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Bowl of Slow Cooker Chicken Cacciatore topped with fresh parsley and grated Parmesan on a wooden table

Slow Cooker Chicken Cacciatore

This Slow Cooker Chicken Cacciatore is a time-saving, easy chicken cacciatore recipe that delivers rich, hearty flavors. Enjoy tender chicken in a savory tomato sauce with mushrooms and peppers, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 10 minutes
Total Time 4 hours 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon extra-virgin olive oil, plus 2 teaspoons, divided
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 teaspoon kosher salt
  • ½ 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
  • Optional: Whole wheat pasta, rice, polenta, zucchini noodles, or baked spaghetti squash for serving
  • Chopped fresh parsley, for garnish
  • Freshly grated Parmesan cheese, for garnish

Equipment

  • Slow Cooker
  • Skillet
  • Meat thermometer

Method
 

  1. Lightly coat your slow cooker with nonstick spray.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high. Season both sides of the chicken with salt and pepper. Once the oil is hot, brown the chicken for 3–4 minutes on one side, then flip and cook 2 additional minutes. Transfer the chicken to the slow cooker.
  3. Reduce the heat to medium. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Sauté the onion for 3 minutes until it softens. Stir in the garlic and 1 tablespoon balsamic vinegar, cooking for 1 more minute. Transfer this mixture to the slow cooker.
  4. Add the crushed tomatoes, green bell pepper, mushrooms, and Italian seasoning to the slow cooker, layering over the chicken.
  5. Cover and cook on HIGH for 1 1/2 to 2 1/2 hours (breasts) or 3 to 4 hours (thighs). For LOW, cook 4–5 hours (breasts) or 5–6 hours (thighs).
  6. Remove the chicken when it reaches an internal temperature of 165°F. Chop or shred it, if desired.
  7. For a thicker sauce, uncover and let it cook on HIGH for 1 hour. Stir in the remaining 1/2 teaspoon balsamic vinegar and season to taste.
  8. Serve hot over your preferred base (pasta, rice, polenta, etc.), garnished with parsley and Parmesan.

Notes

Tip: If you’re in the market for a slow cooker, look for one with a programmable timer. You can set it, forget it, and know your food won’t overcook.