Easy Slow Cooker Chicken Cacciatore
This Slow Cooker Chicken Cacciatore is one of our fan-favorite recipes here at Healthy Seasonal Recipes. It is made with chicken thighs slowly simmered with tomatoes, mushrooms, peppers, olives and spices. After cooking in the crockpot on low for six hours, the chicken becomes meltingly tender and the vegetables make a delicious savory sauce to spoon over it. It is naturally gluten-free, paleo and whole30 approved.
This post contains affiliate links. This post was originally published on October 25th, 2016. I have updated it to share it with you again today.
Table of contents
- What Is Chicken Cacciatore?
- Ingredients For Chicken Cacciatore
- How to Make Slow Cooker Chicken Cacciatore
- MORE SLOW COOKER RECIPES YOU’LL LOVE
What Is Chicken Cacciatore?
Chicken Cacciatore is an Italian-inspired dish that roughly translates to hunter-style chicken. When I was researching how to take-on this classic chicken recipe (and make it healthier and easy enough for a weeknight) I discovered that Chicken Cacciatore has so many variations, nobody really agrees what it is exactly.
Apparently, it hails from Italy and the original dish was something hunters would have made out in the field (or woods) and therefore would be very simple. The chicken would be cut into parts and cooked with herbs and mushrooms.
But here in the states, I know it to have red wine, tomatoes and peppers as well. I also looked in the Joy of Cooking, like when I was working on the Chicken a la King, and their version does not have peppers.
To make things more confusing, some of the recipes I found online didn’t have tomatoes or peppers at all in them.
Eventually, I just decided that it was totally fine to take some creative license. As long as the dish tastes delicious, is healthier, and can be made for a weeknight, I’m okay with breaking the rules.
Ingredients For Chicken Cacciatore
For full measurements see the recipe card below.
- Canned diced tomatoes: I recommend looking for fire-roasted tomatoes. I like the ones that Muir Glen makes. Canned crushed tomatoes also work in a pinch.
- Tomato paste: Look for one that is just tomatoes. Or tomatoes and salt. No need for sugar or corn syrup!
- Smoked paprika: One of my favorite ingredients ever. Look for it in the spice section of good supermarkets. It adds a nice smoky taste to the cacciatore! I use it to make this Roasted Butternut Squash taste addictively good, and it’s the secret ingredient in my vegan shiitake bacon.
- Italian Seasoning: If you’re a regular here, then you’ll know that I am a huge fan of dried Italian seasoning. Basically it is a blend of the most popular Mediterranean herbs in one mix, so it’s a great time saver! I love it for Italian recipes like this Cacciatore, Stuffed Shells or Beef Lasagna with Spinach.
- Crushed Red Pepper: This is also called Red Pepper Flake. It adds a bit of heat to the chicken, but it is not too overpowering. Just a tiny kick. If you dislike spicy food, you can leave it out entirely or simply use black pepper instead.
- Coarse kosher salt: I find it’s easier to sprinkle coarse salt by hand. If you want to sub regular table salt, read this post about the ratio for subbing regular salt for kosher salt.
- Bone-in chicken thighs: I call for thighs because they become tender in the slow cooker and don’t dry out the way chicken breast does after long cooking times. The bones help hold them together. Note: You’ll have to remove the skin.
- Olives: I like to use black Italian Olives, but if you can’t find them you can sub in Greek olives such as Kalamata olives. You can also use green olives like Spanish Olives without the pimentos in them.
- Onion: This gives the Chicken Cacciatore flavor and adds healthy veggies for bulk. You can use yellow, white or red. You can read more about onions here. I use a french cut to slice the onions.
- Red Bell Pepper: This adds more healthy veggies and bulk to the veggie sauce. They become meltingly tender!
- Crimini Mushrooms: Criminis are also known as baby bellas because they are immature portabella mushrooms! You can sub in white mushrooms if you prefer.
- Rosemary: Adding in fresh rosemary really makes the sauce pop! It’s added at the end so it has the most flavor!
How to Make Slow Cooker Chicken Cacciatore
Step 1: Combine Tomatoes in The Bottom of The Slow Cooker
First of all, most Italian hunters probably don’t have slow cookers out in the woods, so right there you know we’re off into new territory. I use a Large crockpot for this one. Stir diced tomatoes and tomato paste together in the bottom of a large slow cooker.
Step 2: Mix Seasonings
Stir together smoked paprika, Italian seasoning, 1 teaspoon salt and crushed red pepper in a small dish. (All of which is virtually calorie-free flavor.) Without the chicken skin, these chicken thighs are still very rich and flavorful tasting. The smoked paprika will make them so savory tasting.
Step 3: Season The Chicken
I removed the chicken skin to save on calories from fat. Lay chicken on a sheet of parchment. Sprinkle all over the chicken turning pieces to coat completely.
Step 4: Add Seasoned Chicken Thighs To Slow Cooker
Arrange chicken in the sauce in the slow cooker. Pour any extra spices from the parchment on top.
