Slow Cooker Chicken Cacciatore (Printable version)
Tender chicken in a savory tomato sauce with vegetables and Italian herbs, cooked slowly for maximum flavor.
# What you need:
→ Poultry
01 - 5 bone-in, skinless chicken thighs (approximately 2.5 lbs)
→ Vegetables
02 - 1 large onion, sliced into thin rounds
03 - 2 bell peppers (1 red, 1 yellow), seeded and sliced into strips
04 - 3 garlic cloves, minced
05 - 1 cup button mushrooms, sliced
06 - 1 can (14 oz) diced tomatoes with juices
07 - 1 can (14 oz) crushed tomatoes
→ Liquids
08 - 1/2 cup dry white wine or chicken broth
→ Spices & Herbs
09 - 2 tsp dried oregano
10 - 1 tsp dried basil
11 - 1/2 tsp dried thyme
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 1/4 tsp crushed red pepper flakes
15 - 2 tbsp capers, drained and rinsed
16 - 1/3 cup pitted black olives, sliced
→ Finishing
17 - 2 tbsp fresh parsley, chopped
18 - Freshly grated Parmesan cheese for serving (optional)
# How to make it:
01 - Sprinkle salt and pepper evenly over both sides of the chicken thighs to prepare them for cooking.
02 - Heat a large skillet over medium-high heat. Sear the seasoned chicken thighs for 2-3 minutes per side until lightly browned. This optional step enhances the depth of flavor in the final dish.
03 - Arrange the sliced onions, bell peppers, mushrooms, and minced garlic in an even layer at the bottom of the slow cooker insert.
04 - Place the browned chicken thighs directly on top of the vegetable layer, ensuring they are not overcrowded.
05 - Pour in both cans of tomatoes, white wine or broth, and add the oregano, basil, thyme, salt, black pepper, and red pepper flakes. Stir gently to distribute the seasonings throughout the liquid.
06 - Scatter the drained capers and sliced black olives evenly across the top of the mixture.
07 - Cover with the lid and cook on LOW setting for 6 hours or HIGH setting for 3 hours. The chicken is done when it reaches an internal temperature of 165°F and easily pulls away from the bone.
08 - Taste the sauce and add additional salt or pepper if needed to balance the flavors.
09 - Sprinkle chopped fresh parsley over the finished dish. Serve hot, offering grated Parmesan cheese on the side. Pairs well with crusty bread, creamy polenta, or your favorite pasta.
# Expert tips:
01 -
- It transforms humble ingredients into something that tastes like you spent all day cooking, when really your slow cooker did all the heavy lifting
- The sauce gets better and deeper as it cooks, developing those complex flavors that usually require constant stirring and attention
- Leftovers, if you somehow have any, taste even more incredible the next day as the flavors continue to meld together
02 -
- Browning the chicken first is not strictly necessary, but that extra step creates flavor compounds that you cannot achieve any other way, making it worth the few extra minutes
- The sauce will look quite liquid at first, but it will naturally thicken as it cooks, so resist the urge to add tomato paste or reduce it on the stove unless it's still too thin after cooking
- Dried herbs work beautifully here because they need that long cooking time to rehydrate and release their oils, whereas fresh herbs would lose their potency and turn brown
03 -
- Remove the chicken pieces before serving and shred the meat, then return it to the sauce for a more rustic presentation that's easier to eat
- Make this the day before you plan to serve it, as the flavors develop and deepen overnight in the refrigerator