Crock-Pot Chicken Cacciatore

Updated on September 19, 2021

Chicken Cacciatore in a bowl

Lauri Patterson / E+ / Getty Images

Total Time: 215 min

Prep Time: 20 min

Cook Time: 195 min

Servings: 6

This hearty, tomatoey stewed dish gets a healthier, slow-cooker makeover in this alternative to traditional chicken cacciatore. Cacciatore, which means "hunter" in Italian, was originally made with a hunter's catch such as rabbit, pheasant, or boar. Over time, and especially in the U.S., cacciatore has come to include chicken instead of game meat.

Chicken thighs are chock full of nutrients like thiamin, vitamin B6, pantothenic acid, iron, zinc, and copper and contribute to a healthy diet as a complete protein source.

Though it requires a bit more effort, rather than cooking all the ingredients at once, this dish benefits from a two-part cooking method. First, you'll sauté the vegetables, reduce the liquid, and add tomato paste before combining with the chicken in the crock-pot. Otherwise, the dish can get overly watery.

Adding a Parmesan cheese rind is a trick that adds a savory depth of flavor to the sauce. While optional, it's worth a try if you happen to have some hard Parmesan in the fridge.

Ingredients

  • 3 lbs. skinless, bone-in chicken thighs and legs
  • 1 tsp. olive oil
  • 1 cup onion, chopped
  • 1 medium green bell pepper, chopped
  • 8 oz. brown cremini, roughly chopped
  • 4 cloves garlic, chopped
  • 1 (14-oz.) can tomatoes, chopped
  • 2/3 cup dry wine (white or red)
  • 1 tbsp. Italian seasoning mixture
  • 1 tsp. each salt and pepper, or to taste
  • 1/3 cup tomato paste
  • Optional: Pinch of sugar or natural sweetener
  • Optional: 1 inch of Parmesan cheese rind

Preparation

  1. Put chicken in a slow cooker, set to high, and cover. Alternatively, you can brown the chicken in a skillet with a little oil and then transfer to the crock-pot. You can use the same skillet for cooking the vegetables.

  2. Heat olive oil over high heat in a large skillet. Cook the onion and green pepper for 2 to 3 minutes, then add the mushrooms and cook for 2 minutes; add the garlic and cook for another minute.

  3. Add the chopped tomatoes, wine, herbs, and salt and pepper to taste. Simmer for 5 to 10 minutes, until the liquid is almost completely boiled away. Taste and adjust seasonings, if necessary. If it tastes harsh or acidic, add just a touch of sweetener (a pinch of sugar or natural sugar substitute can do the trick).

  4. Add the tomato paste and Parmesan cheese rind, if using, and stir to combine. Place chicken in the slow cooker and spoon tomato mixture on the top of the chicken. Cook for 3 hours on high or 6 to 8 hours on low. About 30 minutes before you are ready to eat, check and adjust seasonings one more time.

Variations and Substitutions

If you prefer boneless chicken, use 8 or 9 boneless, skinless chicken thighs.

Portobello mushrooms can replace cremini mushrooms if desired.

If you don't have Italian seasoning on hand, you can use a blend of equal parts oregano, basil, and thyme (about 1 teaspoon each).

Feel free to add or replace vegetables in this recipe. Try artichoke hearts, black olives, or even throw in a few capers for an added zip. Just be sure to taste before adding any additional salt, as capers are salty.

Cooking and Serving Tips

  • Garnish with some fresh basil or parsley for a touch of color and fresh flavor.
  • Serve with crusty bread and a side garden salad for a complete meal.

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