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Homemade Chicken Cacciatore in the Slow Cooker

A comforting Italian dish featuring tender chicken simmered in a robust tomato sauce with aromatic herbs and spices, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main
Cuisine Italian
Servings 4 servings

Equipment

  • Slow Cooker
  • Skillet
  • Mixing Bowl

Ingredients
  

  • 2-3 pounds Chicken Thighs Boneless, skinless chicken thighs work best.
  • 2 tablespoons Olive Oil Extra virgin olive oil for browning the chicken.
  • 1 each Bell Peppers 1 red and 1 green bell pepper, sliced.
  • 1 large Onion Diced onion for foundational flavor.
  • 4 cloves Garlic Minced garlic for aromatic quality.
  • 28 ounces Crushed Tomatoes Canned crushed tomatoes serve as the sauce base.
  • 2 tablespoons Tomato Paste Helps to thicken the sauce.
  • 2 teaspoons Italian Seasoning A blend of herbs for flavor.
  • 1 teaspoon Salt To taste.
  • 0.5 teaspoon Pepper To taste.
  • to taste Fresh Parsley Chopped for garnish.

Instructions
 

  • Prepare your ingredients: dice the onion, slice the bell peppers, and mince the garlic.
  • Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes on each side until golden brown.
  • Transfer the browned chicken to the slow cooker, leaving drippings in the skillet.
  • Add diced onions and sliced bell peppers to the skillet. Sauté for about 5 minutes until softened.
  • Add minced garlic and sauté for an additional minute until fragrant.
  • Pour in the crushed tomatoes and add tomato paste, stirring to combine and scrape up browned bits.
  • Sprinkle in Italian seasoning, salt, and pepper, stirring to combine. Adjust seasoning to taste.
  • Pour the sauce over the chicken in the slow cooker, ensuring it is well coated.
  • Cover and set the slow cooker to low heat. Cook for 6-8 hours.
  • Check the chicken about 30 minutes before serving. If a thicker sauce is desired, remove the lid and let it cook uncovered.
  • Once cooked, shred the chicken with two forks and return it to the sauce.
  • Garnish with freshly chopped parsley before serving.
  • Serve over pasta, rice, or polenta.

Notes

For variations, consider adding mushrooms, olives, or seasonal vegetables. Serve with garlic bread or a fresh salad.
Keyword Easy