This slow cooker chicken cacciatore simplifies the Italian classic for the crock pot while keeping all the comforting flavors: a rich tomato sauce, mushrooms, garlic, onions, and plenty of herbs. Boneless, skinless chicken thighs cook until tender and falling apart, making an easy, satisfying weeknight meal.
Chicken cacciatore—literally “hunter’s stew”—is an Italian dish that feels elevated but is built from humble pantry staples: canned tomatoes, mushrooms, garlic, and onions. This slow cooker version streamlines the process while preserving the deep, earthy flavors. The extra step of sautéing the mushrooms and briefly simmering them in wine and chicken broth concentrates their umami and creates a flavorful base for the sauce.
Ingredients for slow cooker chicken cacciatore
- Boneless, skinless chicken thighs: They become meltingly tender in the slow cooker and shred easily.
- Mushrooms: Cremini (Baby Bella) are preferred for a richer flavor, but button mushrooms work, too.
- Canned tomatoes: Choose high-quality canned tomatoes for a smooth, flavorful sauce.
- Onion and garlic: The aromatics that build the base flavor.
- Fresh rosemary: Adds a woodsy, aromatic note that deepens during slow cooking.
- Chicken broth and wine: Use white or red wine, or replace wine with extra broth plus a teaspoon of vinegar if desired.
- Capers: Optional—add a bright, briny tang to the sauce.
- Extra-virgin olive oil: For browning the chicken and sautéing vegetables.
- Fresh parsley: Stirred in at the end for freshness and color.
- Kosher salt and freshly ground black pepper.
How to make slow cooker chicken cacciatore
Step 1: Brown the chicken
Season chicken thighs with kosher salt and freshly ground black pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. In batches, sear the thighs 3–4 minutes per side until they begin to brown. Transfer seared chicken to the slow cooker and repeat with remaining pieces.
Step 2: Chop the mushrooms, veggies, and herbs
While the chicken browns, slice mushrooms, dice the onion, mince the garlic, and finely chop the rosemary.
Add another tablespoon of olive oil to the skillet. Sauté mushrooms and onions until the onions are translucent and the mushrooms start to brown, about 5–8 minutes. If the mushrooms absorb the oil, add a drizzle more. Stir in garlic, oregano, and rosemary and cook for about 1 minute until fragrant. Season with a pinch of salt.
Step 3: Deglaze and simmer
Pour the wine and chicken broth into the skillet to deglaze, scraping up browned bits from the pan. Let the liquid simmer for about 3 minutes so the mushrooms can infuse the broth—this step adds depth and umami to the sauce.
Step 4: Make the cacciatore sauce
Crush the canned tomatoes by hand into a bowl, then add about one-third of the can’s water to the bowl and stir. Add the tomatoes to the skillet along with drained capers if using. Simmer for about 10 minutes to reduce slightly and allow flavors to meld. Season with 1½ teaspoons kosher salt, or to taste.
Step 5: Finish in the slow cooker
Pour the cacciatore sauce over the seared chicken in the slow cooker. Cook on high for 4 hours or low for 6 hours, until the chicken is tender and the sauce has thickened.
Step 6: Serve
Ladle the chicken cacciatore straight from the slow cooker and top with chopped fresh parsley for brightness. Serve as a stew with crusty bread, or over pasta, rice, mashed potatoes, or creamy polenta.
Expert tips
- Use quality canned tomatoes: Ripe, good-quality tomatoes break down more smoothly and give the sauce better flavor and texture.
- Don’t skip browning: Searing the chicken and sautéing the vegetables adds caramelization and depth, removes raw onion taste, and helps the sauce reach a hearty consistency instead of becoming thin.
FAQ
Chicken cacciatore, meaning “hunter’s stew,” is an Italian dish of chicken cooked with tomatoes, mushrooms, and herbs. This slow cooker version uses the same core ingredients, simmered slowly for tender, flavorful results.
Replace wine with the same amount of chicken broth. For a little tang, add 1 teaspoon of red or white wine vinegar to the broth.
Dredge the chicken in flour before searing or stir a slurry of equal parts cornstarch and water into the sauce about 15 minutes before the end of cooking to thicken it while keeping it gluten-free.
How to serve slow cooker chicken cacciatore
Serve as a stew with crusty bread, or spoon over pasta, rice, mashed potatoes, or creamy polenta. Pair with a simple green salad or roasted vegetables for a balanced meal. For an Italian-inspired finish, top with fresh herbs and a drizzle of good olive oil.
Variations
Feel free to adapt the recipe to your taste:
- Add a pinch of crushed red pepper flakes for heat.
- Include sliced red bell peppers, fresh or jarred roasted peppers, for sweetness and color.
- Substitute fresh basil for parsley when serving.
- Use boneless, skinless chicken breasts if preferred, though thighs stay juicier.
- Stir in spinach or Swiss chard near the end of cooking to add greens.
Storage and freezing instructions
- Refrigerate leftovers: Store in an airtight container for up to 4 days.
- Reheating: Warm gently in a covered saucepan over medium heat, adding a splash of chicken broth if needed.
- Freezing: Cool overnight in the refrigerator, then freeze in airtight containers for up to two months. Portion before freezing for easy reheating.
Recommended tools
- Slow cooker (5-quart or larger)
- Large, high-sided skillet for searing and making the sauce
Why this recipe works
- Uses a short list of everyday ingredients and one skillet for prep.
- Delivers the same classic flavors as a stovetop cacciatore with less hands-on time.
- Flexible for substitutions and variations.
- Makes excellent freezer meals and is naturally gluten- and dairy-free.
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Recipe
Slow Cooker Chicken Cacciatore Recipe
A classic Italian chicken cacciatore adapted for the slow cooker: tender chicken thighs simmered in a savory tomato, mushroom, and herb sauce.
Ingredients
- 3 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil, divided
- 1 onion, diced
- 1 pound cremini (Baby Bella) mushrooms, sliced
- 3 cloves garlic, minced
- 1½ teaspoons chopped fresh rosemary
- ¼ teaspoon dried oregano
- ½ cup low-sodium chicken broth
- ½ cup white or red wine (or substitute broth + 1 tsp vinegar)
- 28 ounces canned tomatoes, crushed
- 2 tablespoons capers, drained (optional)
- 1½ teaspoons kosher salt, plus more for seasoning chicken
- Freshly ground black pepper
- Chopped fresh parsley for serving
Instructions
- Season chicken thighs with kosher salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sear thighs 3–4 minutes per side until golden. Transfer to the slow cooker and repeat with remaining chicken.
- Slice mushrooms, dice the onion, mince garlic, and chop rosemary while the chicken sears.
- Add 1 tablespoon olive oil to the skillet. Sauté mushrooms and onions 5–8 minutes until the onions are translucent and mushrooms begin to brown. If needed, add a bit more olive oil. Add garlic, oregano, and rosemary and cook 1 minute until fragrant. Season with a pinch of salt.
- Deglaze the pan with wine and chicken broth, scraping up browned bits. Simmer about 3 minutes so the mushrooms infuse the liquid.
- Crush canned tomatoes into a bowl, add a bit of the can’s liquid, then add tomatoes to the skillet along with capers if using. Simmer 10 minutes until slightly reduced. Stir in 1½ teaspoons salt.
- Pour the cacciatore sauce over the chicken in the slow cooker. Cook on high for 4 hours or low for 6 hours, until chicken is tender.
- Serve directly from the slow cooker over your choice of accompaniment and top with chopped parsley.
Notes
- Choose good-quality canned tomatoes for better texture and flavor.
- Browning the chicken and sautéing the vegetables adds essential flavor and improves sauce consistency.