Hearty Chicken Cacciatore Slow-Cooked to Perfection. Rustic Italian comfort meets weeknight ease in this cozy crockpot classic tender shredded chicken simmered low and slow with sweet peppers, onions, garlic, and herbs in a rich tomato sauce. Minimal prep, big flavor, and endlessly versatile for serving over pasta, rice, or with crusty bread.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 onion, sliced
- 2 bell peppers (red and green), sliced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Place the chicken breasts in an even layer on the bottom of the crockpot.
- Layer the sliced onion and bell peppers over the chicken.
- In a bowl, whisk together the diced tomatoes, tomato paste, chicken broth, oregano, basil, red pepper flakes (if using), salt, and pepper.
- Pour the tomato mixture evenly over the chicken and vegetables.
- Cover and cook on Low for 6–8 hours (or on High for 3–4 hours), until the chicken is very tender and cooked through.
- Shred the chicken directly in the crockpot with two forks, then stir to combine with the sauce.
- Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
- Serve hot, garnished with fresh parsley, over pasta, rice, polenta, or with crusty bread.
Variation
- Mushroom & Olive Cacciatore: Add 8 oz sliced cremini mushrooms at the start and 1/3 cup pitted Kalamata or green olives in the last hour for briny depth.
- Chicken Thigh Swap: Use 2 lb boneless, skinless chicken thighs instead of breasts. Same timing, extra-juicy results shred or leave in hearty chunks.
- Hearty Bean Boost: Stir in 1 can (15 oz) drained and rinsed cannellini beans during the last 30 minutes for added protein and a creamier sauce texture.
Cooking Notes
- Veg texture: Slice peppers and onions about 1/2 inch thick so they hold up to slow cooking. For softer veggies, slice thinner and cook on the longer end of the time range.
- Sauce body: If the sauce is thin, remove the lid for the last 20–30 minutes on High or add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water). If too thick, loosen with a splash of warm broth.
- Doneness: Chicken is ready when it shreds easily and hits 165°F internally. Shred in the crockpot, then re-season with salt, pepper, and red pepper flakes to taste.
Serving Suggestions
- Serve over al dente spaghetti, penne, or your favorite gluten-free pasta with a shower of fresh parsley.
- Spoon onto creamy polenta, mashed potatoes, or cauliflower rice for a cozy, saucy bowl.
- Pile into toasted hoagie rolls for a warm sandwich or plate alongside steamed green beans and a crisp side salad.
Tips
- Layer smart: Place chicken on the bottom for even cooking and veggies on top to prevent scorching.
- Meal prep: Double the batch in a larger slow cooker and freeze in meal-size portions up to 3 months. Thaw overnight; reheat gently with a splash of broth.
- Bright finish: Stir in 1–2 teaspoons lemon juice and extra chopped parsley at the end to lift and balance the flavors.
Prep, Cook & Total Time
- Prep Time: 15 minutes
- Cook Time: 6–8 hours on Low (or 3–4 hours on High)
- Total Time: 6 hours 15 minutes on Low (or 3 hours 15 minutes on High)
Nutritional Information (Per serving)
- Calories: 320 kcal
- Protein: 38 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I use chicken thighs instead of breasts?
Yes use about 2 lb boneless, skinless thighs. Cook using the same timing and shred or leave in chunks. - Can I add extra veggies like mushrooms or olives?
Absolutely. Add sliced mushrooms at the start; stir in olives during the last hour for best texture. - How do I thicken or thin the sauce?
For thicker sauce, use a cornstarch slurry or cook uncovered for 20–30 minutes. To thin, add a splash of warm broth. - How should I store and reheat leftovers?
Refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stovetop or in the microwave with a splash of broth.
Conclusion
Cozy, hands-off, and packed with vibrant Italian flavor, this Crockpot Chicken Cacciatore turns simple staples into a saucy, tender crowd-pleaser. With minimal prep and flexible serving options, it’s perfect for busy weeknights or make-ahead meals. Spoon over pasta, rice, or polenta, and enjoy leftovers reheat beautifully for quick lunches.
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Crockpot Chicken Cacciatore
- Total Time: 6 hours 15 minutes on Low (or 3 hours 15 minutes on High)
- Yield: 4 servings 1x
Description
Hearty Chicken Cacciatore Slow-Cooked to Perfection. Rustic Italian comfort meets weeknight ease in this cozy crockpot classic tender shredded chicken simmered low and slow with sweet peppers, onions, garlic, and herbs in a rich tomato sauce. Minimal prep, big flavor, and endlessly versatile for serving over pasta, rice, or with crusty bread.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 onion, sliced
- 2 bell peppers (red and green), sliced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Place the chicken breasts in an even layer on the bottom of the crockpot.
- Layer the sliced onion and bell peppers over the chicken.
- In a bowl, whisk together the diced tomatoes, tomato paste, chicken broth, oregano, basil, red pepper flakes (if using), salt, and pepper.
- Pour the tomato mixture evenly over the chicken and vegetables.
- Cover and cook on Low for 6–8 hours (or on High for 3–4 hours), until the chicken is very tender and cooked through.
- Shred the chicken directly in the crockpot with two forks, then stir to combine with the sauce.
- Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
- Serve hot, garnished with fresh parsley, over pasta, rice, polenta, or with crusty bread.
Notes
- Swap the protein: Boneless, skinless chicken thighs work beautifully and stay extra juicy. Use about 2 lbs.
- Optional browning: For deeper flavor, briefly sear the chicken and sauté the onions and peppers before adding to the crockpot.
- Add-ins: Mushrooms, olives, or capers are classic cacciatore touches. Stir in sliced mushrooms at the start; add olives or capers in the last hour.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours on Low (or 3–4 hours on High)
- Category: Dinner, Main Course
- Method: Slow Cooker (Crockpot)
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 115 mg
Keywords: crockpot chicken cacciatore, slow cooker chicken, easy chicken dinner, shredded chicken, Italian, bell peppers, weeknight dinner, meal prep, comfort food, gluten-free