This rustic Italian chicken cacciatore transforms tender chicken thighs into a rich, flavorful meal with minimal effort. The slow cooker does all the work, melding together sweet bell peppers, aromatic herbs, and savory tomatoes into a sauce that’s perfect for cozy weeknight dinners. Simply layer the ingredients and let time work its magic.
Ingredients:
- 4 boneless, skinless chicken thighs
- 1 medium onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh chopped parsley, for garnish
Instructions:
- Arrange the chicken thighs in a single layer at the bottom of your slow cooker.
- Layer the sliced onion, red bell pepper, green bell pepper, and minced garlic over the chicken.
- Pour in the diced tomatoes and chicken broth, then stir in the tomato paste until well blended.
- Add the dried oregano, basil, and red pepper flakes if using. Season with salt and pepper.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and easily shreds.
- Use two forks to shred the chicken directly in the slow cooker, stirring it into the flavorful sauce.
- Serve warm, garnished with fresh parsley. Delicious over pasta, rice, or with a slice of crusty bread.
Variations
- Mediterranean Style – Add ½ cup sliced black olives, 2 tablespoons capers, and 1 teaspoon dried thyme for a briny, herb-forward twist that pairs beautifully with the tomato base.
- Mushroom Lovers – Include 8 oz sliced mushrooms (cremini or button) layered with the peppers for an earthy, umami-rich version that adds extra heartiness to the dish.
- Spicy Heat – Double the red pepper flakes and add 1 diced jalapeño pepper with the vegetables for those who enjoy a fiery kick in their Italian comfort food.
Cooking Notes
- Chicken Choice – Dark meat thighs stay incredibly moist during long cooking times, but if using chicken breasts, reduce cooking time to 4-5 hours on low to prevent drying out.
- Liquid Levels – Don’t worry if the slow cooker seems full initially; the vegetables will release moisture as they cook, creating the perfect amount of flavorful sauce.
- Texture Control – For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow excess liquid to evaporate, or stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
Serving Suggestions
- Classic Pasta – Serve over al dente penne, rigatoni, or egg noodles with a sprinkle of fresh Parmesan cheese and extra chopped parsley for an authentic Italian presentation.
- Comfort Sides – Pair with creamy polenta, garlic mashed potatoes, or crusty Italian bread for soaking up every drop of the rich, savory sauce.
- Light Options – Serve over cauliflower rice, zucchini noodles, or a bed of fresh spinach for a lower-carb meal that doesn’t sacrifice any of the robust flavors.
Tips
- Make-Ahead Magic – This dish tastes even better the next day as flavors meld together, making it perfect for meal prep or entertaining guests with minimal day-of effort.
- Storage Smart – Cool completely before refrigerating for up to 4 days, or freeze in portions for up to 3 months in freezer-safe containers for quick future meals.
- Flavor Boost – Fresh herbs make all the difference – swap dried oregano and basil for 1 tablespoon each of fresh herbs added during the last 15 minutes of cooking.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes – 7 hours 15 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 35g
- Sodium: 680mg
Frequently Asked Questions
- Can I use frozen chicken thighs for this recipe? – Yes, you can cook frozen chicken thighs directly in the slow cooker, but increase the cooking time by 1-2 hours on low heat to ensure they cook through completely and safely.
- How do I know when the chicken is done? – The chicken is ready when it easily shreds with two forks and reaches an internal temperature of 165°F (74°C). It should be tender and fall apart effortlessly.
- Can I prepare this recipe ahead of time? – Absolutely! You can prep all ingredients the night before, store them in the refrigerator, and add everything to the slow cooker in the morning for a hassle-free dinner.
- What’s the best way to reheat leftovers? – Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 30-second intervals until heated through. Add a splash of chicken broth if the sauce seems too thick.
Conclusion
This slow cooker chicken cacciatore proves that authentic Italian flavors don’t require hours of hands-on cooking. With just 15 minutes of prep work, you’ll have a restaurant-quality meal that fills your home with incredible aromas and delivers tender, flavorful chicken in a rich tomato sauce. Whether you’re feeding a busy family on a weeknight or preparing a cozy weekend dinner, this recipe offers the perfect balance of convenience and comfort. The beauty lies in its simplicity – let your slow cooker transform simple ingredients into a memorable meal that everyone will request again and again.
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slow cooker chicken cacciatore
- Total Time: 6 hours 15 minutes - 7 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This rustic Italian chicken cacciatore transforms tender chicken thighs into a rich, flavorful meal with minimal effort. The slow cooker does all the work, melding together sweet bell peppers, aromatic herbs, and savory tomatoes into a sauce that’s perfect for cozy weeknight dinners. Simply layer the ingredients and let time work its magic.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 medium onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh chopped parsley, for garnish
Instructions
- Arrange the chicken thighs in a single layer at the bottom of your slow cooker.
- Layer the sliced onion, red bell pepper, green bell pepper, and minced garlic over the chicken.
- Pour in the diced tomatoes and chicken broth, then stir in the tomato paste until well blended.
- Add the dried oregano, basil, and red pepper flakes if using. Season with salt and pepper.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and easily shreds.
- Use two forks to shred the chicken directly in the slow cooker, stirring it into the flavorful sauce.
- Serve warm, garnished with fresh parsley. Delicious over pasta, rice, or with a slice of crusty bread.
Notes
For extra depth of flavor, sear the chicken thighs in a skillet before adding to the slow cooker. This recipe freezes well for up to 3 months. You can substitute chicken breasts if preferred, but reduce cooking time to 4-5 hours on low.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 145mg
Keywords: slow cooker chicken, Italian cacciatore, easy dinner, one-pot meal, comfort food