Description
This Slow Cooker Chicken Cacciatore is a comforting Italian-inspired dish featuring tender chicken breasts or thighs simmered in a rich tomato-based sauce with bell peppers, mushrooms, and Italian seasoning. Perfect for a hands-off meal, it offers deep flavors that develop over slow cooking and is served best over pasta, rice, or vegetable noodles for a hearty family dinner.
Ingredients
Main Ingredients
- 1 tablespoon extra-virgin olive oil (plus 2 teaspoons, divided)
- 2 pounds boneless skinless chicken breasts or thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon balsamic vinegar (plus 1/2 teaspoon, divided)
- 1 can (28 ounces) crushed tomatoes
- 1 medium green bell pepper, chopped
- 8 ounces sliced baby bella cremini mushrooms
- 2 teaspoons Italian seasoning
For Serving
- Whole wheat pasta, brown rice, polenta, rice, zucchini noodles, or baked and shredded spaghetti squash
- Chopped fresh parsley
- Freshly grated Parmesan cheese
Instructions
- Season: Lightly coat a large slow cooker with nonstick spray. Season both sides of the chicken breasts or thighs with kosher salt and black pepper evenly.
- Sear Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken in a single layer and cook for 3 to 4 minutes without moving to get a nice sear. Flip and brown the other side for about 2 minutes. Transfer the browned chicken to the slow cooker.
- Prepare Vegetables: Reduce skillet heat to medium. Wipe out any residue with a paper towel. Add the remaining 2 teaspoons olive oil and heat until hot. Add chopped onion and cook until starting to soften, about 3 minutes.
- Add Garlic and Vinegar: Stir in minced garlic and 1 tablespoon balsamic vinegar. Cook for about 1 minute until garlic is fragrant and vinegar has reduced. Transfer this mixture along with any pan drippings to the slow cooker.
- Combine Ingredients in Slow Cooker: Layer the crushed tomatoes, chopped green bell pepper, sliced mushrooms, and Italian seasoning on top of the chicken and vegetables in the slow cooker.
- Slow Cook: For chicken breasts, cover and cook on HIGH for 1.5 to 2.5 hours or LOW for 4 to 5 hours until chicken is cooked through (internal temperature 165°F). For chicken thighs, cook on HIGH for 3 to 4 hours or LOW for 5 to 6 hours until fully cooked. Remove chicken immediately once done; chop or shred if desired, or leave whole.
- Enhance Sauce (Optional but Recommended): To develop deeper flavors and thicken the sauce, uncover the slow cooker and cook on HIGH for an additional 1 hour.
- Finish and Serve: Stir in the remaining 1/2 teaspoon balsamic vinegar. Taste and adjust seasoning with salt and pepper as needed. Return chopped or shredded chicken to the sauce and toss to combine and warm through. Serve hot over pasta, rice, polenta, or vegetable noodles. Garnish with chopped fresh parsley and freshly grated Parmesan cheese for the best flavor.
Notes
- Using chicken thighs will result in a juicier and more flavorful dish but requires slightly longer cooking times.
- Searing the chicken before slow cooking adds a richer flavor and better texture.
- Allowing the sauce to cook uncovered for an extra hour concentrates the flavors and thickens the sauce.
- This recipe is versatile: serve with your choice of pasta, grains, or veggie noodles.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to maintain sauce consistency and flavor.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
