Description
This Crockpot Chicken Cacciatore is a hearty and comforting Italian-inspired dish featuring tender chicken thighs simmered in a rich tomato sauce with bell peppers, mushrooms, garlic, and aromatic herbs. Slow-cooked to perfection, it’s an easy, flavorful meal that pairs beautifully with pasta, rice, or mashed potatoes, perfect for a cozy family dinner.
Ingredients
Scale
Chicken
- 2 pounds boneless & skinless chicken thighs or breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
Vegetables
- 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
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Finishing Touches
- 2 tablespoons capers
- Fresh parsley and basil for garnish
Instructions
- Prepare the Chicken: Heat the olive oil in a skillet over medium-high heat. Season the chicken with salt and pepper. Sear the chicken for 2–3 minutes per side until golden brown; this step is optional but adds great flavor.
- Layer Vegetables in Slow Cooker: Add the sliced onion, red and green bell peppers, mushrooms, and minced garlic to the bottom of your slow cooker, creating a flavorful bed for the chicken.
- Add the Chicken: Place the seared (or raw, if skipping searing) chicken thighs or breasts on top of the vegetables in the slow cooker.
- Mix the Sauce: In a large bowl, combine the crushed tomatoes, drained diced tomatoes, chicken broth, Italian seasoning, dried basil, dried oregano, red pepper flakes (if using), salt, and pepper. Stir well to blend all ingredients evenly.
- Pour Sauce Over Chicken and Veggies: Pour the tomato and herb mixture evenly over the chicken and vegetables in the slow cooker, ensuring everything is well coated.
- Slow Cook: Cover and cook on low heat for 6–7 hours, or on high heat for 3–4 hours, until the chicken is tender and easily shreddable.
- Finish with Capers and Seasoning: Stir in the capers, taste the sauce, and adjust seasoning with additional salt or pepper if needed.
- Serve: Serve the chicken and sauce over your choice of pasta, rice, or mashed potatoes. Garnish with fresh parsley and basil before serving for a bright, fresh finish.
Notes
- Searing the chicken is optional but enhances the flavor by adding a rich, caramelized crust.
- You can use either chicken thighs or breasts, but thighs typically stay juicier and more flavorful in slow cooking.
- Adjust red pepper flakes to control the heat level according to your preference.
- Leftovers taste great the next day and can be stored in the refrigerator for up to 3 days.
- Make sure to drain the diced tomatoes to avoid excess liquid diluting the sauce.
Nutrition
- Serving Size: 1 serving (approx. 1/6 recipe)
- Calories: 350
- Sugar: 7g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg
