Craving a cozy, hands-off dinner? You’ve found your perfect match with these 28 savory Crockpot chicken cacciatore recipes. Whether you’re after classic comfort food or a fresh, modern twist, this roundup has a slow-cooked Italian favorite for every night of the week. Let’s dive in and find your new go-to meal!
Classic Crockpot Chicken Cacciatore
Gathering around the slow cooker on a chilly evening always feels like a warm hug, and this Classic Crockpot Chicken Cacciatore is my go-to for those busy weeknights when I want something hearty without the fuss—it’s basically a hands-off dinner that fills the whole house with the cozy smell of simmering tomatoes and herbs. I love how the chicken just falls apart after hours of gentle cooking, and honestly, it’s one of those recipes I’ve tweaked over the years to make it even simpler, like skipping the browning step when I’m in a real hurry (though I’ll share my tip for that below!).
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 pounds of boneless, skinless chicken thighs (I usually grab a pack from the store)
– A couple of bell peppers, any color you like, sliced into strips
– One large onion, chopped up roughly
– 3 cloves of garlic, minced—don’t skimp here!
– A 28-ounce can of crushed tomatoes (the kind with no added salt works great)
– A splash of dry white wine, about 1/2 cup (or swap with chicken broth if you prefer)
– 2 tablespoons of olive oil
– 1 teaspoon of dried oregano
– 1/2 teaspoon of dried basil
– A pinch of red pepper flakes for a little kick
– Salt and black pepper to season as you go
Instructions
1. Plug in your crockpot and set it to the low heat setting to preheat it slightly while you prep.
2. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil until it shimmers, about 2 minutes.
3. Season 2 pounds of boneless, skinless chicken thighs with salt and black pepper on both sides.
4. Place the chicken thighs in the skillet and sear them for 3–4 minutes per side until they develop a golden-brown crust.
5. Transfer the seared chicken thighs to the preheated crockpot, arranging them in a single layer.
6. In the same skillet, add the chopped onion and sliced bell peppers, sautéing them for 5–7 minutes until they soften and start to caramelize.
7. Stir in 3 minced garlic cloves and cook for 1 more minute until fragrant.
8. Pour in 1/2 cup of dry white wine to deglaze the skillet, scraping up any browned bits from the bottom with a wooden spoon.
9. Add the 28-ounce can of crushed tomatoes, 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, and a pinch of red pepper flakes to the skillet, stirring to combine.
10. Bring the mixture to a simmer over medium heat, then carefully pour it over the chicken in the crockpot.
11. Cover the crockpot with its lid and cook on low heat for 6 hours, until the chicken is tender and easily shreds with a fork.
12. After 6 hours, use two forks to shred the chicken directly in the crockpot, mixing it into the sauce.
13. Let the dish sit for 10 minutes with the lid off to allow the flavors to meld and the sauce to thicken slightly.
14. Taste and adjust the seasoning with more salt or black pepper if needed.
15. Serve the chicken cacciatore hot over cooked pasta, polenta, or with a side of crusty bread for soaking up the sauce.
Enjoy the rich, tomato-based sauce that’s packed with tender, shredded chicken and sweet bell peppers—it’s so flavorful and comforting, perfect for a family dinner. I love how the slow cooking really deepens the herbs and garlic, making every bite feel like a cozy Italian hug. Sometimes, I’ll top it with a sprinkle of fresh parsley or grated Parmesan for an extra touch, and it reheats beautifully for leftovers the next day!
Slow Cooker Chicken Cacciatore with Fresh Herbs
Bust out your slow cooker, friends, because I’ve got a cozy, hands-off dinner that’s perfect for a busy weeknight. I first made this chicken cacciatore on a rainy Sunday when I wanted something hearty without hovering over the stove—it’s become my go-to for feeding a crowd with minimal fuss. Trust me, the aroma alone will have everyone asking for seconds!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 pounds of boneless, skinless chicken thighs
– A 28-ounce can of crushed tomatoes
– 1 large yellow onion, roughly chopped
– 1 green bell pepper, sliced into strips
– 8 ounces of cremini mushrooms, sliced
– 3 cloves of garlic, minced
– A half cup of dry red wine (like a Cabernet)
– A quarter cup of chicken broth
– 2 tablespoons of tomato paste
– A tablespoon of olive oil
– A couple of sprigs each of fresh rosemary and thyme
– A teaspoon of dried oregano
– Salt and freshly ground black pepper
Instructions
1. Pat the chicken thighs completely dry with paper towels—this helps them brown nicely.
2. Season both sides of the chicken generously with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the chicken thighs to the skillet and sear for 3–4 minutes per side, until golden brown.
5. Transfer the seared chicken to the bowl of your slow cooker.
6. In the same skillet, add the chopped onion and bell pepper, cooking for 5 minutes until softened.
7. Stir in the minced garlic and cook for 1 more minute until fragrant.
8. Add the tomato paste and cook for 2 minutes, stirring constantly to deepen its flavor.
9. Pour in the red wine to deglaze the skillet, scraping up any browned bits from the bottom with a wooden spoon.
10. Transfer the skillet contents to the slow cooker over the chicken.
11. Add the crushed tomatoes, chicken broth, sliced mushrooms, dried oregano, and the fresh rosemary and thyme sprigs to the slow cooker.
