Hearty, rustic, comforting…this slow cooker chicken cacciatore recipe checks all the boxes, and it’s so easy to make too! If you are an Italian food lover, this is a traditional Italian recipe that uses boneless, skinless chicken thighs bathed in a savory mushroom and tomato sauce. It’s slow-cooked over several hours, giving the chicken plenty of time to soak up all that saucy goodness and become melt-in-your-mouth tender with every bite!
The classic recipe is made on the stovetop. But I made this slow cooker version of chicken cacciatore several years ago, and it’s one of my favorite crock pot meals! The prep time is only 5 minutes, and all you need are 5 simple ingredients. Whenever I tell my family that chicken cacciatore is for dinner, they get so excited. It fills the house with the most delicious aromas! And when served over pasta, polenta, or rice, it’s a fuss-free dinner your entire family will devour in minutes!
Why you’ll love this recipe
- The slow cooker does the cooking for you – Why spend time babysitting stovetop chicken cacciatore when you can simply toss it into the crockpot and walk away?
- Rich Italian flavor – This classic Italian dish features bold, rich flavors that deepen as the chicken and sauce cook.
- Super tender texture – The moist chicken thigh meat becomes fork-tender. You can even cook the chicken thighs from frozen if you forgot to defrost them.
Tips for Busy Cooks
If you want to cut down on the prep time, I have a few great tips for you! First, purchase mushrooms that have already been washed and sliced. Most grocery stores offer this option right next to the whole mushrooms.
Second, use jarred or frozen minced garlic. You can find jars of minced garlic in the produce section at the grocery store. Or, look for cubes of frozen garlic in the freezer aisle with the frozen vegetables.
What is Chicken Cacciatore?
In Italian, “cacciatore” means hunter, and when a dish is described as being prepared “alla cacciatora,” it means it’s prepared hunter-style. Chicken cacciatore is an old Italian recipe made using ingredients typically found in the Italian countryside.
Traditional recipes use various cuts of bone-in chicken, tomatoes, peppers, mushrooms, onions, and fresh herbs. Everything is thrown into a pot and left to simmer for several hours.
Key Ingredient Notes
I’ve tested this chicken cacciatore recipe many times. So, when I say each ingredient plays an essential role, you better believe it! You can add additional ingredients, like bell peppers or crushed tomatoes, but please, don’t leave out any items from the list below!
- Chicken thighs – Fresh or frozen boneless, skinless chicken thighs are key here. I find that chicken breast becomes dry and chalky when slow-cooked for an extended period of time.
- Garlic – Freshly pressed cloves deepen the savory flavors.
- Shallots add a mild oniony flavor. They’re less pungent and slightly sweeter than onions. However, if you can’t find shallots, you can substitute them with white or yellow onions.
- Mushrooms – A traditional ingredient in chicken cacciatore. They provide earthy, meaty flavors and add texture to the dish.
- Pasta sauce – Any tomato-based Italian pasta sauce will do.
How to make slow cooker chicken cacciatore
Arrange the chicken thighs in an even layer on the bottom of the slow cooker, and season with salt and pepper.
Spread the pressed garlic and sliced shallots over the chicken.
Sprinkle the sliced mushrooms over the shallots and garlic. Pour the pasta sauce evenly over all the ingredients.
Don’t mix! Cover the slow cooker.
Cook on low for 7-8 hours or high for 3-4 hours.
Sprinkle with fresh parsley and parmesan cheese, and enjoy!
Expert Tips:
- Clean the mushrooms. If you’re slicing the mushrooms yourself, make sure you wash them first. They tend to trap dirt. So, run them under cold water, or gently wipe them off using a wet paper towel.
- Double the mushrooms. I’m a mushroom lover. So, the more mushrooms, the better! They cook down significantly. So, feel free to add up to 16 ounces for an even heartier dish.
- Brown the chicken thighs first. While not absolutely required, browning meat before adding it to the slow cooker can deepen the overall flavor of the dish. Heat an oiled skillet over medium-high heat, sear both sides of the chicken thighs for a few minutes, and then add them to the slow cooker. Note: Searing is only an option for fresh chicken thighs.
- Add more veggies. After you add the mushrooms, pour in a small can of stewed tomatoes or a handful of diced bell peppers if you’d like.
- Layer the ingredients in the crock pot in the order described in the recipe method. Shockingly, there’s no need to stir or mix anything! Just cover and cook for 3-4 hours on high, or 7-8 hours on low.
- If you’d rather use chicken breasts, they will cook fine just may be a bit rubbery in texture. Make sure they are all a similar size and if they are super thick, then cut them in half widthwise to make them thinner.
Storage
Great news! The leftovers often taste even more delicious the next day. To keep your leftovers fresh, store them in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over low heat, stirring occasionally, until warmed through. Or, reheat in the microwave for 1-minute intervals, until warmed through. If the sauce seems thick, add a splash of water.
Slow cooker chicken cacciatore is freezer-friendly, too! Allow the chicken to cool completely. Then transfer it to a freezer-safe container or freezer bag and freeze for up to 3 months. Let it thaw overnight in the refrigerator, and reheat as usual.
FAQs
For an extra satisfying meal, serve chicken cacciatore over spaghetti, egg noodles, garlic butter rice, mashed potatoes, polenta, or crusty bread. Anything that will soak up the rich and savory sauce works! Round the meal out with a non-starchy vegetable, such as air fryer Brussels sprouts, oven roasted mixed vegetables, or a leafy green salad.
The sauce starts with a tomato base using canned crushed tomatoes or a tomato-based pasta sauce. Fresh vegetables, herbs, and aromatics are added for flavor and freshness, and many recipes call for a splash of red wine, too!
Since slow cookers trap moisture, your sauce may become watery. One way to thicken the sauce is to remove the lid and set the slow cooker to high for the last hour. Another option is to mix in a cornstarch slurry using 1 tablespoon of cornstarch and 2 tablespoons of cold water. Mix the cornstarch and water in a small bowl until smooth. Then, stir it into the sauce towards the end of the cooking time.
Yes, you can! Make sure you cover it with enough sauce and broth to fully warm through. It’s ready to serve when it reaches 165ºF on a meat thermometer.
More Easy Slow Cooker Recipes:
Slow Cooker Chicken Cacciatore (5 ingredients)
Ingredients
- 4 chicken thighs skinless boneless, Note 1
- 2 teaspoons table salt
- 1 teaspoon black pepper
- 4 garlic cloves pressed
- 1 shallot sliced
- 8 oz sliced mushroom of your choice
- 1 (28oz) jar pasta sauce of your choice
For serving:
- Cooked pasta
- Fresh parsley
- Parmesan cheese
Instructions
- Place frozen chicken thighs on the bottom of the slow cooker in one layer. Season with salt and pepper.
- Evenly spread pressed garlic and shallot over the chicken.
- And then add mushrooms.
- Pour pasta sauce evenly over mushrooms. Cook on low for 7-8 hours, or on high for 3-4 hours.
- When ready to serve, cook pasta according to package directions.
- Serve the chicken with parsley and Parmesan cheese over the pasta.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
- To keep your leftovers fresh, store them in an airtight container in the refrigerator for up to 4 days.
- Reheat on the stovetop over low heat, stirring occasionally, until warmed through. Or, reheat in the microwave for 1-minute intervals, until warmed through. If the sauce seems thick, add a splash of water.
- Slow cooker chicken cacciatore is freezer-friendly, too! Allow the chicken to cool completely. Then, transfer it to a freezer-safe container or ziptop bag, and freeze it for up to 3 months. Let it thaw overnight in the refrigerator, and reheat as usual.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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