Classic Slow Cooker Chicken Cacciatore – Rustic Italian Comfort in Your Crockpot

Chicken Cacciatore, or “hunter’s chicken,” is a timeless Italian dish born from simple countryside ingredients: tender chicken braised in a vibrant tomato sauce with peppers, mushrooms, onions, garlic, and herbs. Traditionally simmered for hours on the stovetop, this slow cooker adaptation lets the flavors meld beautifully with minimal effort—perfect for busy weeknights, cozy weekends, or meal prep. The bone-in, skin-on pieces stay incredibly juicy, while the sauce thickens into a silky, aromatic masterpiece loaded with earthy mushrooms, sweet bell peppers, and tangy tomatoes.

What makes this version special? Browning the chicken first builds deep flavor, and the slow cooker does the rest—no constant stirring required. The result is melt-in-your-mouth chicken that shreds easily and soaks up every bit of that herby, garlicky sauce. It’s naturally gluten-free, comforting, and versatile—serve it over pasta for a classic Italian meal or keep it low-carb with zucchini noodles or cauliflower rice.

Why you’ll love this recipe

• Hands-off cooking: Prep in 20–25 minutes, then let the slow cooker work its magic.
• Flavor explosion: Browning + long simmer = restaurant-quality depth without the fuss.
• Veggie-packed: Onions, garlic, two colors of bell peppers, and mushrooms add nutrition and texture.
• Flexible: Use red wine for richness or broth for a lighter version.

Prep Time: 20–25 minutes
Cook Time: 6–8 hours on low (or 3–4 hours on high)
Total Time: About 6½–8½ hours
Servings: 6–8
Difficulty: Easy to Moderate (browning step adds flavor but can be skipped for dump-and-go)

Ingredients

For the Chicken

• 2.5–3 lbs (1.1–1.4 kg) bone-in, skin-on chicken pieces (thighs and drumsticks preferred for juiciness; about 8–10 pieces total)
• 1 teaspoon kosher salt (plus extra for seasoning)
• ½ teaspoon freshly ground black pepper
• 1–2 tablespoons olive oil (for browning)

For the Sauce & Veggies

• 1 large yellow onion, chopped (about 1½–2 cups / 170–225g)
• 3–4 cloves garlic, minced (about 1–1½ tablespoons / 9–12g)
• 1 large red bell pepper, chopped (about 1 cup / 150g)
• 1 large green bell pepper, chopped (about 1 cup / 150g)
• 8–10 oz (225–280g) cremini (baby bella) mushrooms, sliced (or white button mushrooms)
• 1 (28 oz / 794g) can crushed tomatoes (fire-roasted for extra smokiness if available)
• 1 (15 oz / 425g) can tomato sauce
• 1 (6 oz / 170g) can tomato paste
• ½ cup (120 ml) dry red wine (like Chianti or Cabernet; optional—substitute chicken broth)
• ¼–½ cup (60–120 ml) low-sodium chicken broth (adjust for desired sauce thickness)
• 2 tablespoons chopped fresh Italian parsley (plus extra for garnish)
• 1 tablespoon dried oregano
• 1 tablespoon dried basil (or 2–3 teaspoons fresh if available)
• ½ teaspoon kosher salt (adjust to taste)
• ¼ teaspoon freshly ground black pepper
• ¼–½ teaspoon red pepper flakes (for mild heat; optional)
• 1–2 bay leaves

Optional Add-Ins for Extra Flavor

• ½ cup sliced black olives or Kalamata olives
• 1 teaspoon fresh rosemary or thyme

Step-by-Step Instructions

1. Prep and brown the chicken
   Pat the chicken pieces dry with paper towels, then season generously on all sides with salt and pepper. Heat 1–2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, brown the chicken skin-side down first for 3–4 minutes per side until golden and crispy. (This step builds incredible flavor—don’t skip if possible!) Transfer the browned chicken directly to your slow cooker.
2. Sauté the veggies
   In the same skillet (with all those flavorful browned bits), add the chopped onion and cook for 4–5 minutes until softened and translucent. Add the minced garlic, red bell pepper, and green bell pepper; sauté for another 3–5 minutes until the peppers begin to soften.
3. Build the sauce base
   Stir in the sliced mushrooms and cook for 5–7 minutes until they release their liquid and start to brown. Pour in the crushed tomatoes, tomato sauce, tomato paste, red wine (if using), and chicken broth. Add the fresh parsley, dried oregano, dried basil, salt, black pepper, red pepper flakes (if using), and bay leaf. Stir well to combine, scraping up any browned bits from the pan. Bring to a gentle simmer for 2–3 minutes to let the flavors start melding.
4. Slow cook to perfection
   Pour the entire sauce mixture over the chicken in the slow cooker. Give everything a gentle stir to submerge the chicken as much as possible. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. The chicken is done when it’s fork-tender and easily pulls away from the bone (internal temp 165°F/74°C or higher).
5. Finish and serve
   Remove and discard the bay leaf. If the sauce seems too thin, remove the chicken (shred or leave whole), then cook the sauce uncovered on HIGH for 20–30 minutes to thicken. Taste and adjust seasoning—add more salt, herbs, or a pinch of sugar if the tomatoes are too acidic. Shred the chicken off the bone if desired (discard skin and bones), then stir it back into the sauce for maximum flavor absorption.

Serve hot, garnished with extra chopped fresh parsley and a sprinkle of grated Parmesan cheese.

Serving Suggestions

• Classic: Over al dente pasta (spaghetti, fettuccine, or penne) to soak up the sauce.
• Hearty: With creamy polenta, risotto, or mashed potatoes.
• Low-carb: Zucchini noodles, cauliflower rice, or crusty bread on the side.
• Sides: Garlic bread, a simple green salad with vinaigrette, or roasted vegetables.

Tips, Variations & Troubleshooting

• Thicken the sauce: If it’s watery (from veggie moisture), uncover on HIGH at the end or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
• No-brow version: For true dump-and-go, skip browning and add raw seasoned chicken to the slow cooker—still delicious, just milder.
• Variations:
• Add olives or capers for briny punch.
• Use boneless skinless thighs for easier eating (reduce cook time slightly).
• Make it spicier with more red pepper flakes or a splash of balsamic vinegar.
• Make-ahead: Prep veggies and sauce the night before; refrigerate separately, then assemble in the morning.
• Storage: Leftovers keep in the fridge for 3–4 days or freeze for up to 3 months. Reheat gently on the stovetop with a splash of broth.
• Wine note: Red wine adds authentic depth, but broth keeps it family-friendly and alcohol-free.

Approximate Nutrition (per serving, ~1–2 pieces chicken + sauce, without sides)

• Calories: 380–450
• Protein: 35–40g
• Carbs: 18–25g (from veggies/tomatoes)
• Fat: 18–25g
  (Values vary based on exact cuts and add-ins.)

This Slow Cooker Chicken Cacciatore is pure comfort—rich, saucy, and soul-warming with that unmistakable Italian aroma filling your home. It’s one of those meals that tastes even better the next day as the flavors deepen. Give it a try and share your twists in the comments!