12. Gently stir everything to combine, ensuring the chicken is mostly submerged.
13. Cover and cook on LOW for 6 hours, until the chicken is tender and easily shreds with a fork.
14. Carefully remove the herb sprigs and discard them.
15. Use two forks to shred the chicken directly in the slow cooker, then stir to mix it back into the sauce.
Allowing the sauce to simmer slowly melds the wine and herbs into a rich, savory base that clings to every bite of chicken. I love serving this over a bed of creamy polenta to soak up all that delicious sauce, or for a lighter option, try it with zucchini noodles—it’s comfort food that feels a little fancy!
Spicy Crockpot Chicken Cacciatore
Cranking up the slow cooker on a chilly December afternoon like today is my favorite way to fill the house with cozy aromas, and this Spicy Crockpot Chicken Cacciatore is my go-to for a hands-off dinner that packs a flavorful punch. I love how the spices mellow and deepen over hours of simmering, making it perfect for busy weeknights when you want something hearty without the fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– A couple of pounds of boneless, skinless chicken thighs
– A 28-ounce can of crushed tomatoes
– One large yellow onion, diced
– One large green bell pepper, sliced
– A couple of cloves of garlic, minced
– A quarter cup of dry red wine (like a Cabernet)
– A tablespoon of olive oil
– A teaspoon of dried oregano
– Half a teaspoon of red pepper flakes (adjust if you’re sensitive to heat!)
– A splash of balsamic vinegar
– Salt and freshly ground black pepper
Instructions
1. Heat the tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. 2. Pat the chicken thighs dry with paper towels—this helps them brown nicely—then season both sides generously with salt and pepper. 3. Add the chicken to the hot skillet and sear for 3-4 minutes per side until golden brown; you don’t need to cook them through, just get that color for extra flavor. 4. Transfer the seared chicken to your slow cooker. 5. In the same skillet, add the diced onion and sliced bell pepper, cooking for 5-6 minutes until they start to soften. 6. Stir in the minced garlic and cook for 1 more minute until fragrant. 7. Pour in the quarter cup of red wine to deglaze the pan, scraping up any browned bits from the bottom—this adds depth to the sauce. 8. Transfer the vegetable mixture to the slow cooker over the chicken. 9. Add the 28-ounce can of crushed tomatoes, teaspoon of dried oregano, half teaspoon of red pepper flakes, and splash of balsamic vinegar to the slow cooker. 10. Gently stir everything together to combine. 11. Cover and cook on LOW for 6 hours, or until the chicken is tender and easily shreds with a fork. 12. Once done, use two forks to shred the chicken directly in the slow cooker, letting it soak up all the saucy goodness.
Vibrant and rich, this dish boasts tender, fall-apart chicken in a tangy tomato sauce with a subtle kick from the pepper flakes. I love serving it over a bed of creamy polenta or with crusty bread to mop up every last bit—it’s comfort food that feels a little fancy without any extra effort.
Simple Chicken Cacciatore in a Crockpot
Zipping through my weeknight dinner routine, I’ve found that nothing beats coming home to a meal that’s been simmering all day—it’s like a warm hug from my crockpot. This Simple Chicken Cacciatore is my go-to when I want something hearty without the fuss, and it always reminds me of cozy family dinners growing up.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 pounds of boneless, skinless chicken thighs (I love how tender they get)
– A couple of bell peppers, sliced into strips (I mix red and green for color)
– One large onion, chopped
– 3 cloves of garlic, minced
– A 28-ounce can of crushed tomatoes
– A splash of red wine (about 1/2 cup—it adds such depth)
– 2 tablespoons of olive oil
– 1 teaspoon of dried oregano
– 1 teaspoon of dried basil
– Salt and pepper to season
Instructions
1. Heat the olive oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
2. Season the chicken thighs with salt and pepper on both sides.
3. Sear the chicken in the skillet for 3–4 minutes per side until golden brown—this locks in flavor, a tip I swear by for richer dishes.
4. Transfer the seared chicken to the crockpot.
5. In the same skillet, add the chopped onion and cook for 5 minutes until softened, stirring occasionally.
6. Add the minced garlic and cook for 1 more minute until fragrant, being careful not to burn it.
7. Pour in the red wine to deglaze the skillet, scraping up any browned bits with a wooden spoon—this adds so much flavor, trust me!
8. Transfer the onion-garlic-wine mixture to the crockpot over the chicken.
9. Add the sliced bell peppers, crushed tomatoes, dried oregano, and dried basil to the crockpot.
10. Stir everything gently to combine, ensuring the chicken is mostly submerged.
11. Cover the crockpot and cook on low heat for 6 hours, or until the chicken is fork-tender and easily shreds—a pro tip: avoid lifting the lid too often to keep the heat steady.
12. Once cooked, use two forks to shred the chicken directly in the crockpot, mixing it into the sauce.
13. Let it sit for 10 minutes to thicken slightly before serving, which helps the flavors meld perfectly.
From the first bite, you’ll notice how the chicken melts in your mouth, infused with the tangy tomatoes and aromatic herbs. I love serving it over a bed of creamy polenta or with crusty bread to soak up every last bit of that savory sauce—it’s comfort food at its finest.
Italian-Style Chicken Cacciatore in Slow Cooker
Often on busy weeknights, I crave a comforting meal that practically cooks itself while I tackle other tasks. That’s why my slow cooker Italian-style chicken cacciatore has become a go-to—it’s hearty, hands-off, and fills the house with the most inviting aroma. I love how it transforms simple ingredients into something that feels like a cozy Italian trattoria right at home.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– A couple of pounds of boneless, skinless chicken thighs
– A splash of olive oil, about 2 tablespoons
– One large yellow onion, chopped
– Three cloves of garlic, minced
– A 28-ounce can of crushed tomatoes
– A cup of chicken broth
– Half a cup of dry red wine (like a Chianti)
– A tablespoon of tomato paste
– A teaspoon of dried oregano
– A teaspoon of dried basil
– A bay leaf
– Salt and freshly ground black pepper
– A handful of sliced mushrooms, about 8 ounces
– One red bell pepper, sliced
– A quarter cup of chopped fresh parsley for garnish
Instructions
1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the chicken thighs generously with salt and pepper on both sides.
