All products are selected by our editorial team for quality. If you buy through our links, we may earn a small commission at no extra cost to you.
This Slow Cooker Chicken Cacciatore is a wholesome Italian-inspired comfort dish made effortlessly in a crockpot, offering bold flavor with minimal effort.
What makes it special is its combination of lean protein-packed chicken, antioxidant-rich vegetables, and a robust tomato-based sauce infused with balsamic vinegar and Italian herbs.
The dish is incredibly satisfying yet light, making it perfect for weeknight meals or meal prepping ahead.
Nutritionally, it’s high in protein (32g per serving) and low in saturated fat (1g), which supports heart health and satiety.
With only 228 calories per serving, it’s an excellent option for those seeking balanced, nourishing meals.
The inclusion of mushrooms, bell peppers, and garlic adds a boost of fiber and immune-supporting nutrients.

Plus, the flexibility of serving it over whole grains, vegetable noodles, or polenta makes it suitable for various dietary needs.
Whether you’re feeding a family or stocking your freezer, this dish is easy, flavorful, and endlessly adaptable—a true everyday hero in the kitchen.
Must-Have Tools for Perfect Results
Crockpot 6-Quart Programmable Slow Cooker
This appliance is the heart of the recipe, gently simmering the chicken and vegetables into a rich, cohesive dish. A programmable slow cooker allows for precise timing and auto-warming, making it perfect for hands-free cooking and busy schedules.
Lodge 12-Inch Cast Iron Skillet
Ideal for searing the chicken to develop a flavorful crust before slow cooking. Cast iron retains heat evenly and adds a restaurant-quality finish to meats. Beyond this recipe, it’s a kitchen workhorse for everything from steaks to cornbread.
OXO Good Grips Garlic Press
Efficiently minces fresh garlic, ensuring its bold flavor is fully incorporated into the sauce. It’s a time-saving tool that enhances countless recipes where garlic is key.
Chef’s Knife (WÜSTHOF Classic 8-Inch)
Essential for prepping ingredients like onions, peppers, and mushrooms with precision. A sharp, balanced knife speeds up prep and improves safety—every home cook’s must-have tool.
Instant-Read Meat Thermometer (ThermoPro TP03)
Ensures the chicken reaches the perfect internal temperature of 165°F. Great for all meats, this tool guarantees doneness without overcooking.

Slow Cooker Chicken Cacciatore Stew
Equipment
- 1 Slow Cooker (6-quart or larger)
- 1 Large Skillet (for browning)
- 1 Sharp chef’s knife
- 1 Cutting board
- 1 Garlic Press
- 1 Meat Thermometer
- 1 Measuring Spoons & Cups
- 1 Spatula or Wooden Spoon
- Tongs (for turning the chicken)
Ingredients
Main Ingredients
- 1 tablespoon + 2 teaspoons extra-virgin olive oil divided
- 2 pounds boneless skinless chicken breasts or thighs
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 medium yellow onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon + ½ teaspoon balsamic vinegar divided
- 1 28-ounce can crushed tomatoes
- 1 medium green bell pepper diced
- 8 ounces baby bella cremini mushrooms, sliced
- 2 teaspoons Italian seasoning blend
For Serving (Choose Your Base)
- Whole wheat pasta brown rice, polenta, spiralized zucchini, or spaghetti squash (cooked and shredded)
Optional Garnishes
- Fresh chopped parsley
- Freshly grated Parmesan cheese
Instructions
- Sear the Chicken for Flavor: Begin by lightly coating your slow cooker insert with nonstick spray. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season both sides of the chicken with salt and pepper. Once the oil is hot and shimmering, place the chicken in the skillet in a single layer. Let it sear undisturbed for 3–4 minutes until golden brown, then flip and cook the other side for about 2 minutes. Transfer the browned chicken to the bottom of your slow cooker.
- Sauté Aromatics for Depth: Lower the skillet heat to medium. Carefully wipe out any excess residue with a paper towel, then add the remaining 2 teaspoons of olive oil. When heated, add the chopped onion and cook for about 3 minutes, until slightly softened. Stir in the minced garlic and 1 tablespoon of balsamic vinegar, cooking for another 60 seconds until fragrant and slightly reduced. Scrape the mixture (including any flavorful bits stuck to the pan) into the slow cooker over the chicken.
- Add Vegetables and Seasoning: Layer the crushed tomatoes, diced bell pepper, sliced mushrooms, and Italian seasoning over the chicken and sautéed aromatics in the slow cooker. Do not stir; keeping the chicken on the bottom allows it to absorb maximum flavor.