Step 5: Add in Peppers, Mushrooms, Onions and Olives
Layer olives, onion, bell pepper and mushrooms on top. The Joy of Cooking calls for olives so I tried that and loved the flavor it gave everything. Make sure to add these veggies and olives without stirring.
I didn’t stir the mixture because I wanted to make sure that the chicken stayed coated in the smoked paprika combination. I found that the vegetables released just enough juice, and it dripped down and mixed with the tomato, so that the chicken simmers and becomes completely tender.
Step 6: Slow Cook 6 Hours
Cover and set slow cooker to low for 6 hours.
Step 7: Remove Chicken Thighs
When timer goes off, carefully pull chicken out of the cooker. Note that the chicken will be falling off the bone and very tender, so try your best to keep the thighs intact if possible.
Step 8: Finish Sauce
Stir rosemary and the remaining 1 teaspoon salt into the vegetable mixture. Serve the vegetable mixture and sauce with the chicken.
If you like a thicker tomato sauce, you can simmer the sauce in a saucepan on the stovetop for 5 minutes to reduce it. Then add the salt and rosemary.
FAQs and Expert Tips
The sauce is full of veggies and so delicious! You’ll want to serve this with a starch of some sort. You can serve this with whole grain pasta, mashed potatoes or with soft polenta.
It is naturally gluten-free and paleo, so if you want to keep it low-carb you could serve it with spaghetti squash or zucchini noodles or cauliflower rice would be good too.
You could also make Minestrone for a first course, and then have this Cacciatore as your secondi!
The flavors of Caesar Salad would be amazing with this Cacciatore! Add a loaf of Italian bread and dinner is served!!
For a sweet ending you could make Healthy Tiramisu with Greek Yogurt.
We love the bone-in chicken thighs in this recipe, but there are other options! Boneless thighs will work well, but they will kind of fall apart. The texture will be more shredded. Just take care to try to lift them out of the slow cooker in one piece if possible. I recommend thighs over chicken breast because they tend to overcook and dry out. If you do not like thigh meat, you can substitute breast meat, but note that it may seem too dry.
The bell peppers and mushrooms in this recipe really cook down and release a lot of liquid to form the sauce. If you prefer a thicker sauce, you can reduce it. Do so before adding the rosemary in step 8. Lift the chicken out of the sauce as directed in step 7 and then transfer the sauce and veggies to a saucepan. Simmer until the sauce is the desired consistency.
Yes it is okay to put the uncooked chicken in the slow cooker because it will cook through and the high heat will kill any food-born pathogens that may be present. It is important not to overfill the slow cooker so make sure to check your user instructions.
You sure can. You’ll need 2 cups. One caveat: make sure to omit any additional salt, as these sauces are already seasoned. Once the dish is finished cooking, taste and adjust the seasoning with additional salt and pepper to taste.
You can cook on high for 4 hours instead of 6 on low. This recipe is very forgiving!
MORE SLOW COOKER RECIPES YOU’LL LOVE
- Slow Cooker Chicken and Okra is an old favorite we have been loving for more than 20 years.
- Healthy Slow Cooker Beef Burgundy is a take on the classic beef stew. This one is updated for the crockpot.
- This healthier Slow Cooker Chicken Tortilla Soup is a budget-friendly meal to prep ahead for busy nights.
- An all-time favorite around here is this Slow Cooker White Chicken Chili. It is creamy and hearty and will be one of your go-tos once you try it.
- This Crockpot Butter Chicken looks incredible!
- Our Slow Cooker Turkey Bolognese is quickly becoming a new staple around here.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~KatiePrint
Easy Slow Cooker Chicken Cacciatore Recipe
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
This Easy Slow Cooker Chicken Cacciatore is perfect for weeknights. It is made with chicken thighs, rich tomato herb sauce, olives and lots of extra vegetables to make it healthy.
- 1 15-ounce can diced tomatoes, preferably fire roasted
- 3 tablespoons pure tomato paste
- 1 tablespoon smoked paprika
- 1 ½ teaspoon Italian Seasoning
- pinch crushed red pepper
- 2 teaspoons coarse kosher salt, divided
- 6 bone-in chicken thighs, skin removed
- ½ cup chopped olives, such as pitted black Italian olives
- 1 medium onion, thinly sliced
- 1 red bell pepper, finely chopped
- 4 ounces crimini mushrooms, sliced
- ½ teaspoon chopped fresh rosemary
- Stir diced tomatoes and tomato paste together in the bottom of a large slow cooker.
- Mix smoked paprika, Italian seasoning, 1 teaspoon salt and crushed red pepper in a small dish.
- Lay chicken on a sheet of parchment. Sprinkle all over the chicken turning pieces to coat completely.
- Arrange chicken in the sauce in the slow cooker. Pour any extra spices from the parchment on top.
- Layer olives, onion, bell pepper and mushrooms on top.
- Cover and set slow cooker to low for 6 hours.
- When timer goes off, carefully pull chicken out of the cooker, keeping thighs intact if possible.
- Stir rosemary and the remaining 1 teaspoon salt into the vegetable mixture. Serve the vegetable mixture and sauce with the chicken.
- In step one, do not stir the vegetables into the chicken. They will soften and release their juices and drip down over the chicken, basting it and create a lovely sauce!