3. Sear the chicken in the skillet for 3–4 minutes per side until golden brown, working in batches to avoid overcrowding—this locks in flavor and keeps the meat juicy.
4. Transfer the seared chicken to the slow cooker insert.
5. In the same skillet, add the chopped onion and cook for 5 minutes until softened, stirring occasionally.
6. Add the minced garlic and cook for 1 more minute until fragrant.
7. Stir in the tomato paste and cook for 30 seconds to deepen its flavor.
8. Pour in the red wine to deglaze the skillet, scraping up any browned bits with a wooden spoon—this adds richness to the sauce.
9. Transfer the onion mixture to the slow cooker with the chicken.
10. Add the crushed tomatoes, chicken broth, dried oregano, dried basil, bay leaf, sliced mushrooms, and sliced red bell pepper to the slow cooker.
11. Stir everything gently to combine, ensuring the chicken is mostly submerged in the liquid.
12. Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds with a fork—avoid opening the lid frequently to maintain steady heat.
13. Discard the bay leaf and stir in the chopped fresh parsley just before serving.
14. Taste and adjust seasoning with more salt and pepper if needed.
Vividly rich and tender, this chicken cacciatore boasts a savory tomato sauce infused with herbs and wine, with the mushrooms and bell peppers adding a delightful texture. I love serving it over a bed of creamy polenta or with crusty bread to soak up every last drop—it’s a meal that always brings everyone to the table with smiles.
Fall-Off-The-Bone Crockpot Chicken Cacciatore
Unexpectedly, the best meals are often the simplest—like this cozy Crockpot Chicken Cacciatore that practically cooks itself while you tackle the day. I stumbled upon this recipe during a hectic week when takeout felt like the only option, but one slow-cooked batch transformed my kitchen into an Italian trattoria. Trust me, the aroma alone is worth the minimal effort, and the tender, fall-off-the-bone chicken will have everyone asking for seconds.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– A couple of pounds of bone-in, skin-on chicken thighs (about 6 pieces)
– A splash of olive oil (about 2 tablespoons)
– A medium yellow onion, roughly chopped
– A couple of cloves of garlic, minced
– A 28-ounce can of crushed tomatoes
– A cup of chicken broth
– A tablespoon of dried oregano
– A teaspoon of dried basil
– A pinch of salt and black pepper
– A handful of sliced mushrooms (about 8 ounces)
– A bell pepper, sliced (any color you like)
Instructions
1. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Pat the chicken thighs dry with paper towels to ensure a good sear, then place them skin-side down in the skillet.
3. Sear the chicken for 4–5 minutes per side until golden brown, then transfer to the Crockpot.
4. In the same skillet, add the chopped onion and cook for 3–4 minutes until softened, scraping up any browned bits from the chicken.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Pour the crushed tomatoes, chicken broth, dried oregano, dried basil, salt, and black pepper into the Crockpot with the chicken.
7. Add the sliced mushrooms and bell pepper to the Crockpot, arranging them around the chicken.
8. Cover the Crockpot and cook on low heat for 6 hours, or until the chicken is tender and easily pulls away from the bone.
9. Tip: For a richer flavor, let the chicken rest in the sauce for 10 minutes after cooking before serving.
10. Tip: If the sauce seems too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the last 30 minutes of cooking.
11. Tip: Serve over a bed of cooked pasta or polenta to soak up all the delicious juices.
Vibrant and hearty, this dish boasts a velvety tomato sauce that clings to every bite, with mushrooms and peppers adding a subtle sweetness. I love pairing it with crusty bread for dipping, or for a twist, spoon it over creamy mashed potatoes—it’s comfort food that feels effortlessly gourmet.
Healthy Crockpot Chicken Cacciatore with Vegetables
Sometimes, after a long day, the last thing I want to do is stand over a hot stove. That’s why this slow-cooked gem has become my weeknight hero—it practically makes itself while I tackle my to-do list.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– A couple of boneless, skinless chicken breasts, about 1.5 pounds total
– A 28-ounce can of crushed tomatoes
– A big yellow onion, chopped
– A couple of bell peppers (I use one red and one green), sliced
– A cup of sliced mushrooms
– 3 cloves of garlic, minced
– A quarter cup of dry red wine (or chicken broth if you prefer)
– 2 tablespoons of olive oil
– A tablespoon of Italian seasoning
– A teaspoon of salt
– Half a teaspoon of black pepper
Instructions
1. Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat for about 2 minutes until it shimmers.
2. Pat the 1.5 pounds of boneless, skinless chicken breasts dry with paper towels and season them with the 1 teaspoon of salt and half teaspoon of black pepper.
3. Sear the chicken in the hot oil for 3-4 minutes per side until golden brown, then transfer it to your crockpot. (Tip: Don’t skip searing—it locks in flavor!)
4. In the same skillet, add the chopped big yellow onion and sliced bell peppers, cooking for 5 minutes until they start to soften.
5. Stir in the 3 minced garlic cloves and cook for 1 more minute until fragrant.
6. Pour the quarter cup of dry red wine into the skillet to deglaze, scraping up any browned bits with a wooden spoon for about 30 seconds.
