Slow Cooker Chicken Cacciatore

Ingredients for slow cooker chicken cacciatore

• Boneless, skinless chicken thighs: I LOVE boneless chicken thighs in a slow cooker. They cook down to be meltingly tender and shreddable. Delicious!
• Mushrooms: If there's one vegetable you'll always find in chicken cacciatore, it's mushrooms! Try to find Baby Bella (cremini) mushrooms for a deeper, richer flavor.
• Canned tomatoes: Use canned San Marzano tomatoes for the smoothest sauce and best flavor, see tips below.
• Onions and garlic: Our simple aromatics.
• Fresh rosemary: This is the herb that defines the flavor of chicken cacciatore in my opinion. Woodsy and earthy, the aroma deepens in the slow cooker as it bubbles away.
• Chicken broth and wine: You can use red or white wine.
• Capers: The capers are optional, but they add a nice layer of tang to the sauce.
• Extra virgin olive oil: For browning the chicken thighs and mushrooms.
• Fresh parsley: Fresh parsley on top when you're ready to serve the chicken cacciatore right from the slow cooker keeps things bright and fresh tasting.
• Kosher salt and freshly ground black pepper

How to make slow cooker chicken cacciatore

Step 1: Brown the chicken

Season the chicken thighs on both sides with kosher salt and freshly ground black pepper.

Place a large skillet over medium heat and add 1 tablespoon of olive oil until shimmering. Working in batches, add the chicken thighs and cook on each side for about 3 - 4 minutes, until it's just beginning to get golden brown.

Transfer chicken to the slow cooker, and cook the next batch.

Step 2: Chop the mushrooms, veggies, and herbs

While the chicken is browning, use a good chef's knife to slice the mushrooms, dice the onions, finely dice the garlic, and finely chop the rosemary.

Add another tablespoon of olive oil to the same skillet used for the chicken. Add the mushrooms and onions, cook until the onions are translucent and the mushrooms are cooked through and beginning to brown on the edges, 5 - 8 minutes.

PRO TIP You may need to add another drizzle or two of olive oil when cooking the mushrooms as they tend to absorb it quickly. Eyeball it as you go and adjust when necessary.

Then add the garlic, oregano, and rosemary and stir continuously for about 1 minute until fragrant. Season with a pinch of salt.

Step 3: Cook the mushrooms and make the broth

Add the wine and chicken broth to deglaze the pan, scraping up any browned bits off the bottom. Let the broth simmer for about 3 minutes to ensure maximum mushroom flavor.

PRO TIP Don't skip simmering the mushrooms! Letting the mushrooms infuse this broth will add so much depth of flavor to the final sauce.

Step 5: Make the cacciatore sauce

In a large bowl, crush the tomatoes by hand. Swirl some water around in the can (about ⅓ full) and add that liquid to the bowl.

Transfer the tomatoes to the skillet, add capers if using and stir to combine. Simmer for about 10 minutes until reduced slightly.

Step 6: Pour the sauce over the chicken in the slow cooker

Pour all the cacciatore sauce in the skillet over the chicken in the slow cooker. Cook on high for 4 hours, or low for 6 hours.

Step 7: Serve your chicken cacciatore topped with fresh parsley

Serve the chicken cacciatore straight from the slow cooker with the accompaniments of your choice, see some serving suggestions below. Top with chopped parsley for a fresh, bright flavor. Enjoy!

Expert tips

• San Marzano tomatoes make all the difference in the chicken cacciatore sauce, so seek them out. They have a brighter flavor, which means you don't need any tomato paste, they are more tender, so they break down easily in the slow cooker and you'll get a much smoother, silkier sauce.
• Yes, you need to brown the chicken and sauté the vegetables before you add them to the slow cooker for a couple of reasons. First: FLAVOR! You need that bit of browning on the chicken to add some caramelization and depth. Cooking the onions, mushrooms, garlic, and herbs first will get rid of the raw taste (no one wants to taste raw onion in chicken cacciatore), concentrates their flavors, and ensures that the aromatics are evenly distributed. Second: Consistency! We need the vegetables to give up their water so the chicken cacciatore sauce is the right consistency when it comes out of the slow cooker. We want it thick and hearty, not thin and runny.

FAQ

How to serve slow cooker chicken cacciatore

You can serve this easy chicken cacciatore straight from the slow cooker as a stew with some crusty bread, or ladle it on top of pasta noodles. To keep things gluten free, try it over rice, mashed potatoes, or my favorite, creamy polenta.

Try these ideas to make a complete meal.

• Salads: The simplicity of a Tricolore salad or a massaged kale salad would be good choices for something light and fresh.
• Vegetables: Crispy roasted cauliflower and pan fried brussels sprouts are quick and simple ideas that you can cook right before the the chicken cacciatore comes out of the slow cooker.
• Don't forget dessert: Keep things Italian with a coffee granita or some amaretti cookies.

Variations

There are as many ways to make chicken cacciatore as there are Italian grandmothers, and that is no different when it comes to this crock pot version. Try these ideas to put your own spin on the recipe.

• If you like a little spice, add a pinch of crushed red pepper flakes when you add the garlic and rosemary.
• Red bell peppers are a frequent addition, you can use fresh ones, or a jar of roasted red peppers.
• If you don't like parsley, add fresh basil when serving.
• You can make this recipe with boneless, skinless chicken breasts instead of chicken thighs.
• Add some spinach or swiss chard to include a green vegetable.

Storage and freezing instructions

• Refrigerate leftovers: Store in the refrigerator in an airtight container for up to 4 days.
• Reheating: Reheat in a covered saucepan over medium heat until warmed through. You can add more chicken stock to stretch it a bit if you like.
• Freezing: Chicken cacciatore freezes very well! What's a crock pot meal if you can't freeze some of it, right? Allow to chill in an airtight container in the refrigerator overnight, then transfer to the freezer for up to two months. Portion it so you can have it ready for an easy weeknight dinner at a moment's notice!

Recommended tools

• Slow cooker: You'll need at least a 5-quart size or larger to make this recipe.
• Large non-stick skillet: The sauce is a lot of liquid so make sure your skillet is high-sided and at least 12 inches in diameter.

More easy chicken comfort food recipes

• If you're looking for another hearty stew made with chicken thighs, this White Chicken Chili recipe is the way to go!
• My Chicken Paprikash recipe has a delicious tomato and paprika broth, made creamy when you add sour cream.
• Roast Chicken and Cabbage cooks on a sheet pan for easy cleanup.

This slow cooker chicken cacciatore recipe is easy and classic!

• Uses just a handful of ingredients, and one skillet for prep!
• All the same flavor as the original recipe, made easier by cooking it in a crock pot.
• You can change up the ingredients for endless variations!
• Makes a great freezer meal.
• It's gluten free and dairy free.