When I search for chicken cacciatore recipes, I’m surprised by how different they all look. Some look like chicken parmesan, one looks like a stew, and countless others are somewhere in between. I don’t know if this recipe is what you picture when you think of chicken cacciatore, but I do know that it tastes good.
I used boneless skinless chicken breasts for this recipe, but thighs would work well too, or a combination. You should use skinless pieces, but it would be okay to use bone-in. In fact, if you like moist chicken, bone-in chicken thighs are a great economical choice. To ensure that boneless breasts turn out moist, try brining them first.
Most chicken cacciatore recipes include mushrooms. I enjoy them, but not all of my family does, so I didn’t use any. If you like mushrooms, just add sliced mushrooms of choice to the bottom of the crock pot with the vegetables. Update: I found that if I dice the mushrooms small, no one minds them.
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 cup diced mushrooms (optional)
- 2 cloves garlic, minced
- 3-4 pounds boneless, skinless chicken breasts
- 1 can (14.5 oz. diced tomatoes)
- 3 Tablespoons tomato paste
- 1 cup chicken broth
- ½ cup white cooking wine
- ½ teaspoon salt (or to taste)
- ⅛ teaspoon pepper (or to taste)
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 3 Tablespoon corn starch
- 3 Tablespoon water
- Place the onion, pepper, and garlic in the bottom of your crock pot.
- Place the chicken pieces on top.
- Combine the tomatoes (with juice), tomato paste, chicken broth, wine, salt, pepper, Italian seasoning, and bay leaf and pour over the chicken.
- Cook on high 3 – 4 hours or low 7 – 8 hours, or until chicken is done.
- If cooking on low, turn the heat setting to high. Remove the chicken pieces.
- Combine the corn starch and water and whisk it into the liquid.
- Heat on high for about 30 minutes or until slightly thickened. Serve the chicken and sauce over pasta or rice.
This post is linked to Slightly Indulgent Tuesdays at Simply Sugar & Gluten Free.
I have made Chicken Cacciatore many times but never tried it in the crock pot. This looks really good. Always looking for new crock pot recipes. Thanks for sharing.
This looks great! I will have to try this recipe soon. I'm not sure I've ever made chicken cacciatore before…
Hi Linda,
I wanted to let you know that I added your chicken cacciatore to my blog's favorite recipes from last week post. Looks really good!
~Aubree Cherie
Mmm. It sounds really good. It sounds like the chicken cacciatore that I picture, except for maybe the bell pepper. Too bad I don't have a slow cooker to try it in, though.
This sounds good. I have never made chicken cacciatore, suprisingly. I think that needs to change!
Your chicken cacciatore looks sooo good. I must try it!
this looks great, I think I found tonight's meal!
Hi Just wondering, what’s recommended as a side for this. Do you use it over noodles or rice? We try to limit carbs.
Hi. I usually serve the chicken cacciatore over rice and have a salad with it.
How many servings is this recipe? and do you have any nutritional info?
It looks very yummy!
No, I don’t have nutritional information. I would say about 8 servings. It depends on how much chicken you use. It’s easy to adjust it to make more or less, but be sure your crock is at least half full. We love this recipe.
Made this with bonein thighs last night, an hour and a half in the oven @350. Family loved it. Thanks
Would it be okay if I did this in the pressure cooker?
That’s a good question, Molly. I have a pressure cooker, but have never tried this recipe in it. You might want less liquid in the recipe since there is some evaporation with a crock pot. I would probably drain the tomatoes and save the juice, then add it after cooking if it needed it. You could also use more corn starch to thicken it if needed.
Also, you should probably cut the chicken into pieces before cooking. Otherwise the veggies will be way over done. If you give it a try, let me know how it turns out.