7. Transfer the skillet contents to the crockpot with the chicken.
8. Add the 28-ounce can of crushed tomatoes, the cup of sliced mushrooms, and the tablespoon of Italian seasoning to the crockpot, stirring gently to combine everything.
9. Cover and cook on HIGH for 4 hours. (Tip: Resist lifting the lid—it lets heat escape and slows cooking.)
10. After 4 hours, check that the chicken shreds easily with a fork, then use two forks to shred it directly in the pot. (Tip: For extra tenderness, let it rest for 10 minutes before serving.)
11. Just before serving, taste and adjust seasoning if needed, but the slow cooking usually melds the flavors perfectly.
Juicy chicken mingles with tender veggies in a rich, herb-infused tomato sauce that’s hearty without being heavy. I love serving it over a bed of whole-wheat pasta or creamy polenta to soak up every last drop—it’s comfort food that actually feels good.
Hearty Chicken Cacciatore with Mushrooms in a Crockpot
Venturing into the kitchen on a chilly December afternoon like today, I was craving something deeply comforting that practically cooked itself while I tackled holiday wrapping. This slow-cooked chicken cacciatore, brimming with earthy mushrooms, is my go-to for turning a hectic day into a cozy, aromatic escape—it’s the kind of meal that makes your whole house smell like an Italian grandmother’s kitchen.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– A couple of pounds of boneless, skinless chicken thighs
– A big splash of olive oil, about 2 tablespoons
– One large yellow onion, chopped
– Three cloves of garlic, minced
– A pound of cremini mushrooms, sliced
– A 28-ounce can of crushed tomatoes
– Half a cup of dry red wine
– A couple of sprigs of fresh rosemary
– A teaspoon of dried oregano
– Salt and freshly ground black pepper
Instructions
1. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Season the chicken thighs generously with salt and pepper on both sides.
3. Sear the chicken in the skillet for 3–4 minutes per side until golden brown, then transfer to a 6-quart crockpot. Tip: Don’t overcrowd the skillet—work in batches if needed to get a good sear, which locks in flavor.
4. In the same skillet, add the chopped onion and cook for 5 minutes until softened, stirring occasionally.
5. Add the minced garlic and sliced mushrooms to the skillet, cooking for another 4 minutes until the mushrooms release their liquid.
6. Pour in the red wine to deglaze the skillet, scraping up any browned bits with a wooden spoon, and let it simmer for 2 minutes to reduce slightly.
7. Transfer the onion-mushroom mixture to the crockpot over the chicken.
8. Pour the crushed tomatoes over everything in the crockpot, then add the rosemary sprigs and dried oregano. Tip: For richer flavor, use a full-bodied red wine like Cabernet Sauvignon—it adds depth without being overpowering.
9. Stir gently to combine, ensuring the chicken is mostly submerged in the sauce.
10. Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds with a fork. Tip: Avoid lifting the lid during cooking to maintain steady heat and moisture, which keeps the chicken juicy.
11. Discard the rosemary sprigs before serving. The chicken emerges fall-apart tender, soaking up the robust, tomato-based sauce studded with savory mushrooms. I love serving it over a bed of creamy polenta to soak up every last drop, or with crusty bread for a rustic touch that feels like a warm hug on a cold night.
Easy Italian Chicken Cacciatore in a Slow Cooker
Busy weeknights used to mean takeout in our house, but this slow cooker chicken cacciatore changed everything—it’s the cozy, hands-off Italian dinner that practically cooks itself while I’m running errands or working from home. I love how the kitchen fills with the smell of garlic and herbs, and my family starts hovering long before it’s ready.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– About 2 pounds of boneless, skinless chicken thighs (I find thighs stay juicier)
– A 28-ounce can of crushed tomatoes
– One large yellow onion, roughly chopped
– A couple of bell peppers (I use one red and one green), sliced
– 8 ounces of sliced cremini mushrooms
– 4 cloves of garlic, minced
– A half cup of dry red wine (like a Chianti)
– A quarter cup of chicken broth
– 2 tablespoons of tomato paste
– A tablespoon of olive oil
– A teaspoon of dried oregano
– A teaspoon of dried basil
– A half teaspoon of salt
– A quarter teaspoon of black pepper
– A couple of bay leaves
– A splash of balsamic vinegar for brightness at the end
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Pat the 2 pounds of chicken thighs dry with paper towels—this helps them brown nicely without steaming.
3. Sear the chicken in the skillet for 3–4 minutes per side until golden brown, then transfer to the slow cooker.
4. In the same skillet, add the chopped onion and sliced bell peppers, cooking for 5 minutes until softened.
5. Stir in the minced garlic and cook for 1 more minute until fragrant.
6. Add the 2 tablespoons of tomato paste to the skillet and cook for 2 minutes to deepen its flavor.
7. Pour in the half cup of red wine, scraping up any browned bits from the bottom of the skillet, and let it simmer for 2 minutes.
8. Transfer the skillet contents to the slow cooker with the chicken.
9. Add the 28-ounce can of crushed tomatoes, 8 ounces of sliced mushrooms, quarter cup of chicken broth, teaspoon of oregano, teaspoon of basil, half teaspoon of salt, quarter teaspoon of black pepper, and bay leaves to the slow cooker.
10. Stir everything gently to combine, ensuring the chicken is mostly submerged.
11. Cover and cook on low for 6 hours—the chicken should be tender and easily shred with a fork.
12. Remove the bay leaves and stir in a splash of balsamic vinegar just before serving.
Rustic and rich, this chicken cacciatore falls apart into a savory tomato sauce studded with sweet peppers and earthy mushrooms. Serve it over a bed of creamy polenta or thick pasta to soak up every last drop, and maybe sprinkle with fresh parsley if you’re feeling fancy.
