Description
This Crockpot Chicken Cacciatore is a comforting Italian-style dish featuring tender chicken thighs slow-cooked in a rich tomato sauce with bell peppers, mushrooms, garlic, and aromatic herbs. The slow cooker allows the chicken to become meltingly tender while absorbing all the bold Mediterranean flavors, making it an easy and satisfying meal perfect for any day.
Ingredients
Chicken and Seasoning
- 2 lb boneless, skinless chicken thighs
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- ½ tsp smoked paprika
Vegetables and Sauce
- 2 tbsp olive oil
- 1 medium yellow onion, sliced
- 1 red bell pepper, sliced
- 8 oz mushrooms, sliced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- ½ cup chicken broth
Finishing Touches
- ½ cup pitted Kalamata olives
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- Cooked pasta, rice, polenta, or crusty bread, for serving
Instructions
- Season the Chicken: In a bowl, season the chicken thighs evenly with salt, black pepper, dried oregano, dried basil, dried thyme, and smoked paprika, ensuring all sides are coated for maximum flavor infusion.
- Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and brown for 2–3 minutes on each side until golden. This step adds depth of flavor and seals in juices. Transfer browned chicken to the slow cooker.
- Add Vegetables: Layer the sliced onion, red bell pepper, mushrooms, and minced garlic evenly around and on top of the chicken in the slow cooker, distributing the vegetables for even cooking.
- Prepare and Add Sauce: In a separate bowl, mix crushed tomatoes, tomato paste, and chicken broth. Pour this mixture thoroughly over the chicken and vegetables, ensuring everything is well covered.
- Slow Cook: Cover the slow cooker with its lid and cook on LOW for 5–6 hours or on HIGH for 2½–3½ hours until the chicken reaches an internal temperature of 165°F and is tender.
- Add Olives: About 20–30 minutes before the cooking time ends, stir in the pitted Kalamata olives so they soften and infuse the sauce with their briny flavor.
- Garnish and Serve: Once cooked, garnish the cacciatore with freshly chopped parsley and basil. Serve hot over your choice of pasta, rice, polenta, or with crusty bread to soak up the savory sauce.
Notes
- Chicken thighs work best for slow cooking as they remain moist and tender.
- If using boneless chicken breasts, reduce cooking time and monitor to avoid drying out.
- For extra vegetables, consider adding sliced zucchini or spinach during the last 30 minutes of cooking.
- Leftover cacciatore can be stored in the refrigerator for up to 4 days, making it great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course, Dinner, Chicken Recipes, Slow Cooker, Comfort Food
- Method: Slow Cooking
- Cuisine: Italian, Mediterranean
