Description
This Crockpot Chicken Cacciatore is a hearty and flavorful Italian-inspired dish made with tender chicken thighs or breasts simmered slowly in a rich tomato sauce with bell peppers, mushrooms, garlic, and aromatic herbs. Perfect for an easy weeknight dinner, it delivers comforting, saucy goodness without the need for constant attention.
Ingredients
Scale
Chicken
- 2 pounds boneless & skinless chicken thighs or breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
Vegetables & Aromatics
- 1 small yellow onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
Tomato Sauce
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can diced tomatoes, drained
- ½ cup chicken broth
Seasoning
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons capers
Garnish
- Fresh parsley and basil for garnish
Instructions
- Sear the Chicken: Heat the olive oil in a skillet over medium-high heat. Season the chicken with salt and pepper, then sear each piece for 2–3 minutes per side until golden brown. This step is optional but adds excellent flavor.
- Prepare the Slow Cooker Base: Add the sliced onion, red and green bell peppers, mushrooms, and minced garlic to the bottom of your slow cooker, creating a flavorful vegetable base.
- Layer Chicken: Place the seared chicken directly on top of the vegetables inside the slow cooker.
- Mix Tomato Sauce: In a large bowl, combine the crushed tomatoes, diced tomatoes (drained), chicken broth, Italian seasoning, dried basil, dried oregano, red pepper flakes (if using), and salt and pepper. Stir well to blend all the flavors.
- Pour Sauce Over Chicken: Pour the tomato mixture evenly over the chicken and vegetables in the slow cooker, ensuring everything is well covered.
- Slow Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender and easy to shred.
- Add Capers and Season: Stir in the capers, taste the sauce, and adjust seasoning if necessary with additional salt or pepper.
- Serve: Serve the chicken and sauce hot over pasta, rice, or mashed potatoes. Garnish with freshly chopped parsley and basil for a vibrant finish.
Notes
- Searing the chicken before slow cooking is optional but enhances flavor and texture.
- Use chicken thighs for more tender, juicy results; breasts work fine but can be leaner.
- This dish pairs wonderfully with crusty bread or your favorite side of pasta, rice, or mashed potatoes.
- Capers add a nice briny contrast; omit if you prefer a milder taste.
- Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
