Slow Cooker Chicken Cacciatore is an easy crock pot meal loaded with tender chicken, tomatoes, bell peppers, kale, carrots and sliced mushrooms. Comforting and delicious!
There is nothing better than having a warm and comforting meal made in the slow cooker once the weather starts to cool down. Especially for those extra busy weeknights when it seems like I’ll never have time to make dinner!
We had the classic Italian favorite Chicken Cacciatore when we visited Italy on our honeymoon years ago and I’ve been dying to make a slow cooker version of it for the longest time. It’s a hearty and rustic dish that I always drool over every time I see it plus so many Italian dishes over on Food Network.
The best part is, this slow cooker chicken cacciatore is healthy, hearty and low carb if you serve it over zucchini noodles. Plus, I love how easy this dish is to customize with whatever you have on hand.
And with just a few minutes of prep time, that makes this so perfect during those busy school nights. Cooking it low and slow helps to create that amazing rich and flavorful broth.
But if you have some extra time, sear the chicken in a large skillet before placing in the slow cooker. It’s an extra step but it gives the chicken that extra layer of flavor.
What Ingredients are in Slow Cooker Chicken Cacciatore?
This crock pot chicken cacciatore is also loaded with a ton of healthy vegetables:
- bell peppers
- carrots
- diced tomatoes
- kale
- mushrooms
- onions and
- Kalamata olives
The rich and flavorful sauce cooks up nice and thick. If you like yours on the thinner side, feel free to add some water or chicken broth to thin it out.
HOW TO MAKE SLOW COOKER CHICKEN CACCIATORE
- You’re going to start off by seasoning the chicken with salt and black pepper. Next, heat oil in a large non-stick skillet over medium high heat. Sear chicken until golden brown then transfer to the slow cooker. Alternatively, if pressed for time, skip browning and add chicken straight to a 6 quart slow cooker.
- Add the garlic, onion, bell peppers, carrots, mushrooms, diced tomatoes, tomato paste, dried basil, oregano, rosemary, thyme and salt and black pepper to taste. Stir to combine.
- Cover and cook on high for 3-4 hours or on low for 6-7 hours.
- 30 minutes prior to serving, stir in the olives, kale and corn starch / water slurry into the slow cooker and cook for an additional 20-30 minutes on HIGH, or until sauce thickens up slightly and kale is wilted.
- Sprinkle with chopped parsley, basil leaves and taste and season with additional salt or black pepper, as needed.
- Top with grated parmesan, if desired.
Serve the chicken cacciatore with sides like a healthy green salad or some garlic bread, or over some zucchini ribbon noodles to soak up that amazing sauce.
Slow Cooker Chicken Cacciatore is an easy crock pot meal loaded with tender chicken, tomatoes, bell peppers, kale, carrots and sliced mushrooms. Comforting and delicious!
- 6 skinless chicken thighs I used bone-in
- salt and black pepper to taste
- 2-3 Tablespoons olive oil
- 4 cloves garlic minced
- ½ medium white onion chopped
- 1/4 cup diced red bell peppers
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 28 oz can diced tomatoes drained
- 6 oz can tomato paste
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- 6 Kalamata olives
- ½ cup chopped kale stems removed
- 2 teaspoons corn starch plus 3 teaspoons water whisked together in a small bowl (to thicken up sauce - leave out for lower carb or if you want a thinner sauce consistency)
- 2 Tablespoons fresh chopped parsley plus more for serving
- Fresh basil leaves for garnish (optional)
- grated Parmesan cheese for serving (optional)
Season chicken with salt and black pepper. Heat olive oil in a large non-stick skillet over medium-high heat. Sear chicken until golden brown, about 3 minutes per side. Transfer chicken to slow cooker. Alternatively, if pressed for time, skip browning and add chicken straight to a 6-quart slow cooker.
- Add the garlic, onion, bell peppers, carrots, mushrooms, diced tomatoes, tomato paste, dried basil, oregano, rosemary, thyme and salt, and black pepper to taste. Stir to combine. **(Do not worry if the mixture looks dry, the tomatoes will release more liquid as this cooks - if you like this dish saucier or soup-y - you can add ½ cup chicken broth or water)
- Cover and cook on high for 3-4 hours or on low for 6-7 hours.
30 minutes prior to serving, stir in the olives, kale and cornstarch/water slurry into the slow cooker and cook for an additional 20-30 minutes on HIGH, or until sauce thickens up slightly and kale is wilted.
- Sprinkle with chopped parsley, basil leaves and taste and season with additional salt or black pepper, as needed.
- Serve hot over zucchini noodles, cauliflower rice, pasta or your favorite sides and top with grated parmesan, if desired.
Shared first on The Recipe Critic
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Did you try this recipe?
MorgaN -
This is deLiciOus. We Have made it many Times and it is now my hUsBand’s favorite dinner. The recipe is perfect as it is. We serve it With orEcchiette pasta, which helps scoop uP all the goodness. We often add extra veggies by using a whole onion, whole bell pepper and 8 oz of Sliced mushrooms. Thank you for sharing this recipe!
Wendy -
Thank you! This was the best chicken! We look forward to making it more 🙂
Rachel -
So good! I made it with 3 chicken breasts which i then shredded. Added the extra Stock but didnt use cornflour as i like it with lots of juice. Served with french baguette and broccoli. Guests all had seconds.