Slow Cooker Chicken Cacciatore

This rustic slow cooker chicken cacciatore transforms humble chicken thighs into an Italian masterpiece with minimal effort. The slow cooking process allows the flavors to meld beautifully, creating a sauce that's both rich and complex while the chicken becomes fall-off-the-bone tender.

I first made this cacciatore during a particularly chaotic week when I needed dinner to essentially cook itself. The incredible aroma that filled my home had everyone gathering in the kitchen hours before mealtime, and it has since become our go-to impressive yet effortless dinner for both family meals and entertaining.

Ingredients

• Bone-in skin-on chicken thighs: offer more flavor than boneless and won't dry out during long cooking
• Olive oil: creates the perfect sear that locks in moisture and develops deep flavor
• Fresh mushrooms: add umami richness and absorb all the savory sauce
• Minced garlic: provides essential Italian flavor foundation
• Sliced onions: melt into the sauce creating subtle sweetness
• Bell peppers: both red and green bring color and slightly different flavor profiles
• Italian seasoning blend: saves time while delivering classic herb flavor
• Quality marinara sauce: from a jar makes this truly convenient without sacrificing taste
• Kalamata olives: add briny complexity and traditional Italian character
• Fresh parsley: brightens the finished dish with color and fresh herbaceous notes

Step-by-Step Instructions

Sear the Chicken:

Heat olive oil in a large pan over medium-high heat. Season chicken thighs generously with salt and pepper on both sides. Place them skin-side down first and cook undisturbed for 4-5 minutes until deeply golden. Flip and repeat on the second side. This crucial step creates flavor compounds that will infuse the entire dish.

Prepare the Mushrooms:

Remove chicken to the slow cooker and add mushrooms to the same pan with all those flavorful drippings. Allow them to cook undisturbed for 1-2 minutes before stirring to promote browning. Continue cooking for 4-5 minutes total until they release their moisture and begin to turn golden. Add garlic in the final 30 seconds just until fragrant.

Combine Everything:

Transfer the mushroom mixture to the slow cooker with the chicken. Add sliced onions bell peppers and Italian seasoning. Pour the entire jar of marinara sauce over everything. Gently toss all ingredients together ensuring the chicken pieces are partially submerged in sauce.

Slow Cook to Perfection:

Cover and set your slow cooker to LOW for 6-8 hours or HIGH for 3-4 hours. The longer cooking time on low yields more tender chicken but either setting works wonderfully. Avoid opening the lid during cooking as this releases accumulated heat and extends cooking time.

Finish and Serve:

Once cooking is complete stir in the kalamata olives allowing their briny flavor to integrate with the sauce. Sprinkle fresh parsley over the top just before serving for a bright finish. Serve over pasta polenta or with crusty bread for soaking up the delicious sauce.

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The kalamata olives might seem like a small addition but they truly elevate this dish from good to spectacular. My grandmother always insisted on adding them at the end rather than cooking them for hours which preserves their distinct flavor and texture. The first time I made this for my husband he declared it better than his favorite Italian restaurant version.

Make-Ahead Magic

This chicken cacciatore actually improves with time making it perfect for meal prep. Prepare it entirely a day ahead refrigerate overnight then gently reheat when ready to serve. The flavors have time to meld creating an even more complex sauce. You can also freeze portions for up to 3 months in airtight containers.

Simple Substitutions

While traditional cacciatore uses chicken thighs you can substitute boneless skinless breasts if preferred. Reduce cooking time to prevent drying about 2-3 hours on LOW. Turkey thighs work beautifully too with similar cooking times to chicken thighs.

If mushrooms arent your favorite simply omit them and add an extra bell pepper for bulk. For a spicier version add a pinch of red pepper flakes or substitute one bell pepper with a diced poblano.

Beef broth can replace some of the marinara sauce for a lighter more brothy version closer to hunter-style traditional cacciatore. Use 1 cup of marinara and 1 cup of beef broth instead.

Serving Suggestions

While pasta is the classic pairing this cacciatore is incredibly versatile. Serve it over creamy polenta for a comforting rustic meal or alongside roasted potatoes for a hearty dinner. For a lighter option pair with sautéed zucchini noodles or simple steamed green vegetables.

For a complete Italian meal serve with a simple arugula salad dressed with lemon and olive oil and finish with a light dessert like fresh berries with a small scoop of gelato.

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Frequently Asked Questions

→ Can I use boneless chicken for this cacciatore?

Yes, boneless chicken thighs or breasts can be used instead of bone-in. Keep in mind that boneless pieces cook faster, so you may need to reduce the cooking time by about 30-60 minutes. Bone-in pieces typically yield more flavor, but boneless will still be delicious.

→ What can I serve with chicken cacciatore?

Traditional accompaniments include pasta (such as spaghetti, penne, or fettuccine), polenta, or crusty Italian bread. Rice or mashed potatoes also work well to soak up the flavorful sauce. Add a simple green salad on the side for a complete meal.

→ Can I make chicken cacciatore ahead of time?

Absolutely! This dish actually tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.

→ Can I substitute the kalamata olives?

Yes, you can use black olives or green olives instead of kalamata if preferred. If you don't enjoy olives, you can omit them entirely without significantly affecting the overall dish. The olives add a nice briny contrast, but the cacciatore will still be delicious without them.

→ How can I make the sauce thicker?

As noted in the recipe, the chicken releases liquid during cooking which can thin the sauce. To thicken it, uncover the slow cooker and cook on high for about 20 minutes to allow some liquid to evaporate. Alternatively, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this mixture into the sauce during the last 30 minutes of cooking.