Crockpot Chicken Cacciatore features seared chicken breasts that are slowly cooked to tender perfection in a mouthwatering medley of tomatoes, wine, veggies, and more! It’s a hearty dinner that’s easy to make and won’t leave anyone at the table hungry.
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Why We Love This Crockpot Chicken Cacciatore Recipe
This Crockpot Chicken Cacciatore might just be better than your local Italian restaurant’s! Because it’s cooked in the Crockpot, the chicken in this recipe always comes out unbelievably tender and really infused with the flavor you love in classic chicken cacciatore.
- Filling. Serve your hearty chicken cacciatore with some white rice to make it even more filling! Plus, the rice is great for making sure none of that delicious sauce goes to waste.
- Flavorful. The medley of bold, robust ingredients that the chicken slowly cooks with makes sure it’s anything but bland. You’ll love the herbaceous note from the Italian seasoning in there!
- So Easy. Using the Crockpot makes this classic Italian recipe easier to make than ever before! After the chicken is seared, you just have to toss it all in the Crockpot and let it do all the work for you.
Variations on Slow Cooker Chicken Cacciatore
- You can use boneless, skinless chicken thighs in place of breasts.
- If you choose to use bone-in chicken breasts or thighs, it may take longer to cook.
- In place of the white wine, you can use white cooking wine, white wine vinegar, or chicken broth.
How to Store and Reheat
Store leftover crockpot chicken cacciatore in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave.
How to Freeze
Freeze crockpot chicken cacciatore in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating and serving.
Serving Suggestions
Serve this flavorful slow cooker chicken cacciatore with white rice, homemade pasta (or your favorite store-bought pasta shape), or slices of freshly baked bread.
More Crockpot Chicken Recipes To Try
- Crockpot Chicken Breasts
- Crockpot Chicken and Rice
- Crockpot Ranch Chicken
- Crockpot BBQ Chicken
- Crockpot Tuscan Chicken
- Crockpot Honey Garlic Chicken
- Crockpot Chicken and Dumplings
Notes from the Test Kitchen
- Make sure you dice the onion so that it cooks all the way through.
- If you like a thicker sauce, remove the chicken, whisk 1 tablespoon of cornstarch and 1 tablespoon of water together, and stir this into the sauce. Let the whole thing simmer until thickened.
Crockpot Chicken Cacciatore Recipe
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 2 pounds boneless, skinless chicken breasts thawed if frozen
- 28 ounces crushed tomatoes (1 large can)
- 4 ounces tomato paste (1 can)
- ½ cup white wine
- 1½ teaspoons Italian seasoning
- ½ onion sliced
- 2 bell peppers any color, sliced
- 3 cloves garlic minced
- 8 ounces cremini mushrooms sliced
Instructions
- Heat the olive oil in a large skillet set over medium heat.1 tablespoon olive oil
- Sprinkle salt over the chicken breasts.½ teaspoon kosher salt, 2 pounds boneless, skinless chicken breasts
- Working in batches, brown the chicken breasts for 2 minutes on each side, but don’t cook through.
- Set chicken aside on a plate.
- Add the crushed tomatoes, tomato paste, wine, Italian seasoning, onion, bell peppers, and garlic to the slow cooker. Stir to combine.28 ounces crushed tomatoes, 4 ounces tomato paste, ½ cup white wine, 1½ teaspoons Italian seasoning, ½ onion, 2 bell peppers, 3 cloves garlic
- Add in the seared chicken.
- Cook on high for 3-6 hours, or on low for 6-8 hours.
- Add in the mushrooms and cook on low for 30 minutes until the mushrooms are tender.8 ounces cremini mushrooms
Video
Becky’s Tips
- Be sure to dice the onion so that it cooks all the way through.
- To thicken the sauce, remove the chicken, whisk together 1 tablespoon of cornstarch and 1 tablespoon of water, and stir this into the sauce. Let simmer until thickened.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Chicken Cacciatore Step by Step
Season the Chicken: Heat 1 tablespoon of olive oil in a large skillet set over medium heat. Sprinkle ½ teaspoon of kosher salt over 2 pounds of boneless, skinless chicken breasts.
Sear the Chicken: Working in batches, brown the chicken breasts for 2 minutes on each side, but don’t cook through. Set chicken aside on a plate.
Fill the Crockpot: Add 28 ounces (1 large can) of crushed tomatoes, 4 ounces (1 can) of tomato paste, ½ cup of white wine, 1½ teaspoons of Italian seasoning, ½ of a diced onion, 2 sliced bell peppers, and 3 cloves of minced garlic to the slow cooker. Stir to combine.
Cook the Cacciatore: Add in the seared chicken. Cook on high for 3-6 hours, or on low for 6-8 hours.
Add the Mushrooms: Add in 8 ounces of sliced cremini mushrooms and cook on low for 30 minutes until the mushrooms are tender.
How many people will this serve?
This recipe comfortably serves 6!
I enjoyed this recipe with white rice. I followed the recipe but also added one 14.5 oz can of diced tomatoes and 2 stalks chopped celery that needed to be used. I also did have to thicken the sauce with a roux which you suggested. Because of my extras, I added a little extra seasoning. It was a delicious and hearty meal. Would make again
So glad you enjoyed it, Judy!