Go Back
–+ servings
Chicken Cacciatore Slow Cooker

Savory Chicken Cacciatore Slow Cooker for Effortless Comfort

This Chicken Cacciatore Slow Cooker recipe combines fall-off-the-bone chicken thighs with tender potatoes in a rich tomato sauce, perfect for a busy weeknight.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Base
  • 4 pieces Chicken Thighs Bone-in for juiciness
  • 1 teaspoon Salt Adjust according to taste
  • 1 teaspoon Pepper Season to preference
  • 2 tablespoons Olive Oil For searing chicken
  • 1 pound Baby Potatoes Can be halved
For the Aromatics and Vegetables
  • 2 tablespoons Garlic Minced
  • 1 medium Onion Roughly chopped
  • 1 each Yellow and Red Peppers Diced
  • 2 medium Carrots Peeled and sliced
For the Saucy Goodness
  • 28 ounces Crushed Tomatoes Canned recommended
  • 15 ounces Tomato Passata Can substitute with tomato sauce
  • 1 cup Red Wine Optional, can replace with beef broth
  • 2 tablespoons Tomato Paste For thickening the sauce
For the Seasoning
  • 1/4 cup Fresh Parsley Chopped
  • 1 teaspoon Dried Basil
  • 1 teaspoon Oregano
  • 1 cube Beef Bouillon Crushed
  • 1/2 teaspoon Red Pepper Flakes Optional
For Additional Flavor
  • 8 ounces Mushrooms Sliced
  • 1/2 cup Pitted Black Olives Optional

Equipment

  • slow cooker
  • Skillet

Method
 

Preparation Steps
  1. Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Add chicken thighs skin-side down and sear for about 3 minutes until golden brown. Flip and sear the other side for another 3 minutes.
  2. Prepare the Slow Cooker Base: Quarter the baby potatoes and place them in the slow cooker.
  3. Layer the Chicken: Place the seared chicken thighs on top of the potatoes.
  4. Add Aromatics and Vegetables: Sprinkle chopped onion, minced garlic, diced yellow and red peppers, and sliced carrots over the chicken.
  5. Create the Sauce: Pour in crushed tomatoes, tomato passata, and tomato paste. Add dried basil, oregano, and crushed beef bouillon cube. If using, add red wine now.
  6. Cooking Time: Cover and cook on HIGH for 4 hours or LOW for 8 hours.
  7. Finish with Veggies: In the last 30 minutes, add sliced mushrooms and olives.
  8. Serve and Garnish: Gently stir before serving and garnish with freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 30gProtein: 28gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 96mgSodium: 820mgPotassium: 890mgFiber: 6gSugar: 5gVitamin A: 800IUVitamin C: 70mgCalcium: 50mgIron: 2.5mg

Notes

This dish improves in flavor overnight; enjoy leftovers stored in the fridge for up to 4 days or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!