Slow Cooker Chicken Cacciatore is a delightful Italian dish that brings together tender chicken, fresh vegetables, and a rich tomato sauce. Perfect for busy days or cozy nights, this recipe requires minimal prep time and allows you to enjoy a homemade meal with little effort. Just set it and forget it while your slow cooker does all the work!
Why Make This Recipe
This recipe is not only simple but also packed with flavor and nutrition. Using skinless chicken thighs ensures a juicy, flavorful dish, and the variety of vegetables adds vitamins and minerals. Plus, it’s a one-pot meal, saving you time on cleanup. Whether you’re feeding a family or preparing for leftovers, Chicken Cacciatore is a crowd-pleaser that everyone will enjoy.
How to Make Slow Cooker Chicken Cacciatore
Making Slow Cooker Chicken Cacciatore is easy and straightforward. Follow these simple steps, and you’ll have a comforting meal waiting for you at the end of the day.
Ingredients
- 1 ½ pounds skinless chicken thighs (bone-in preferred)
- Salt and black pepper to taste
- 3 tablespoons olive oil
- 4 teaspoons minced garlic (about 4 cloves)
- ½ cup chopped white onion
- ½ cup diced red bell peppers
- ½ cup sliced carrots (about 1 large carrot)
- ½ cup sliced mushrooms
- 1 (28-ounce) can diced tomatoes with green chilis (drained)
- 1 (6-ounce) can tomato paste
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ cup Kalamata olives (optional)
- ½ cup chopped kale (stems removed)
- 2 teaspoons cornstarch
- 1 tablespoon water
- 2 tablespoons fresh chopped parsley
- Fresh basil leaves (optional, for garnish)
- Grated Parmesan cheese (optional, for garnish)
Directions
- Season the chicken thighs with salt and black pepper. Heat olive oil in a large non-stick skillet over medium-high heat. Cook the chicken for about 3 minutes on each side until golden brown. If you’re short on time, you can add the chicken directly to the slow cooker without browning.
- Transfer the chicken to the slow cooker. Add garlic, onion, bell peppers, carrots, mushrooms, diced tomatoes, tomato paste, basil, oregano, rosemary, thyme, and salt and black pepper to taste. Stir everything together. Don’t worry if it seems a bit dry; the tomatoes will release liquid while cooking. If you prefer a saucier dish, you can add ½ cup of chicken broth or water.
- Cover and cook on high for 3-4 hours or on low for 4-6 hours.
- In a small bowl, mix 1 tablespoon of water with cornstarch. Stir this mixture into the crockpot along with Kalamata olives and chopped kale. Cook for an additional 20-30 minutes on high until the sauce thickens slightly and the kale has wilted.
- Sprinkle with parsley and add fresh basil leaves. Taste and adjust seasoning with more salt or pepper if needed.
- Serve hot over pasta, zucchini noodles, rice, or your favorite sides, and add grated Parmesan cheese if you like.
How to Serve Slow Cooker Chicken Cacciatore
Serve this delicious Chicken Cacciatore over pasta or rice to soak up all the flavorful sauce. You can also enjoy it with fresh bread or a crisp salad on the side.
How to Store Slow Cooker Chicken Cacciatore
To store your Chicken Cacciatore, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to save it for longer, you can freeze it in a freezer-safe container for up to 3 months. Just thaw it in the fridge overnight before reheating.
Tips to Make Slow Cooker Chicken Cacciatore
- For added depth of flavor, consider marinating the chicken in Italian seasoning for a few hours before cooking.
- If you want a little heat, add red pepper flakes to the dish.
- Feel free to mix in other vegetables like zucchini or eggplant, depending on what you have on hand.
Variation
You can customize this recipe by using different proteins like pork or turkey. You can also make it vegetarian by substituting the chicken with your choice of beans or lentils.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they may dry out more easily. It’s best to check for doneness a little earlier if using breasts.
2. Can I make this recipe in advance?
Absolutely! You can prepare all the ingredients the night before, store them in the refrigerator, and then cook them the next day.
3. Is there a vegetarian option for this recipe?
Yes! You can make a vegetarian version by replacing the chicken with a mix of hearty vegetables and beans to maintain protein content.
Now you are ready to enjoy a delicious and easy Slow Cooker Chicken Cacciatore! Enjoy the wonderful flavors and the ease of cooking!
Slow Cooker Chicken Cacciatore
Ingredients
Main Ingredients
- 1.5 pounds skinless chicken thighs (bone-in preferred)
- 3 tablespoons olive oil
- 4 teaspoons minced garlic (about 4 cloves)
- 0.5 cup chopped white onion
- 0.5 cup diced red bell peppers
- 0.5 cup sliced carrots (about 1 large carrot)
- 0.5 cup sliced mushrooms
- 28 ounces can diced tomatoes with green chilis (drained)
- 6 ounces can tomato paste
- 1 teaspoon dried basil
- 0.5 teaspoon dried oregano
- 0.25 teaspoon dried rosemary
- 0.25 teaspoon dried thyme
- 0.25 cup Kalamata olives (optional)
- 0.5 cup chopped kale (stems removed)
- 2 teaspoons cornstarch
- 1 tablespoon water
- 2 tablespoons fresh chopped parsley
- Fresh basil leaves (optional, for garnish)
- Grated Parmesan cheese (optional, for garnish)
Instructions
Preparation
- Season the chicken thighs with salt and black pepper.
- Heat olive oil in a large non-stick skillet over medium-high heat.
- Cook the chicken for about 3 minutes on each side until golden brown. If you’re short on time, you can add the chicken directly to the slow cooker without browning.
- Transfer the chicken to the slow cooker.
- Add garlic, onion, bell peppers, carrots, mushrooms, diced tomatoes, tomato paste, basil, oregano, rosemary, thyme, and salt and black pepper to taste.
- Stir everything together. Don’t worry if it seems a bit dry; the tomatoes will release liquid while cooking. If you prefer a saucier dish, you can add ½ cup of chicken broth or water.
Cooking
- Cover and cook on high for 3-4 hours or on low for 4-6 hours.
- In a small bowl, mix 1 tablespoon of water with cornstarch.
- Stir this mixture into the crockpot along with Kalamata olives and chopped kale.
- Cook for an additional 20-30 minutes on high until the sauce thickens slightly and the kale has wilted.
- Sprinkle with parsley and add fresh basil leaves. Taste and adjust seasoning with more salt or pepper if needed.
Serving
- Serve hot over pasta, zucchini noodles, rice, or your favorite sides, and add grated Parmesan cheese if you like.
