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Slow Cooker Chicken Cacciatore

Slow Cooker Chicken Cacciatore is a classic Italian main dish made with tender bone-in chicken thighs simmered low and slow in a crushed tomato sauce. This hands-off method layers onions, peppers, mushrooms, garlic, and olives for a rich, deep red braise.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

bone-in chicken thighs
  • 5 bone-in chicken thighs Use 4–6 thighs for best results.
crushed tomatoes
  • 1 can (28 oz) crushed tomatoes
mushrooms
  • 8 oz mushrooms Slice before layering.
red bell pepper
  • 1 red bell pepper Dice before layering.
green bell pepper
  • 1 green bell pepper Dice before layering.
onion
  • 1 onion Dice before layering.
garlic
  • 4 cloves garlic Minced.
kalamata olives
  • 0.5 cup kalamata olives Use for the last 30 minutes so they stay intact.
dry red wine
  • 0.33 cup dry red wine
Italian seasoning
  • 2 tsp Italian seasoning
dried oregano
  • 1 tsp dried oregano
red pepper flakes
  • 0.5 tsp red pepper flakes
salt
  • 0.5 tsp salt To taste.
black pepper
  • 0.5 tsp black pepper To taste.
fresh basil
  • 0.25 cup fresh basil For serving.
parmesan
  • 0.25 cup parmesan For serving.

Equipment

  • 1 slow cooker

Method
 

Season and layer
  1. Season the chicken thighs with salt, black pepper, and Italian seasoning.
  2. Layer the onion, garlic, red bell pepper, green bell pepper, and mushrooms in the bottom of the slow cooker.
  3. Place the chicken thighs on top of the vegetables.
Build the cacciatore sauce
  1. Pour the crushed tomatoes and dry red wine over everything, then add dried oregano and red pepper flakes.
Slow cook
  1. Cook on Low 6-8 hours until the chicken is tender, keeping the lid on to maintain heat and moisture.
  2. If using High, cook for 3-4 hours until the chicken is tender.
Finish and serve
  1. Stir in the kalamata olives and cook for the last 30 minutes, so they stay glossy and flavorful.
  2. Serve the cacciatore over pasta or polenta with fresh basil and parmesan.

Notes

Pro tip: dice the vegetables to similar size so they soften evenly during the long braise. Store leftovers in the refrigerator up to 3-4 days; reheat gently until hot. Freezing works well for the sauce and chicken up to 2-3 months. For a lighter option, use skinless chicken thighs (or substitute boneless thighs) to reduce fat while keeping the sauce method the same.