Slow Cooker Chicken Cacciatore

Slow Cooker Chicken Cacciatore has tender chicken, hearty vegetables, tomatoes and herbs cooked together for a comforting dinner with very little prep. Everything simmers slowly in the crockpot, creating a rich, savory sauce while the chicken stays moist and full of flavor.

I love recipes that let the slow cooker do most of the work. And this is a special one! Once the chicken and vegetables are in the pot, the sauce slowly develops its deep flavor while you go about the rest of your day. If you're running a busy household, you need recipes that are mostly hands off. Try one of my Slow Cooker Chicken Legs, Slow Cooker Salsa Chicken, Slow Cooker Chicken and Peppers or Slow Cooker Chicken Paprika recipes and enjoy some time saved and a delicious meal!

Recipe Highlights

• How it's made: Once the chicken is seasoned and seared, the vegetables are added. Then the tomatoes and herbs are mixed in and it simmers until the chicken is tender and the sauce is rich and flavorful.
• Prep time: 15 minutes
• Cook time: 4-5 hours on low, or about 2 hours on high
• Yield: 6 servings
• Main ingredients: Chicken thighs and breasts, onions, carrots, celery, roasted red peppers, diced tomatoes, marinara or crushed tomatoes, garlic, Italian seasoning, Umami seasoning

Ingredient Notes & Substitutions

Chicken Options

• Bone-in chicken thighs can be used instead of boneless. Keep the skin on during cooking for extra flavor, but remove the skin before serving since it will not crisp in the slow cooker.
• You can use all chicken thighs or all chicken breasts. If you use all breasts, it will cook about 30 minutes sooner, depending on how thick they are.

Vegetable Swaps

• Fresh bell peppers instead of jarred roasted red peppers
• Mushrooms (about 8 ounces sliced). Use white button or cremini.
• Zucchini or yellow squash can be added during the last hour.
• Green beans added during the last 45 minutes.

Tomato Options

• Crushed tomatoes for a thicker, smoother sauce
• Fire roasted tomatoes if you like your sauce a bit more spicy.
• And because canned tomato flavors vary in acidity and salt, taste the final sauce and adjust to your taste by adding a bit more seasoning, salt or sugar.

How to make Slow Cooker Chicken Cacciatore

Step 1: Brown thighs and breasts in slow cooker with sear option, or in a skillet with a tablespoon oil.

Step 2: Add onion, celery, peppers.

Step 3: Add carrots to slow cooker.

Step 4: Add tomatoes, herbs and seasonings. Stir to combine everything.

Step 5: Cook on low 4-5 hours or 2 hours on high. Test with meat thermometer. Chicken should be 165°F.

Recipe Testing Tips & Troubleshooting

• My biggest frustration with slow cooker recipes is that flavors can sometimes become diluted during the long cooking time and the accumulated liquid. I always recommend adding a bit more seasoning than you think you need and tasting along the way to adjust.
• Searing the chicken adds flavor, but the recipe will still work if you skip this step.
• Cut the vegetables into 1-inch pieces so they hold their shape after slow cooking.
• The tomatoes release plenty of liquid; no added broth is needed.
• If the sauce is thinner than you prefer, remove the lid during the last 30 minutes of cooking. Or mix 1 tablespoon cornstarch with ¼ cup water. Stir into the crockpot during last 30 minutes of cooking to thicken the sauce.
• Or stir in a few tablespoons of thicker tomato paste. You can also mash some of the carrots to help thicken the sauce.
• Add softer vegetables like zucchini or mushrooms during the last hour so they don't break apart.
• Taste the sauce at the end and adjust the seasoning before serving.

How to Serve

• Spoon the chicken and vegetables over egg noodles, rice, or your favorite pasta.
• Serve with crusty bread to soak up the rich tomato sauce.
• Pair with simple vegetable sides like Charred Broccoli or Blackened Green Beans.
• A fresh salad, such as my Classic House Salad, adds a nice contrast.
• Top with basil, parsley or parmesan for extra flavor.

Frequently Asked Questions

Storage & Reheating

Store leftover chicken and vegetables in a tightly covered container in the refrigerator for up to 3 days. The flavors continue to blend as it sits and I think the leftover chicken cacciatore tastes even better the next day.

To reheat, warm the chicken gently on the stovetop over low heat or in the microwave in short intervals. If the sauce has thickened, add a small splash of water or broth to loosen it.

This dish also freezes well. Cool completely, then store in airtight containers and freeze for up to 3 months. Defrost overnight in the refrigerator and reheat as above. If the sauce seems watery, it's because the vegetables released water after defrosting. Stir well and add a tablespoon of tomato paste, reheat to combine well.