Crock pot Chicken Cacciatore – an easy slow cooker meal loaded with tender chicken, tomatoes, bell peppers, kale, carrots and sliced mushrooms. Hearty, comforting and bursting with flavor.
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!
Slow Cooker Chicken Cacciatore
We had the classic Italian favorite 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 you just toss into your slow cooker.
The best part is, how easy it 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.
This crock pot chicken cacciatore is also loaded with a ton of healthy vegetables like 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.
Serve this with your favorite sides or over some thick noodles to soak up that amazing sauce.
Shared first on The Recipe Critic
Crock Pot Chicken Cacciatore
- 6 skinless chicken thighs (I used bone-in)
- salt and black pepper, to taste
- 2-3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 medium white onion, chopped
- 1 cup diced red bell peppers
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 1 (28) ounce can of diced tomatoes, drained
- 1 (6) ounce can tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 6 Kalamata olives
- 1/2 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 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-tick 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 more saucy 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.
- 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.
- Serve hot over pasta, rice or your favorite sides and top with grated parmesan, if desired.
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