Rustic Crockpot Chicken Cacciatore with Red Wine
Last week, as the chilly December winds started blowing, I found myself craving something hearty and comforting that practically cooks itself while I wrap presents. This rustic crockpot chicken cacciatore with a splash of red wine has become my go-to cozy meal—it fills the house with the most incredible aroma and always makes me feel like I’ve accomplished something grand with minimal effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 pounds of boneless, skinless chicken thighs (I prefer thighs for their tenderness)
– A couple of bell peppers, any color you like, sliced
– One large yellow onion, chopped
– 3 cloves of garlic, minced (or more if you’re a garlic lover like me)
– A 28-ounce can of crushed tomatoes
– A generous splash of dry red wine, about 1/2 cup
– A couple of tablespoons of tomato paste
– A tablespoon of dried oregano
– A teaspoon of dried basil
– Salt and freshly ground black pepper
– A drizzle of olive oil, about 2 tablespoons
– Fresh parsley for garnish (optional, but it adds a nice pop of color)
Instructions
1. Heat a large skillet over medium-high heat and add the olive oil.
2. Season the chicken thighs with salt and pepper on both sides.
3. Sear the chicken in the skillet for about 3-4 minutes per side until golden brown—this locks in flavor and gives a nice texture.
4. Transfer the seared chicken to your crockpot.
5. In the same skillet, add the chopped onion and sliced bell peppers, cooking for 5 minutes until they start to soften.
6. Add the minced garlic and cook for another minute until fragrant.
7. Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
8. Pour in the red wine to deglaze the skillet, scraping up any browned bits—this adds richness to the sauce.
9. Transfer the vegetable mixture to the crockpot over the chicken.
10. Add the crushed tomatoes, dried oregano, and dried basil to the crockpot.
11. Stir everything gently to combine, ensuring the chicken is submerged in the sauce.
12. Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds with a fork—avoid opening the lid too often to keep the heat steady.
13. Once done, taste and adjust seasoning with salt and pepper if needed.
14. Garnish with fresh parsley before serving if desired.
But what I love most is how the chicken becomes melt-in-your-mouth tender, soaking up all those robust flavors from the wine and herbs. Serve it over a bed of creamy polenta or with crusty bread to soak up every last bit of that savory sauce—it’s perfect for a casual dinner party or a quiet night in.
Crockpot Chicken Cacciatore with Olives and Capers
Ever have one of those days where you just want to come home to a meal that’s already done? That’s the magic of this Crockpot Chicken Cacciatore for me—it’s my go-to when life gets hectic, and the addition of olives and capers gives it a briny kick that reminds me of a cozy Italian trattoria. I love how the house smells while it simmers away, making the wait totally worth it.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– About 2 pounds of boneless, skinless chicken thighs (I find thighs stay juicier in the slow cooker)
– A 28-ounce can of crushed tomatoes
– 1 cup of sliced cremini mushrooms
– 1 large yellow onion, chopped
– 3 cloves of garlic, minced
– A half cup of pitted Kalamata olives
– A couple of tablespoons of capers, drained
– A splash of dry red wine, like a Merlot (optional, but it adds depth)
– 2 tablespoons of olive oil
– A teaspoon of dried oregano
– A half teaspoon of salt
– A quarter teaspoon of black pepper
Instructions
1. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Pat the chicken thighs dry with paper towels (this helps them brown better) and season both sides with the salt and black pepper.
3. Add the chicken thighs to the skillet in a single layer and sear for 3-4 minutes per side until golden brown, then transfer them to your Crockpot.
4. In the same skillet, add the chopped onion and cook for 5 minutes until softened, stirring occasionally.
5. Stir in the minced garlic and cook for 1 more minute until fragrant, being careful not to let it burn.
6. Pour in the red wine (if using) to deglaze the skillet, scraping up any browned bits with a wooden spoon for extra flavor.
7. Transfer the onion-garlic mixture to the Crockpot, arranging it around the chicken.
8. Add the crushed tomatoes, sliced mushrooms, Kalamata olives, capers, and dried oregano to the Crockpot, stirring gently to combine everything.
9. Cover the Crockpot with its lid and cook on low heat for 6 hours, until the chicken is tender and easily shreds with a fork.
10. Tip: For a thicker sauce, remove the lid during the last 30 minutes of cooking to let some liquid evaporate.
11. Once done, use two forks to shred the chicken directly in the Crockpot, mixing it into the sauce.
12. Serve the chicken cacciatore hot over cooked pasta or polenta for a hearty meal.
Oh, the texture is wonderfully tender with the chicken falling apart in that rich, tomato-based sauce, while the olives and capers add a salty, tangy pop in every bite. I love serving this over a bed of creamy polenta to soak up all the juices, or for a lighter option, try it with a side of crusty bread to mop up the plate—it’s comfort food at its finest.
Tangy Crockpot Chicken Cacciatore with Peppers
Perfect for those chilly evenings when you want something comforting but don’t want to spend hours in the kitchen, this Tangy Crockpot Chicken Cacciatore with Peppers is my go-to. I first made it on a busy weeknight when my family was craving Italian but I was short on time, and now it’s a regular in our rotation. It’s the kind of dish that fills the house with the most amazing aroma while you go about your day.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
- 2 pounds of boneless, skinless chicken thighs (I like the extra flavor they bring)
- 1 large yellow onion, chopped into big chunks
- 2 bell peppers (one red and one green for color), sliced
- 4 cloves of garlic, minced
- A 28-ounce can of crushed tomatoes
- A half cup of dry red wine (like a Cabernet—it adds depth)
- 2 tablespoons of tomato paste
- A tablespoon of dried oregano
- A teaspoon of dried basil
- A splash of olive oil (about 2 tablespoons)
- Salt and black pepper to season
- A couple of fresh basil leaves for garnish if you have them
Instructions
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Season the chicken thighs generously with salt and black pepper on both sides.
