With tender, fall-apart chicken, this Slow Cooker Chicken Cacciatore is flavorful and easy to make. It’s always popular at my house, and with others I have served it to.
The recipe calls for boneless skinless chicken breasts, 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. But the meat will likely fall off the bone, and you would need to remove all the bones before serving. When using breasts, you can ensure they turn out moist by brining them first.
Most chicken cacciatore recipes include mushrooms. I enjoy them, but not all of my family does, so sometimes I use them (diced small) and sometimes I omit them. (They were omitted in the pictures.)
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 cup diced mushrooms
- 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
- 1/2 cup white wine (or additional broth)
- 1/2 teaspoon salt (or to taste)
- 1/8 teaspoon pepper (or to taste)
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 3 Tablespoon corn starch or arrowroot starch
- 3 Tablespoon water
- Place the onion, pepper, mushrooms, and garlic in the bottom of your crock pot. Then 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 hours or low 7 hours, or until chicken is done, but allow extra time for the following steps before eating.
- 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 30 - 60 minutes or until slightly thickened. (See note for alternative suggestion.)
- Serve the chicken and sauce over pasta or rice.
- I sometimes use orange or yellow bell pepper in this. They all work great.
- If you are short on time, you can remove the chicken and carefully pour the remaining liquid and veggies into a pot. Then add the water and corn starch mix and heat until thickened.
This post was originally published October 2010 and has been updated.