- If your sauce is too thin for your preference, transfer it to a sauce pan and reduce it on the stove until it is the desired thickness. Then stir in the salt and rosemary.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: main course
- Method: slow cooker
- Cuisine: Italian
- Serving Size: 1 chicken thigh, and 3/4 cup sauce
- Calories: 206
- Sugar: 5 g
- Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 16 g
Keywords: slow cooker chicken cacciatore,chicken cacciatore,healthy chicken cacciatore,easy chicken cacciatore
A big hit with the kids – they loved the “tender, fall-off-the-bone chicken”. I personally found the meat almost dry after 6 hours on low. Has anyone experimented with less time for bone-in thighs (while still cooking all the way through?) The sauce was very good right out of the slow cooker, but I found the flavors really popped the next day as well as the sauce thickened a bit more on it’s own.
I loved how easy it was to prepare on these busy spring weeknights. Your website is gorgeous and so easy to follow. Thank you for another fantastic recipe!
This was excellent! Just tried it tonight – easy to make and delicious
Any suggestions on how to use this recipe with an Instapot? I got rid of my slow cooker.
I think this could be made in a large IP. I would try to do it on pressure cook for 1 hour. Then quick release the steam.
I followed the recipe pretty much as written but – used 1 T Herbes de Provence in place of Italian seasoning , deleted mushrooms, no hot pepper due to senior citizen in house, and added 6 cloves crushed garlic to the tomato items in the bottom of the crock.
Sauce was thick enough without reduction, Flavor was good, in the right direction, but muted. FYI – I don’t cook with salt, BP issues, plus enough is in tomatoes and stocks I can taste added salt even in breads and pasta cooked in plain water. TV chefs and recipe writers go way overboard with the sodium. Family members know where the shaker is. Will definitely make again, but with double the olives and spices. I know it’s a pain to do, but browning the thighs before putting in the crock would help as well.
Maybe some wine in the mix? I’m not sure when to add the wine, and extra liquid would require reduction.
I am glad you liked it. Thanks for filling us in with the details of the way you prepared it. Have a great day!
My extended family loves this so much they requested it for Christmas dinner this year! I have to say this is one of my favorites! Never get tired of it! While chicken breasts work in this I use a mixture of thighs and breasts! Delicious!!
Hi Katie! If I used boneless chicken thighs, would you recommend the same amount of cooking time? I read through all the posts to see if I could find this answer on my own and I see comments about breasts, etc. I also know you mentioned it may resemble pulled chicken which I’m ok with… Thanks!
I think 4 hours on low should be plenty for boneless Jackie. Let me know how it comes out!
4 hours on low was perfect! They stayed together nicely for presentation but were so tender! It was the perfect flavor combination and was spot on for a cool fall night! Looking forward to my leftovers later this week! Thank you so much, Katie!
Success! That’s great Jackie. Thanks for reporting back. Have a great week.
I made this today and it was fantastic! Super easy and the house smelled great all day. I’ll definitely make it again!
This was the best chicken cacciatore I have ever made or had. Very tasty and easy to do. I have to say that Katie’s method of writing a recipe is so helpful. He answers all those other questions you have after you decide to make a recipe and what you can substitute or leave out if necessary. I love it! And the dish was so good! I will be making this for company in the future.
In the chicken cacciatore recipe, do you use black or green olives – it didn’t specify. Thanks!
Either would be fine. I would look for a good quality Italian brined olive (green or black.) Skip over green olives with pimentos, oil cured black olives or California ripe olives for this recipe. But Greek would be fine (or Spanish- without pimentos.)
My family of six (four adults and two kids) all came together for this dinner. It was easy to just let everything slow cook (2 hours on low and 2 hours on high). We served it over a bed of egg noodles. I recommend a green veggie to go with this and to substitute the mushrooms with celery (if you have mushroom haters). Little mess and little clean up but a lot of flavor! Thank you.
I am so glad you liked it. Thanks for the tip about subbing in celery!
I made this today but use 1 1/2 cans of tomatoes….delish, but “watery”. Any suggesstion to thicken it? Planing on serving it tomorow!
Thanks..love your recipes!
Hi Cynthia, I am so sorry I missed this comment. I know it is too late, but my recommendation would be to take the sauce out of the slow cooker, and reduce it on the stovetop in an uncovered saucepan until it’s the thickness you like.
I’m about to put this in the crockpot for dinner and I’m extremely excited. What would be a good replacement for the olives as my man disapproves of them?
You can skip them all together. Maybe just add a pinch of salt to compensate.
This looks sooo yummy, I can’t wait to try it! What kind of olives do u recommend?
I use pitted black Italian or Greek olives such as Kalamata. Hope you enjoy it Shawn.
This chicken cacciatore was amazing! So easy to make and everyone loved it. I only wish I had leftovers for my lunch today!
I can’t wait to try this tonight!! I have my list ready for the grocery store and can’t wait for my boyfriend to try!! Thanks so much for sharing. I’ll keep you updated on how it tastes!
Hi Kelly! I hope you both enjoyed it!