- Place the chicken in the skillet and sear for 3-4 minutes per side until golden brown—this locks in juices and adds flavor, so don’t skip it!
- Transfer the seared chicken to your crockpot, arranging it in a single layer.
- In the same skillet, add the chopped onion and sliced bell peppers, cooking for 5 minutes until they start to soften.
- Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the tomato paste to the skillet and cook for 2 minutes, stirring constantly to deepen its flavor.
- Pour in the red wine, scraping up any browned bits from the bottom of the skillet—this adds a rich tanginess.
- Transfer the skillet mixture to the crockpot, spreading it evenly over the chicken.
- Pour the crushed tomatoes over everything in the crockpot.
- Sprinkle the dried oregano and dried basil on top.
- Cover the crockpot and cook on low for 4 hours, until the chicken is tender and easily shreds with a fork.
- Tip: If you’re short on time, you can cook on high for 2 hours, but low and slow gives the best texture.
- Once done, shred the chicken directly in the crockpot using two forks, mixing it into the sauce.
- Let it sit for 10 minutes to thicken slightly before serving—this helps the flavors meld.
- Garnish with fresh basil leaves if using.
Delightfully tender, the chicken practically falls apart in the tangy, herb-infused tomato sauce, with the peppers adding a sweet crunch. I love serving it over a bed of creamy polenta or with crusty bread to soak up every last bit—it’s a cozy meal that always brings everyone to the table smiling.
Rich and Flavorful Slow Cooker Chicken Cacciatore
Sometimes the best meals are the ones that practically cook themselves while you go about your day. Slow cooker chicken cacciatore has become my go-to for busy weeknights, and it always fills the house with the most incredible aroma. I love how the flavors deepen and meld together over those long, gentle hours.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– A couple of pounds of boneless, skinless chicken thighs
– A good glug of olive oil (about 2 tablespoons)
– One large yellow onion, roughly chopped
– A couple of cloves of garlic, minced
– One green bell pepper, sliced
– One 28-ounce can of crushed tomatoes
– A generous splash of dry red wine (about 1/2 cup)
– A couple of teaspoons of dried oregano
– A teaspoon of dried basil
– A pinch of red pepper flakes
– Salt and freshly ground black pepper
Instructions
1. Pat the chicken thighs completely dry with paper towels—this helps them brown nicely. 2. Heat the olive oil in a large skillet over medium-high heat until it shimmers. 3. Season the chicken thighs generously with salt and pepper on both sides. 4. Carefully place the chicken in the hot skillet and sear for about 3-4 minutes per side, until you get a golden-brown crust. 5. Transfer the seared chicken to your slow cooker. 6. In the same skillet, add the chopped onion and cook for about 5 minutes, until softened and translucent. 7. Add the minced garlic and cook for just 1 more minute, until fragrant. 8. Stir in the sliced green bell pepper and cook for another 3 minutes. 9. Pour in the crushed tomatoes and red wine, scraping up any browned bits from the bottom of the pan. 10. Stir in the dried oregano, dried basil, and red pepper flakes. 11. Bring the mixture to a simmer and let it cook for 2 minutes. 12. Carefully pour the tomato and vegetable mixture over the chicken in the slow cooker. 13. Cover and cook on LOW for 6 hours. 14. After 6 hours, the chicken should be incredibly tender and easily shred with a fork. 15. Use two forks to shred the chicken directly in the slow cooker and stir it into the sauce. 16. Let it sit for 10 minutes with the lid off to allow the sauce to thicken slightly. The long, slow cook gives the chicken a melt-in-your-mouth texture, and the sauce becomes rich and deeply flavorful. I love serving it over a bed of creamy polenta or with a big piece of crusty bread to soak up every last bit.
Garlic-Infused Crockpot Chicken Cacciatore
Whenever I’m craving something hearty and hands-off, this garlic-infused crockpot chicken cacciatore is my go-to. It’s the kind of meal that fills the house with the most incredible aroma while I’m busy with other things—perfect for those busy weeknights when I want comfort food without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 4 boneless, skinless chicken thighs
– A couple of tablespoons of olive oil
– 1 yellow onion, chopped
– 4 cloves of garlic, minced
– 1 green bell pepper, sliced
– 1 red bell pepper, sliced
– A 28-ounce can of crushed tomatoes
– A splash of dry red wine (about ¼ cup)
– 1 teaspoon of dried oregano
– ½ teaspoon of salt
– A pinch of red pepper flakes
Instructions
1. Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat.
2. Add 4 boneless, skinless chicken thighs and sear for 3–4 minutes per side until golden brown.
3. Transfer the seared chicken to your crockpot.
4. In the same skillet, add 1 chopped yellow onion and cook for 5 minutes until softened.
5. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
6. Add 1 sliced green bell pepper and 1 sliced red bell pepper to the skillet, cooking for 3–4 minutes until slightly tender.