- Slow Cook Until Tender: Cover and cook according to the type of chicken used:
- Chicken Breasts: Cook on LOW for 4–5 hours or HIGH for 1½–2½ hours
- Chicken Thighs: Cook on LOW for 5–6 hours or HIGH for 3–4 hours. The chicken is ready when it reaches an internal temperature of 165°F. At that point, transfer it to a plate and either shred, chop, or leave whole based on your preference.
- Thicken Sauce for Better Texture (Optional but Recommended): If you have time, leave the slow cooker uncovered and turn it to HIGH for about 1 hour. This helps the tomato sauce reduce and intensify in flavor. Right before serving, stir in the remaining ½ teaspoon of balsamic vinegar to brighten the sauce. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve and Enjoy: Return the chopped or shredded chicken to the thickened sauce, or serve whole pieces topped with a generous spoonful of sauce. Plate over your base of choice—such as pasta, polenta, or veggie noodles—and finish with a sprinkle of fresh parsley and Parmesan.
Notes
- Make-Ahead Tip: This dish stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
- Chicken Choice: While both breasts and thighs work beautifully, thighs are slightly more forgiving and stay juicier, especially if cooking on high.
- Vegetable Swaps: Feel free to add extra veggies like zucchini, spinach, or carrots for more texture and nutrients.
- Serving Ideas: For a low-carb meal, serve over cauliflower rice or spiralized zucchini. For classic comfort, stick with pasta or creamy polenta.
- Flavor Boost: A splash of red wine or a pinch of red pepper flakes can add depth and a touch of heat if desired.
Chef’s Secrets for Deeper Flavor
To elevate the flavor of your slow cooker chicken cacciatore, don’t skip the step of browning the chicken before it goes into the crockpot.
This quick sear creates a golden crust that adds a subtle richness to the final dish.
Similarly, sautéing the onions and garlic before slow cooking draws out their sweetness and brings a new level of depth to the sauce.
Using a splash of balsamic vinegar not only balances the acidity of the tomatoes but adds a gentle tang that mimics the complexity of wine without overpowering the dish.
For an even more robust sauce, let it cook uncovered for the final hour—this reduces excess liquid and concentrates the flavors.
Whether you prefer chicken breasts or thighs, always check for doneness with a meat thermometer to ensure tender, juicy results every time.
Tasty Ways to Serve This Dish
This chicken cacciatore is incredibly versatile when it comes to serving.
For a classic Italian-style meal, spoon it generously over whole wheat spaghetti or penne and top with freshly grated Parmesan and chopped parsley.
If you’re looking for a gluten-free or low-carb option, pair it with spiralized zucchini (zoodles), cauliflower rice, or roasted spaghetti squash.
It also works beautifully over creamy polenta for a comforting, rustic vibe. For meal prep or packed lunches, serve it with a side of brown rice or quinoa in airtight containers.
No matter how you plate it, always finish with an extra drizzle of sauce to keep each bite rich and satisfying.
Best Practices for Storing Leftovers
Slow cooker chicken cacciatore keeps exceptionally well, making it a perfect candidate for meal prep.
Once cooled, transfer any leftovers to airtight containers. Store in the refrigerator for up to 4 days.
To freeze, portion the chicken and sauce into freezer-safe containers or bags, label with the date, and freeze for up to 3 months.
When you’re ready to enjoy it again, thaw in the refrigerator overnight, then reheat gently in a skillet over medium heat or in the microwave until hot.
If the sauce has thickened too much after chilling, just add a splash of water or broth to loosen it back up.
Frequently Asked Questions and Answers
1. Can I make this with bone-in chicken?
Yes, bone-in chicken thighs or drumsticks can be used, but cooking time may increase slightly. Be sure to cook until the internal temperature reaches 165°F and the meat easily pulls away from the bone.
2. Is it okay to skip browning the chicken?
Technically, yes—but browning adds a deeper, more complex flavor and helps seal in juices. If you’re pressed for time, you can skip it, but the extra 5 minutes is worth it.
3. What can I use instead of mushrooms?
If mushrooms aren’t your thing, you can swap them for zucchini, eggplant, or even carrots. Keep the size of your veggie cuts consistent so they cook evenly.
4. Can I add wine to the sauce?
While this recipe skips wine for convenience, you can definitely deglaze the skillet with a splash of dry white or red wine before adding the onions. It adds another layer of richness.
5. Is this recipe suitable for meal prep?
Absolutely. It stores well, reheats beautifully, and tastes even better the next day. Portion it into containers with your side of choice for easy grab-and-go meals all week.
This recipe is inspired by wellplated and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.