Name: Chicken Cacciatore Italian Style Slow Cooker
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Italian
Ingredients: 2 lb (900 g) boneless, skinless chicken thighs and breasts, mixed; 1 Tbsp olive oil; 1 medium yellow onion, sliced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 8 oz (225 g) cremini mushrooms, sliced; 3 cloves garlic, minced; 1 (28 oz / 794 g) can crushed tomatoes; 1 (14 oz / 400 g) can diced tomatoes; 2 Tbsp tomato paste; 1 tsp Italian seasoning; 1 tsp dried basil; ½ tsp dried oregano; ½ tsp salt (adjust to taste); ¼ tsp black pepper; ¼ tsp crushed red pepper flakes (optional); ¼ cup (60 ml) low-sodium chicken broth

Nothing beats the rich, slow-simmered flavor of Italian chicken cacciatore but this slow cooker version makes it weeknight-easy. Juicy chicken simmers all day in a rustic tomato sauce with bell peppers, mushrooms, garlic, and herbs. It’s a comforting family dinner that tastes straight out of an Italian trattoria.

Tested twice: best flavor after 6 hours on LOW for fork-tender chicken and balanced sauce.

Ingredients

Serves: 6 | Prep: 15 min | Cook: 6 hrs | Total: 6 hrs 15 min

2 lb (900 g) boneless, skinless chicken thighs and breasts, mixed
1 Tbsp olive oil
1 medium yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
8 oz (225 g) cremini mushrooms, sliced
3 cloves garlic, minced
1 (28 oz / 794 g) can crushed tomatoes
1 (14 oz / 400 g) can diced tomatoes
2 Tbsp tomato paste
1 tsp Italian seasoning
1 tsp dried basil
½ tsp dried oregano
½ tsp salt (adjust to taste)
¼ tsp black pepper
¼ tsp crushed red pepper flakes (optional)
¼ cup (60 ml) low-sodium chicken broth

Swaps & Notes

Need	Swap	Note
Dairy-free	Naturally dairy-free	No changes needed
Gluten-free	Serve over rice, potatoes, or GF pasta	Sauce is naturally gluten-free
No alcohol/pork	Use chicken broth	Traditional recipes may use wine — this keeps it family-friendly
Pantry substitute	Dried herbs for fresh	Use 1 tsp dried for each Tbsp fresh

Step-by-Step Instructions

Brown the chicken.
Heat olive oil in a skillet over medium heat. Sear chicken pieces 2–3 minutes per side until lightly golden. (Optional but adds depth.)
Layer in the slow cooker.
Add onion, bell peppers, mushrooms, and garlic. Place chicken on top. Pour in crushed tomatoes, diced tomatoes, tomato paste, broth, and seasonings.
Cook until tender.
Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until chicken is fork-tender and sauce thickens. Stir gently before serving.

Pro Tips & Variations

Thicker sauce: Leave the lid off for the last 30 minutes.
Add olives or capers: For a briny Sicilian touch.
Spicy twist: Use hot crushed red pepper and fire-roasted tomatoes.
Vegetable boost: Add zucchini or spinach in the last 30 minutes.
Protein swap: Try turkey thighs or firm tofu cubes for variety.

Serving Suggestions

Serve over spaghetti, creamy polenta, or mashed potatoes.
Sprinkle with fresh basil and a touch of grated Parmesan (or dairy-free alternative).
Pair with roasted vegetables or a crisp green salad.

Storage & Reheating

Refrigerate: Up to 4 days in an airtight container.
Freeze: Up to 3 months; thaw overnight in fridge.
Reheat: 350°F (175°C) oven for 15–20 minutes or microwave until hot.
Food safety: Ensure chicken reaches 165°F (74°C) internally before serving.

FAQs

Q1: Can I use bone-in chicken?
Yes, but increase cook time by about 1 hour on LOW.

Q2: How can I make this in an Instant Pot?
Use sauté mode to brown, then pressure cook for 10 minutes and quick release.

Q3: What can I serve instead of pasta?
Try rice, quinoa, or roasted spaghetti squash for lighter options.

Nutrition (per serving)

Calories: 295; Protein: 36 g; Carbs: 14 g; Fat: 10 g