7. Pour in a 28-ounce can of crushed tomatoes and a splash of dry red wine, scraping up any browned bits from the pan.
8. Stir in 1 teaspoon of dried oregano, ½ teaspoon of salt, and a pinch of red pepper flakes.
9. Pour the vegetable and tomato mixture over the chicken in the crockpot.
10. Cover and cook on low for 6 hours, until the chicken is tender and easily shreds with a fork.
11. Carefully remove the chicken, shred it with two forks, and return it to the crockpot to soak up the sauce.
12. Serve hot over pasta, polenta, or crusty bread.
Creating this dish is a breeze, and the slow cooking melds all those garlicky, tomatoey flavors into something truly special. The chicken turns out incredibly tender, practically falling apart, while the peppers add a sweet crunch that balances the rich sauce. For a fun twist, I love spooning it over creamy mashed potatoes or even stuffing it into warm tortillas for a cacciatore-inspired taco night!
Crockpot Chicken Cacciatore with Sun-Dried Tomatoes
Bust out your slow cooker, friends—this Crockpot Chicken Cacciatore with Sun-Dried Tomatoes is my go-to for those busy weeknights when I want something hearty without the fuss. I love how the sun-dried tomatoes add a sweet, tangy depth that makes it feel a bit fancier than your average casserole, and it’s perfect for feeding a crowd or meal-prepping for the week ahead. Honestly, it’s the kind of dish that makes my kitchen smell like an Italian grandmother’s, and I’m here for it every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– About 2 pounds of boneless, skinless chicken thighs (I usually grab a pack from the store)
– A couple of tablespoons of olive oil for sautéing
– 1 large yellow onion, roughly chopped
– 3 cloves of garlic, minced (I always add an extra one because, well, garlic!)
– 1 red bell pepper, sliced into strips
– 1 cup of sun-dried tomatoes packed in oil, drained and chopped
– A 28-ounce can of crushed tomatoes
– A splash of dry red wine, like a Merlot (about 1/2 cup)
– 1 teaspoon of dried oregano
– 1 teaspoon of dried basil
– Salt and freshly ground black pepper to season
– Fresh parsley for garnish, if you’re feeling fancy
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Pat the chicken thighs dry with paper towels—this helps them brown better—and season both sides with salt and pepper.
3. Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown, then transfer to the Crockpot.
4. In the same skillet, add the chopped onion and cook for 5 minutes until softened, stirring occasionally to scrape up any browned bits from the chicken.
5. Stir in the minced garlic and sliced red bell pepper, cooking for another 2 minutes until fragrant.
6. Pour in the 1/2 cup of red wine and let it simmer for 1 minute to deglaze the pan, then scrape everything into the Crockpot with the chicken.
7. Add the chopped sun-dried tomatoes, crushed tomatoes, dried oregano, and dried basil to the Crockpot, stirring gently to combine.
8. Cover and cook on low heat for 6 hours, or until the chicken is tender and easily shreds with a fork.
9. Once done, use two forks to shred the chicken directly in the Crockpot, mixing it back into the sauce.
10. Taste and adjust seasoning with more salt or pepper if needed, then serve hot.
Oh, the texture is so comforting—the chicken falls apart into juicy strands, mingling with that rich, tomatoey sauce studded with chewy sun-dried tomatoes. I love serving it over a bed of creamy polenta or with crusty bread to soak up every last bit, and it always tastes even better the next day as leftovers!
Zesty Crockpot Chicken Cacciatore with Lemon
A few weeks ago, after a particularly hectic day of work and errands, I found myself craving something comforting yet vibrant—the kind of meal that practically cooks itself while filling the house with irresistible aromas. That’s when I turned to my trusty slow cooker for this zesty chicken cacciatore, brightened with a generous squeeze of lemon to cut through the richness. It’s become my go-to for busy weeknights when I want maximum flavor with minimal fuss, and I love how the lemon adds a fresh twist to the classic Italian dish.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 pounds of boneless, skinless chicken thighs (I prefer thighs for their juiciness, but breasts work too)
– A couple of bell peppers, any color you like, sliced into strips
– One large yellow onion, thinly sliced
– 3 cloves of garlic, minced
– A 28-ounce can of crushed tomatoes
– A splash of dry white wine, about 1/2 cup (optional, but it adds depth)
– 2 tablespoons of olive oil
– 1 tablespoon of dried oregano
– 1 teaspoon of red pepper flakes (adjust if you’re sensitive to heat)
– The juice of one large lemon, plus a few thin slices for garnish
– Salt and freshly ground black pepper, to season as you go
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Season 2 pounds of boneless, skinless chicken thighs generously with salt and pepper on both sides.
3. Sear the chicken in the hot oil for 3–4 minutes per side until golden brown, working in batches to avoid overcrowding—this locks in juices and adds flavor.
4. Transfer the seared chicken to the bowl of a 6-quart slow cooker.
5. In the same skillet, add the sliced onion and bell peppers, cooking for 5–7 minutes until they start to soften.
6. Stir in 3 minced garlic cloves and cook for 1 more minute until fragrant, being careful not to burn them.
7. Pour in 1/2 cup of dry white wine to deglaze the skillet, scraping up any browned bits from the bottom with a wooden spoon.
8. Add the vegetable mixture to the slow cooker over the chicken.
9. Pour one 28-ounce can of crushed tomatoes over everything in the slow cooker.
10. Sprinkle in 1 tablespoon of dried oregano and 1 teaspoon of red pepper flakes, stirring gently to combine.
11. Cover the slow cooker and cook on low heat for 4 hours, until the chicken is tender and easily shreds with a fork.
12. About 30 minutes before serving, stir in the juice of one large lemon for a bright, zesty kick—adding it earlier can make the flavor too sharp.
13. Taste and adjust seasoning with more salt or pepper if needed, then let it sit for 10 minutes to allow the flavors to meld.
