Description

A classic Italian slow cooker chicken cacciatore recipe that’s easy to prepare and packed with flavorful vegetables and herbs. Tender chicken thighs are cooked in a savory tomato-based sauce with bell peppers, onions, and mushrooms, making a comforting stew served over pasta.

Ingredients

Scale

Sauce Ingredients

1 15-oz can fire-roasted diced tomatoes
3 tablespoons tomato paste
1/2 cup low-sodium chicken broth
2 teaspoons Italian seasoning
1 teaspoon chopped fresh rosemary
6 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes

Vegetables

1 medium red bell pepper, diced
1 medium yellow or white onion, diced
8 oz cremini mushrooms, sliced

Protein

6 boneless, skinless chicken thighs (about 1 1/2 – 2 lb)

To Serve

pasta, for serving
chopped fresh parsley, for garnish

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Instructions

Prepare the Sauce: Place the canned fire-roasted diced tomatoes, tomato paste, low-sodium chicken broth, Italian seasoning, fresh rosemary, minced garlic, kosher salt, and crushed red pepper flakes at the bottom of your slow cooker insert. Stir well to combine all ingredients and create a flavorful base sauce.
Add Vegetables and Chicken: Add the diced red bell pepper, diced onion, sliced cremini mushrooms, and boneless skinless chicken thighs to the slow cooker. Toss gently to coat the chicken and vegetables evenly in the sauce mixture.
Slow Cook the Chicken: Cover and cook on high heat for 3 to 4 hours or on low heat for 7 to 8 hours. Cooking until the vegetables are tender and the chicken is fully cooked and easy to shred with a fork.
Thicken the Sauce: Once cooking is complete, check the consistency of the sauce; it should be fairly loose. For a thicker sauce, remove the chicken thighs using tongs and set them aside on a plate. Transfer the sauce to a large saucepan and simmer over medium-high heat for 5 to 10 minutes until thickened to a marinara-like consistency.
Finish and Serve: Return the chicken thighs to the thickened sauce, nestling them in. Garnish with chopped fresh parsley. Serve the chicken cacciatore hot over cooked pasta of your choice for a hearty and comforting meal.

Notes

This recipe simplifies the classic chicken cacciatore by using a slow cooker, making it great for busy days.
For a spicier dish, you can increase the red pepper flakes slightly.
If you prefer, shred the chicken directly in the sauce after slow cooking for a stew-like texture.
Use fresh herbs if possible for the best flavor, but dried rosemary can be substituted if needed.
This meal pairs wonderfully with a side of crusty bread to soak up the savory sauce.

Nutrition

Serving Size: 1 serving (approx. 1 chicken thigh with sauce and pasta)
Calories: 400 kcal
Sugar: 6 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 110 mg