Chicken Cacciatore (Slow Cooker)

chicken cacciatore
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.

5.0 from 2 reviews
Chicken Cacciatore (Slow Cooker)
Author: 
 
Ingredients
  • 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 or arrowroot starch
  • 3 Tablespoon water
Instructions
  1. Place the onion, pepper, and garlic in the bottom of your crock pot.
  2. Place the chicken pieces on top.
  3. Combine the tomatoes (with juice), tomato paste, chicken broth, wine, salt, pepper, Italian seasoning, and bay leaf and pour over the chicken.
  4. Cook on high 3 – 4 hours or low 7 – 8 hours, or until chicken is done.
  5. If cooking on low, turn the heat setting to high. Remove the chicken pieces.
  6. Combine the corn starch and water and whisk it into the liquid.
  7. Heat on high for about 30 minutes or until slightly thickened. Serve the chicken and sauce over pasta or rice.

 

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Comments

  1. Carol@easytobeglutenfree says

    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.

  2. Stephanie says

    This looks great! I will have to try this recipe soon. I'm not sure I've ever made chicken cacciatore before…

  3. gluten-free-foodie.net says

    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.

  4. Tasty Eats At Home says

    This sounds good. I have never made chicken cacciatore, suprisingly. I think that needs to change!

  5. J9 says

    Hi Just wondering, what’s recommended as a side for this. Do you use it over noodles or rice? We try to limit carbs.

  6. Tammy says

    How many servings is this recipe? and do you have any nutritional info?
    It looks very yummy!

    • says

      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.

  7. Jeanette says

    Made this with bonein thighs last night, an hour and a half in the oven @350. Family loved it. Thanks

    • says

      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.

      • Kristie says

        Thank you for the reply. On the safe side, I will just use thawed out chicken. Making this tonight :)

      • Kristie says

        Just want to verify, I am going to cook it on low for the 7 to 8 hours. After that, thats when I take out the chicken and then turn up the heat to high for 30 minutes and add in the corn starch and water mixture?

  8. penny says

    You could make this in a dutch oven on the stove. I’ve traded a crock pot for the dutch oven when I’m home and “started” cooking later. But I absolutely love the crock pot. Will definitely try this. Thanks

  9. Elaine Kooiman says

    Just been told that I must not eat anything with wheat or gluten. Would love if you could share dinner recipes .
    Many thanks

  10. therin says

    This part of the recipe is a little confusing. It looks yummy though!
    If cooking on low, turn the heat setting to high. Remove the chicken pieces.

    • says

      In order to thicken the sauce with the corn starch, the crock pot needs to be on high and the cooked chicken should be removed so the corn starch can be whisked into the liquid.

  11. Rose Ann Torres says

    It looks realy easy I will try it on a cold or rainy day the house will smell yummy

  12. Lori says

    Is there anything in this that I could not prepare it ahead of time and freeze for use later?Can you think of any reason that wouldn’t work?

  13. Suzanne Glebus says

    I see that you’re adding cornstarch; however many people who have problems with gluten cannot tolerate corn products either. Apparently the body recognizes and processes corn as a gluten product in many cases. What would you recommend in its place?

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