Slow cooker chicken cacciatore is a saucy, flavorful and cozy Italian style family dinner that’s hands-off and great served over spaghetti or with rice.
We wrapped up my son's basketball season this past weekend. I never would have thought 3rd grade boys basketball could be so exciting - and nerve wracking! 🤣
But it's so fun to watch them play, and they all improved so much!
We celebrated with his team at a pizza party last night, but he's also excited for me to make my game day chili for the Superbowl this coming weekend. It's his favorite meal ever!
OK though, let's get right along to today's food.
Previously, I’ve shared my 30-minute chicken cacciatore recipe, which is saucy and flavorful and perfect for a weeknight dinner.
I’ve been wanting to transform it into a slow cooker meal though. I feel like letting all these flavors simmer for a few hours is perfect for enhancing the flavor.
So after a few tests to get it just right, I’m finally ready to share this slow cooker chicken cacciatore with you!
It’s got all the Italian flavors you love, the saucy tomato mixture and the tender chunks of chicken all slow cooked together.
Plus, it takes just about 10-15 minutes to prep and then it’s totally hands off. A "set it and forget it" kind of meal. 👍
You’ll be smelling the deliciousness, too, before long, because the aroma of this dish is incredible as it’s cooking.
Makes it hard for me to be patient and wait for dinnertime.
So let’s dive in.
First things first.
Cacciatore means a dish that is prepared “hunter-style” with onions, herbs, tomatoes, often bell peppers and sometimes wine. It’s usually made with braised chicken, but also sometimes with rabbit.
I know we’re in the year of the rabbit, but gosh, chicken is a bit more practical for me at dinnertime. 😉
Now, I’ve got some notes and tips coming up below on how to make chicken cacciatore in the crock pot. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes
- Chicken: Boneless, skinless chicken breasts are an easy go-to for this recipe. You could also sub in boneless, skinless chicken thighs or use a mix if you’d like.
- Mushrooms: I love the earthiness and heartiness they add. White button are great or you could try cremini or baby bella mushrooms. I’ve also made it before without them, so it's fine to leave the mushrooms out if you’re not a fan.
- Tomatoes: Crushed tomatoes are my favorite for this recipe because of the sauce they create. I’ve tried it with canned whole tomatoes and didn't think it worked as well.
- Red pepper flakes: These don’t add much spiciness, since we’re not using much for such a large quantity, but they do add some extra oomph to the dish. You could increase the amount if you want more of a kick.
Also, this is super simple to throw together.
You just layer the ingredients in the slow cooker, you don’t even have to stir it all together. It’s more of a dump-and-go kinda crock pot meal. Love those.
Tip: Do be sure to let the chicken sit, once cut or broken into pieces, in the sauce at the end before serving. It adds lots more flavor and moisture to it.
OK, let’s get ready to eat!
Serving Suggestions
– Serve over hot cooked spaghetti or other thin, long noodle.
– Or pair with steamed brown or white rice.
– You could also serve this with creamy mashed potatoes or polenta.
– Or serve it with some crusty bread to dip into the sauce.
– A bag salad mix is a great, easy accompaniment. Or you could make your favorite steamed veggie to round out the meal.
– Feel free to top your chicken cacciatore with grated Parmesan and chopped fresh parsley.
Lots of ways to enjoy it!
Last thing, let’s talk about what to do with any leftovers. Because they keep great!
Leftover chicken cacciatore, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat the chicken and sauce on the stove or in the microwave.
Yes, you can also freeze the leftover chicken and sauce. Store in a freezer-safe bag or container for up to 5-6 months. (Be sure to label and date it.) Thaw overnight in the refrigerator and then reheat on the stove or in the microwave.
It’s a great dish to be able to pull out on another night. Or to take to friends or family!
I hope you give this a try for a new, hands-off way to enjoy this classic dish.
Happy cooking and enjoy!
XO,
Kathryn
Slow Cooker Chicken Cacciatore
Slow cooker chicken cacciatore is a saucy, flavorful and cozy Italian style family dinner that’s hands-off and great served over spaghetti or with rice.
Ingredients
- 2 lbs. boneless, skinless chicken breasts (or thighs)
- 1 medium onion, sliced
- 1 medium green pepper, sliced
- 8 oz. white button mushrooms, sliced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Layer the ingredients in the slow cooker as listed. First, add the chicken breasts. Top with the onions and green peppers, then the mushrooms and garlic. Pour the crushed tomatoes over top. Add the Italian seasoning, salt, black pepper and red pepper flakes. No need to stir.
- Cover and cook on low for 5-6 hours or on high for 2 ½ to 3 hours, until the chicken is cooked through.
- Slice the chicken into big chunks (you can remove and cut it or just use a serving spoon and break it up in the slow cooker), and stir the sauce until everything is well mixed and combined. Let sit for 10 minutes, covered, to help the chicken absorb the flavors, then serve.
Notes
Chicken: Boneless, skinless chicken breasts are an easy go-to for this recipe. You could also sub in boneless, skinless chicken thighs or use a mix if you’d like.
Mushrooms: I love the earthiness and heartiness they add. White button are great or you could try cremini or baby bella mushrooms. I’ve also made it before without them, so it's fine to leave the mushrooms out if you’re not a fan.
Tomatoes: Crushed tomatoes are my favorite for this recipe because of the sauce they create. I’ve tried it with canned whole tomatoes and didn't think they worked well.
Red pepper flakes: These don’t add much spiciness, since we’re not using much for such a large quantity, but add some extra oomph to the dish. You could increase the amount if you want more of a kick.
Tip: Do be sure to let the chicken sit, once cut or broken into pieces, in the sauce at the end before serving. It adds lots more flavor and moisture to it.
Serving: Serve over hot cooked spaghetti or other thin, long noodle. Or pair with steamed brown or white rice. You could also serve this with creamy mashed potatoes or polenta. Crusty bread goes well here, too, to dip in the sauce.
Leftovers: Leftover chicken cacciatore, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat the chicken and sauce on the stove or in the microwave.
Freezer: You can also freeze the leftover chicken and sauce. Store in a freezer-safe bag or container for up to 5-6 months. (Be sure to label and date it.) Thaw overnight in the refrigerator and then reheat on the stove or in the microwave.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 282Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 129mgSodium: 504mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 49g
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