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.
Yield: 6 servings
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
Serving: 1serving | Calories: 282kcal | Carbohydrates: 7g | Protein: 49g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 129mg | Sodium: 504mg | Fiber: 2g | Sugar: 3g
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