Crockpot Chicken Cacciatore

A wooden spoon holding a piece of chicken covered in tomato sauce, with visible slices of onions and green peppers in the sauce, perfect for a hearty chicken cacciatore slow cooker recipe.

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Filled with succulent chicken, tender mushrooms, juicy tomatoes, and fresh herbs, this flavorful Slow Cooker Chicken Cacciatore recipe creates a rich and delicious meal that practically cooks itself. This classic Italian dish is the ultimate comfort food the entire family will rave over.

Prep Time10

Cook Time6

Total Time6 10

Course: Dinner, Main Course

Cuisine: Italian

Keyword: Slow Cooker Chicken Cacciatore

Servings: servings

Calories: 272kcal

Author: Alicia

Ingredients

2 pounds boneless skinless chicken thighs trimmed
Salt and pepper to season chicken
1/3 cup all-purpose flour
1-2 Tablespoons vegetable oil
1 medium green bell pepper halved and thinly sliced
2 medium onions halved and thinly sliced
2 cups mushrooms sliced
6 cloves garlic finely chopped
14.5 ounce can diced tomatoes undrained
14.5 ounce can tomato sauce 14.5 oz tomato sauce
3 Tablespoons tomato paste
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon salt
1/2 teaspoon black pepper
2 Bay leaves
Grated Parmesan cheese to taste
Fresh Italian Parsley chopped, to garnish

Instructions

Season chicken thighs with salt and pepper, then dredge in flour until evenly coated.
2 pounds boneless skinless chicken thighs, Salt and pepper to season chicken, 1/3 cup all-purpose flour
In a large skillet, heat 1 Tablespoon of vegetable oil over medium-high heat until hot and shimmering. Add the chicken thighs and cook for 2-3 minutes on each side, until lightly browned. This may need to be done in two batches, adding more oil as needed, so as not to overcrowd the chicken. Set chicken aside.
1-2 Tablespoons vegetable oil
In a large bowl combine the sliced bell pepper, onions, mushrooms, garlic, diced tomatoes with their juices, tomato sauce, tomato paste, oregano, basil, salt, and pepper.
1 medium green bell pepper, 2 medium onions, 2 cups mushrooms, 6 cloves garlic, 14.5 ounce can diced tomatoes, 14.5 ounce can tomato sauce, 3 Tablespoons tomato paste, 1 teaspoon dried oregano leaves, 1 teaspoon dried basil leaves, 1 teaspoon salt, 1/2 teaspoon black pepper
Layer half of the chicken pieces in the bottom of the slow cooker then spoon half of the vegetable mixture over the chicken. Layer the remaining chicken pieces on top and cover with the remaining vegetable mixture. Add the bay leaves and mix into the vegetable layer.
2 Bay leaves
Cover and cook on low for 4 to 5 hours until the chicken is cooked through and the vegetables are tender. Remove bay leaves before serving. The internal temperature of the thighs should reach 175 degrees F.
Serve on a bed of rice or pasta topped with parmesan cheese and a sprinkle of Italian parsley.
Grated Parmesan cheese to taste, Fresh Italian Parsley

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