 hours, or until the chicken is cooked through and tender. For oven baking, follow steps 1-4, then bake covered in a Dutch oven or oven-safe pot at 325°F (160°C) for 1.5-2 hours, or until the chicken is cooked through.

Q3: Can I freeze Slow Cooker Chicken Cacciatore?

A: Yes, Chicken Cacciatore freezes very well. Allow it to cool completely, then transfer it to airtight containers or freezer bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave. Freezing is a great way to enjoy leftovers later or to meal prep in advance.

Q4: I don’t have red wine. Can I substitute something else?

A: Yes, if you don’t have red wine, you can substitute it with an equal amount of chicken broth or extra diced tomatoes. While red wine adds a unique depth and complexity to the sauce, using broth or tomatoes will still result in a delicious cacciatore. For a slightly richer flavor when using broth, you could add a tablespoon of balsamic vinegar or red wine vinegar for a touch of acidity.

Q5: Can I add other vegetables to this recipe?

A: Definitely! Feel free to customize your Chicken Cacciatore with other vegetables you enjoy. Good additions include:

• Carrots: Sliced carrots add sweetness and color.
• Celery: Chopped celery adds another layer of savory flavor.
• Olives: Kalamata or black olives add a salty, briny flavor. Add them during the last hour of cooking.
• Artichoke Hearts: Canned or frozen artichoke hearts add a tangy and slightly lemony flavor. Add them during the last hour of cooking.
• Potatoes: Diced potatoes can be added for a heartier meal. Use Yukon Gold or red potatoes and add them at the beginning of the slow cooking process as they take longer to cook.

Experiment and make this Slow Cooker Chicken Cacciatore your own by adding your favorite vegetables!

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