14. Serve hot, garnished with thin lemon slices and perhaps a sprinkle of fresh parsley if you have it on hand.
You’ll love how the chicken turns out incredibly tender, practically falling apart in the rich, tomato-based sauce with a subtle heat from the pepper flakes. Yet, the lemon juice cuts through beautifully, adding a refreshing tang that makes each bite feel light and vibrant. Try spooning it over a bed of creamy polenta or whole-wheat pasta to soak up every last drop, or pair it with crusty bread for a cozy, satisfying meal that’s sure to become a family favorite.
Herb-Roasted Chicken Cacciatore in a Slow Cooker
Zipping through my week with barely a moment to breathe, I’ve come to rely on my slow cooker for hearty, hands-off meals that feel like a warm hug. This Herb-Roasted Chicken Cacciatore is my latest obsession—it’s packed with rustic Italian flavors and practically cooks itself while I tackle my to-do list. Trust me, your kitchen will smell incredible, and you’ll have a comforting dinner ready with minimal effort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– A couple of pounds of bone-in, skin-on chicken thighs (about 6 pieces)
– A 28-ounce can of crushed tomatoes
– A yellow onion, roughly chopped
– A couple of bell peppers (I like one red and one green), sliced into strips
– 4 cloves of garlic, minced
– A splash of dry red wine (about ½ cup)
– 2 tablespoons of olive oil
– 1 tablespoon of dried oregano
– 1 teaspoon of dried rosemary
– A pinch of salt and black pepper
– Fresh parsley for garnish (optional)
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Pat the chicken thighs dry with paper towels to help them brown evenly, then season both sides with a pinch of salt and black pepper.
3. Place the chicken thighs skin-side down in the hot skillet and cook for 5–7 minutes until the skin is golden brown and crispy.
4. Flip the chicken and cook for another 3 minutes, then transfer it to the slow cooker insert.
5. In the same skillet, add the chopped onion and sliced bell peppers, cooking for 5 minutes until they start to soften.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
7. Pour in ½ cup of dry red wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
8. Add the 28-ounce can of crushed tomatoes, 1 tablespoon of dried oregano, and 1 teaspoon of dried rosemary to the skillet, stirring to combine.
9. Bring the mixture to a simmer for 2 minutes, then carefully pour it over the chicken in the slow cooker.
10. Cover the slow cooker and cook on low heat for 6 hours, until the chicken is tender and easily pulls away from the bone.
11. Taste the sauce and adjust seasoning with more salt or pepper if needed, then garnish with fresh parsley if using.
Chicken cacciatore emerges from the slow cooker with fall-off-the-bone tenderness and a rich, herb-infused tomato sauce that’s perfect for sopping up with crusty bread. I love serving it over a bed of creamy polenta or alongside roasted vegetables for a complete, cozy meal that always earns rave reviews.
Comforting Crockpot Chicken Cacciatore Stew
Chilly evenings have me craving something warm and hearty, and this slow-cooked chicken cacciatore stew is my go-to for those cozy nights in. I love how the crockpot does all the work while I go about my day, filling the house with the most incredible aroma that reminds me of my grandma’s kitchen. It’s the kind of meal that feels like a hug in a bowl, perfect for sharing with family or savoring solo with a good book.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
- 2 pounds of boneless, skinless chicken thighs (I prefer thighs for their tenderness)
- A couple of bell peppers, any color you like, sliced into strips
- One large yellow onion, roughly chopped
- 3 cloves of garlic, minced (or more if you’re a garlic lover like me)
- A 28-ounce can of crushed tomatoes
- A splash of dry red wine, about 1/2 cup
- 2 tablespoons of tomato paste
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- Salt and black pepper to season
- A drizzle of olive oil, about 1 tablespoon
- Fresh parsley for garnish, chopped
Instructions
- Heat a large skillet over medium-high heat and add the drizzle of olive oil.
- Season the chicken thighs with salt and black pepper on both sides.
- Sear the chicken thighs in the skillet for 3-4 minutes per side until golden brown, then transfer them to the crockpot. Tip: Don’t skip searing—it locks in flavor and gives the stew a richer base.
- In the same skillet, add the chopped onion and sliced bell peppers, cooking for 5 minutes until softened.
- Add the minced garlic and cook for 1 more minute until fragrant.
- Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
- Pour in the splash of red wine, scraping up any browned bits from the bottom of the skillet, then simmer for 2 minutes.
- Transfer the vegetable mixture to the crockpot with the chicken.
- Add the crushed tomatoes, dried oregano, and dried basil to the crockpot, stirring gently to combine everything.
- Cover the crockpot and cook on low heat for 6 hours. Tip: If you’re short on time, cook on high for 3-4 hours, but low and slow yields the most tender chicken.
- After 6 hours, use two forks to shred the chicken directly in the crockpot. Tip: For a thicker stew, remove the lid and cook on high for an additional 30 minutes to reduce the liquid.
- Serve hot, garnished with the chopped fresh parsley.
Rich and savory, this stew has a melt-in-your-mouth texture from the slow-cooked chicken, with the peppers and onions adding a slight sweetness. I love serving it over a bed of creamy polenta or with crusty bread to soak up every last bit of the tomato-wine sauce—it’s comfort food at its finest, guaranteed to warm you from the inside out.
Conclusion
My goodness, what a collection! From classic Italian to creative twists, these 28 savory Crockpot chicken cacciatore recipes prove that delicious, comforting meals can be incredibly easy. I hope you find a new family favorite among them. Don’t forget to leave a comment telling me which one you loved most, and please share this roundup on Pinterest to help other home cooks discover it too!
