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This Crockpot Chicken Cacciatore is an easy, comforting dinner packed with classic Italian flavors and requires very little hands-on work.
Tender chicken slow cooks with tomatoes, bell peppers, mushrooms, onions, garlic, olives, and Italian herbs in a rich and flavorful tomato sauce.
It’s perfect for busy weeknights or a cozy weekend dinner, especially served over pasta, rice, or creamy mashed potatoes to soak up all that delicious sauce.
Ingredients:
- 4 boneless, skinless chicken thighs
- 1 medium onion, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/4 cup chicken broth
- 1/3 cup dry red wine, optional
- 2 tablespoons tomato paste
- 1/3 cup Kalamata olives, pitted and halved
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes, optional
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley or basil, for garnish
Instructions:
- Season the Chicken: Pat the chicken thighs dry and season both sides with salt and black pepper. Place the chicken in the bottom of the crockpot.
2. Add the Vegetables: Add the onion, sliced red and green bell peppers, mushrooms, and garlic over and around the chicken.
3. Add the Sauce: Pour the diced tomatoes, chicken broth, and red wine over the chicken and vegetables. Add the tomato paste, oregano, basil, thyme, and crushed red pepper flakes. Gently stir the sauce and vegetables without disturbing the chicken too much.
4. Slow Cook: Cover and cook on LOW for 4–5 hours, or until the chicken is tender and reaches an internal temperature of 165°F.
5. Add the Olives: Stir in the Kalamata olives during the last 20–30 minutes of cooking so they keep more of their flavor and texture.
6. Finish and Serve: Taste the sauce and season with additional salt and pepper if needed. Garnish with fresh parsley or basil and serve over pasta, rice, polenta, or mashed potatoes.
Substitutions and Variations
- Chicken breasts: You can use boneless, skinless chicken breasts instead of thighs. Check them a little earlier since they can dry out more quickly.
- Skip the wine: Leave out the red wine and replace it with an equal amount of chicken broth.
- Different olives: Swap Kalamata olives for green olives or your favorite Italian olives.
- Add some heat: Increase the crushed red pepper flakes if you like a spicier cacciatore.
- More vegetables: Add zucchini or extra mushrooms and bell peppers for an even heartier meal.
- Bone-in chicken: Bone-in chicken thighs can also be used, but they may need a little additional cooking time.
Tips for the Best Chicken Cacciatore
Boneless, skinless chicken thighs are a great choice for the crockpot because they stay tender and juicy during slow cooking.
Try not to overcook the chicken. Start checking boneless thighs around the 3½–4 hour mark when cooking on LOW.
Add the Kalamata olives during the last 20–30 minutes so they keep more of their texture and briny flavor.
If the sauce is thinner than you would like, remove the lid and cook on HIGH for 15–30 minutes before serving.
What to Serve With Crockpot Chicken Cacciatore
Pasta is a classic choice for chicken cacciatore because it soaks up all of the rich tomato sauce.
Spaghetti, linguine, penne, or rigatoni all work well.
You can also serve chicken cacciatore over creamy polenta, mashed potatoes, or white rice. Add a simple green salad, roasted vegetables, or crusty Italian bread on the side for an easy complete meal.
Serving With Pasta
Cook your favorite pasta until al dente and drain well. Add the pasta to individual bowls or plates, top with a chicken thigh, and spoon plenty of the tomato sauce, peppers, mushrooms, and olives over the top.
Finish with fresh parsley or basil and serve with grated Parmesan if desired.
Storage and Reheating
Store leftover chicken cacciatore and sauce in an airtight container in the refrigerator for up to 3–4 days.
Reheat individual portions in the microwave or warm the chicken and sauce gently in a saucepan on the stovetop until heated through.
If the sauce becomes too thick after refrigeration, add a small splash of chicken broth while reheating.
Freezing
Chicken cacciatore freezes well. Allow the chicken and sauce to cool completely, then transfer to an airtight freezer-safe container and freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
For the best texture, cook fresh pasta, rice, or polenta separately when you’re ready to serve the leftovers.
FAQs
Can I use chicken breasts?
Yes. Boneless, skinless chicken breasts can be used instead of thighs. Because breasts are leaner, check them earlier to prevent them from becoming dry.
Do I have to use red wine?
No. The red wine adds extra depth to the tomato sauce, but you can leave it out and substitute additional chicken broth.
Why is my chicken cacciatore sauce too thin?
Slow cookers trap moisture, and the chicken and vegetables release additional liquid as they cook. Remove the lid and cook on HIGH for 15–30 minutes to help the sauce reduce and thicken.
Can I leave out the olives?
Absolutely. Kalamata olives add a salty, briny flavor to the dish, but you can leave them out if you aren’t an olive fan.
What kind of wine is best for chicken cacciatore?
Use a dry red wine that you enjoy drinking, such as Chianti, Pinot Noir, or Sangiovese. Avoid sweet red wines.
What pasta is best with chicken cacciatore?
Spaghetti, linguine, penne, and rigatoni are all good choices. Pasta with plenty of ridges or surface area is especially good for catching the chunky tomato sauce.
Easy Crockpot Chicken Cacciatore
Bring a taste of Italy to your kitchen with this Crockpot Chicken Cacciatore.
This slow-cooked classic Italian dish is bursting with rich flavors from tender chicken, tomatoes, bell peppers, and garlic, all simmered together with the briny goodness of kalamata olives.
The slow cooker makes it easy to develop deep flavors with minimal effort, creating a rustic, hearty meal that’s perfect for any night of the week.
Ingredients
- 4 boneless, skinless chicken thighs or breasts
- 1 onion, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup chicken broth
- 1/2 cup kalamata olives, pitted and halved
- 1/4 cup dry red wine (optional)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
- Salt and pepper, to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Prepare the Crockpot: Grease the inside of your crockpot with non-stick spray or a little olive oil.
- Layer the Vegetables and Chicken: Place the diced onion, sliced bell peppers, and minced garlic in the bottom of the crockpot. Lay the chicken thighs or breasts on top of the vegetables.
- Add the Tomatoes and Seasonings: Pour the diced tomatoes and chicken broth over the chicken and vegetables. Add the tomato paste, oregano, basil, crushed red pepper flakes (if using), salt, and pepper. Stir gently to combine.
- Add the Kalamata Olives: Scatter the halved kalamata olives over the top of the chicken mixture. If using, add the red wine for extra depth of flavor.
- Cook: Cover the crockpot and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is tender and fully cooked.
- Serve: Once done, serve the chicken cacciatore over pasta, polenta, or rice. Garnish with fresh parsley or basil if desired.
Notes
This recipe serves 4-6 people, making it ideal for family dinners or entertaining guests.
If you prefer bone-in chicken, feel free to use chicken thighs or drumsticks for extra flavor.
You can omit the wine if you prefer, but it adds a rich depth to the dish that complements the olives.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 183Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 92mgSodium: 333mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 19g
Wrapping Up Crockpot Chicken Cacciatore
This Crockpot Chicken Cacciatore is a flavorful and rustic Italian dish that’s easy to make and perfect for busy weeknights or weekend dinners.
Serving 4-6 people, this slow-cooked meal combines tender chicken with vibrant bell peppers, garlic, and tomatoes, all elevated by the briny bite of kalamata olives.
Serve it over pasta, polenta, or rice for a satisfying meal that feels both comforting and elegant. With the slow cooker doing most of the work, you can enjoy rich, hearty flavors with minimal effort.
Garnish with fresh herbs and enjoy this taste of Italy at home!