This slow cooker chicken cacciatore adapts the Italian classic for the crock pot, keeping the same comforting flavors—rich tomato sauce, mushrooms, garlic, and herbs—while letting boneless, skinless chicken thighs cook until tender and falling-apart delicious.
Chicken cacciatore sounds fancy, but it’s essentially a rustic Italian hunter-style stew made from everyday pantry ingredients: canned tomatoes, mushrooms, garlic, and onions. It’s hearty and warming without feeling heavy, and the mix of earthy mushrooms and bright tomatoes creates a deeply satisfying dish. A key step that sets this version apart is sautéing the mushrooms and letting them simmer briefly in wine and chicken broth to build a rich, umami-packed base for the sauce before the slow cook.
Ingredients for slow cooker chicken cacciatore
- Boneless, skinless chicken thighs: Preferable for slow cooking; they become tender and easy to shred.
- Mushrooms: Cremini (baby bella) are recommended for deeper flavor, but white button mushrooms work too.
- Canned tomatoes: Choose high-quality canned tomatoes for a smoother, more flavorful sauce.
- Onion and garlic: Basic aromatics that provide a savory foundation.
- Fresh rosemary: A woody herb that deepens while the stew simmers.
- Chicken broth and wine: White or red wine both work; substitute extra broth plus a splash of vinegar if you prefer no wine.
- Capers: Optional, they add a bright, briny note.
- Extra virgin olive oil: For browning chicken and sautéing vegetables.
- Fresh parsley: Chopped and added at the end for a fresh finishing touch.
- Kosher salt and freshly ground black pepper.
How to make slow cooker chicken cacciatore
Step 1: Brown the chicken
Season the thighs on both sides with kosher salt and freshly ground black pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Working in batches, sear the thighs for 3–4 minutes per side, until they just begin to brown. Transfer the seared chicken to the slow cooker and repeat with the remaining pieces.
Step 2: Prep the vegetables and herbs
While the chicken browns, slice the mushrooms, dice the onion, mince the garlic, and finely chop the rosemary.
Add another tablespoon of olive oil to the skillet. Cook the mushrooms and onions until the onions are translucent and the mushrooms begin to brown, about 5–8 minutes. Add the garlic, oregano, and rosemary and cook, stirring, for about 1 minute until fragrant. Season with a pinch of salt. If the mushrooms absorb the oil, add a drizzle more while cooking.
Step 3: Deglaze and simmer
Pour the wine and chicken broth into the skillet, scraping up any browned bits to deglaze. Let the liquid simmer for about 3 minutes so the mushrooms can infuse the broth—this step builds depth and umami in the final sauce.
Step 4: Build the cacciatore sauce
Crush the canned tomatoes by hand into a large bowl. Rinse the can with about one-third can of water and add that liquid to the tomatoes. Add the tomatoes to the skillet, stirring in capers if using, and simmer about 10 minutes to reduce slightly. Season with the salt called for in the recipe.
Step 5: Slow cook
Pour the completed cacciatore sauce over the seared chicken in the slow cooker. Cook on high for 4 hours or on low for 6 hours, until the chicken is tender and the flavors have melded.
Step 6: Serve
Serve directly from the slow cooker. Ladle the stew over pasta, rice, creamy polenta, mashed potatoes, or enjoy with crusty bread. Finish with chopped parsley for brightness.
Expert tips
- Use quality canned tomatoes: San Marzano-style tomatoes give a brighter, silkier sauce and often eliminate the need for tomato paste.
- Sear and sauté first: Browning the chicken and sautéing the vegetables develops caramelized flavor and concentrates the aromatics, and it also helps the vegetables release moisture so the finished sauce is thick and hearty rather than thin.
FAQ
Chicken cacciatore, meaning “hunter’s stew” in Italian, is a rustic dish of chicken cooked with tomatoes, mushrooms, and herbs. This slow cooker version uses the same ingredients but finishes the dish in a crock pot for convenience.
Substitute equal parts chicken broth, and add a teaspoon of red or white wine vinegar if you want a touch of acidity to mimic wine’s brightness.
Dredge the chicken in flour before searing for a thicker finish, or stir in a cornstarch slurry (equal parts cornstarch and water) about 15 minutes before the end of cooking to thicken while keeping it gluten free.
How to serve slow cooker chicken cacciatore
This dish works as a hearty stew served with crusty bread or spooned over pasta, rice, mashed potatoes, or creamy polenta. Pair it with a simple green salad or roasted vegetables for a complete meal. Finish with fresh parsley or basil to add a bright note.
Variations
There are many regional and family variations—try these to customize the recipe:
- Add a pinch of crushed red pepper flakes for heat.
- Stir in roasted red peppers or fresh red bell pepper for sweetness and color.
- Swap fresh basil for parsley if you prefer its flavor when serving.
- Use boneless, skinless chicken breasts if you like white meat. Add greens like spinach or Swiss chard near the end for extra vegetables.
Storage and freezing instructions
- Refrigerate leftovers: Store in an airtight container for up to 4 days.
- Reheat: Warm gently in a covered saucepan over medium heat, adding a splash of broth if needed.
- Freeze: Chill in the refrigerator, then transfer to freezer-safe containers for up to two months. Portion before freezing for easy weeknight meals.
Recommended tools
- A 5-quart (or larger) slow cooker.
- A large, high-sided skillet (at least 12 inches) for searing and sauce prep.
Why this recipe works
- Minimal ingredients and one skillet for prep keep it simple.
- All the classic cacciatore flavors, adapted for the slow cooker.
- Flexible to accommodate many variations and dietary needs.
- Makes a great freezer meal and is naturally gluten free and dairy free.
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Recipe
Slow Cooker Chicken Cacciatore
Ingredients
- 3 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil, divided
- 1 onion, diced
- 1 pound cremini (baby bella) mushrooms, sliced
- 3 cloves garlic, minced
- 1½ teaspoons chopped fresh rosemary
- ¼ teaspoon dried oregano
- ½ cup low-sodium chicken broth
- ½ cup white or red wine (or substitute equal broth + 1 tsp vinegar)
- 28 ounces canned tomatoes
- 2 tablespoons capers, drained (optional)
- 1½ teaspoons kosher salt, plus more for chicken
- Freshly ground black pepper
- Chopped fresh parsley for serving
Instructions
- Season chicken with kosher salt and black pepper. Heat 1 tbsp olive oil in a large skillet over medium heat. Sear chicken 3–4 minutes per side until golden. Transfer to the slow cooker and repeat as needed.
- While chicken sears, slice mushrooms, dice onion, mince garlic, and chop rosemary.
- Add the remaining 1 tbsp olive oil to the skillet. Cook mushrooms and onions until the onions are translucent and mushrooms begin to brown, 5–8 minutes. Add garlic, oregano, and rosemary; cook 1 minute. Season with a pinch of salt.
- Deglaze with wine and chicken broth, scraping up browned bits. Simmer 3 minutes to let the mushrooms flavor the liquid.
- Crush the canned tomatoes by hand into a bowl and add about one-third can of water to capture any remaining tomato. Add tomatoes and capers to the skillet, simmer about 10 minutes until slightly reduced. Stir in 1½ teaspoons kosher salt.
- Pour the sauce over the chicken in the slow cooker. Cook on high 4 hours or low 6 hours.
- Serve over pasta, polenta, rice, or potatoes, and top with chopped parsley.
Notes
- San Marzano-style tomatoes yield a brighter, silkier sauce and often eliminate the need for tomato paste.
- Browning the chicken and sautéing the vegetables enhances flavor and helps achieve the proper sauce consistency.
Nutrition (estimate)
- Calories: 575 kcal
- Carbohydrates: 22 g
- Protein: 73 g
- Fat: 22 g
Nutrition information is an estimate and not guaranteed.