This Slow Cooker Chicken Cacciatore has been on my list for a long time. I love a rich saucy dish and this one hits the mark! The chicken becomes beautifully tender and the sauce develops so much flavour as it cooks. Serve it with crusty bread or mashed potato and you will not have any leftovers.
I wanted to include this on my slow cooker site because I think people sometimes underestimate what a slow cooker can do. This is exactly the sort of recipe slow cookers do best.
What Is Chicken Cacciatore?
If you have never had Chicken Cacciatore before, think of it as an Italian inspired dish. Chicken cooked in a rich tomato and herb sauce with plenty of flavour from garlic, vegetables and a splash of wine.
There are lots of different versions out there, but they all have the same idea at heart. This slow cooker version is not traditional, but it has everything I enjoy about this classic.
Why This Recipe Works
This is definitely a recipe for chicken thighs. The longer cooking time gives the sauce its flavour and thighs cope with that beautifully. Breast meat tends to dry out before everything else is ready, so I would not swap them here.
By the end of cooking the sauce has had time to mellow and develop. It tastes completely different and so much better than when everything first goes into the slow cooker. That is the whole reason for the longer cook in this recipe. It is not just about getting the chicken done.
I’ve made enough slow cooker recipes over the years to know when a shortcut works and when it doesn’t. For this recipe, the extra pan work is worth it. Browning the chicken and cooking the tomato paste first gives the sauce a depth of flavour you simply won’t get by throwing everything into the slow cooker raw.
One thing I will warn you about. This smells incredible long before it is ready. You will be tempted to end the cooking time early. Please don’t!
What You Need to Make This Recipe
Here is what goes into this dish and some notes on the ingredients:
Chicken thighs Boneless, skinless thighs. They hold up over the longer cook and absorb the sauce as they go. Thighs vary quite a bit in size so I usually start checking around the five hour mark on LOW. The chicken should be tender enough to pull apart with a fork but still holding its shape.
Red wine If there is an open bottle of red in the house I always add it. It gives the sauce a little extra something that stock alone does not. If not, I use more stock and nobody complains. A Pinot Noir or Merlot works well but honestly whatever you have open is fine.
Anchovy paste Anchovy paste is one of those ingredients that sounds a bit odd if you have never cooked with it before. I do not normally keep it in the pantry myself so do not feel like you need to rush out and buy some. If you happen to have it, add it. It dissolves completely and adds a quiet savoury background without tasting of fish at all. If not, leave it out.
Olives You either love them or you do not. If you do, they add a lovely contrast to the tomato sauce. Kalamata are my preference here. Leave them out entirely if they are not your thing and it will still be a great dish.
Brown sugar A small optional addition if the sauce tastes a little too savoury at the end. I always taste before serving and this is there if the balance needs adjusting.
Balsamic vinegar Just one teaspoon stirred through at the very end. I have found it lifts the whole sauce and balances everything out. Worth adding if you have it.
Mushrooms They release quite a bit of liquid as they cook. If the sauce looks thin towards the end, do not panic. The cornflour slurry at the end brings it together nicely.
How to Make Slow Cooker Chicken Cacciatore, Step by Step
Step 1 — Brown the Chicken
Heat the oil in a large frying pan over medium-high heat. Season the chicken with salt and pepper and brown on both sides until lightly golden. You are not cooking it through at this point, just getting some colour on the outside. If the pan is crowded, do this in batches. Too much chicken at once will steam rather than colour. Transfer to the slow cooker.
Step 2 — Build the Sauce Base
In the same pan, reduce the heat and add the onion. Cook until softened, then add the garlic and anchovy paste if using and cook for 30 to 60 seconds. Stir in the tomato paste and cook for 2 minutes until it darkens slightly. Add the red wine if using and cook for 1 to 2 minutes. Pour in the chicken stock and bring to a gentle simmer, scraping up any browned bits from the pan. Remove from the heat.
Step 3 — Into the Slow Cooker
Add the capsicum (bell pepper) and mushrooms to the slow cooker. Pour over the onion mixture, then add the crushed tomatoes, Worcestershire sauce, oregano, thyme, rosemary and brown sugar if using. Stir gently to combine. Cover and cook on LOW for 5 to 6 hours until the chicken is tender. If using olives, stir them through in the final 30 minutes.
Step 4 — Thicken and Finish
Mix the cornflour (cornstarch) with the cold water until smooth and stir into the slow cooker. Cover and cook for a further 10 to 15 minutes until the sauce thickens. Stir through the butter, parsley and balsamic vinegar. Taste and adjust seasoning.
Step 5 — Serve
At our place this is always mashed potato because nobody wants to leave any of the sauce behind. Crusty bread, pasta or soft polenta all work well too.
Chicken Cacciatore, Common Questions
Can I use chicken breast instead of thighs?
I would not for this one. The longer cook that gives the sauce its flavour will dry out breast meat before it is done. Thighs are what you need.
Do I have to use wine?
Not at all. Replace it with the same amount of chicken stock. The sauce will still be delicious. I make it both ways depending on what I have on hand.
My sauce looks thin. What do I do?
Mushrooms release a lot of liquid as they cook and the sauce can look thinner than you expect mid-cook. The cornflour slurry at the end brings it together. Give it the full 10 to 15 minutes after adding it before deciding it needs more help. If you want to know more about thickening slow cooker sauces, I have a full guide on my site that covers all the options.
Can I make this without mushrooms?
Yes. Leave them out if they’re not your thing. Quite often I leave mine in large pieces so anyone who doesn’t like mushrooms can simply pick them out, while the sauce still benefits from the flavour they add as they cook. The dish will still be good without them, though.
Can I taste the anchovy paste?
No. It dissolves completely and adds a savoury background with no fish flavour. That said, I made this without it and it is still a flavourful dish. Add it if you have it, skip it if you do not.
When do the olives go in?
I have found adding them in the last 30 minutes gives the best result. Leave them out entirely if they are not your thing.
Can I make this ahead?
Yes and it tastes even better the next day. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened up.
Can I freeze this?
Yes. Cool completely and freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Storing and Reheating
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave until piping hot, adding a splash of water if needed. Freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.
More Slow Cooker Dinners I Think You’ll Love!
- Slow Cooker Beef and Broccoli
- Slow Cooker Butter Chicken
- Slow Cooker Red Thai Chicken Curry
- Slow Cooker Honey Mustard Chicken
Onto the Recipe for This Slow Cooker Chicken Cacciatore
Slow Cooker Chicken Cacciatore
Tender chicken thighs slow cooked in a rich tomato sauce with garlic, herbs, vegetables and a splash of red wine. This easy Slow Cooker Chicken Cacciatore is hearty, comforting and perfect served over mashed potato, pasta or crusty bread.
Ingredients
- 1 kg (2.2 lb) boneless skinless chicken thighs (about 800 g / 1.75 lb once trimmed)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon oil
- 1 medium onion, finely diced (about 1 cup)
- 1 red capsicum (bell pepper), sliced (about 1 cup)
- 1 green capsicum (bell pepper), sliced (about 1 cup)
- 200 g (7 oz) mushrooms, halved (or quartered if large) (about 3 cups)
- 3 cloves garlic, crushed
- 3 tablespoons tomato paste
- 1 x 400 g (14 oz) can crushed tomatoes
- ¼ cup (60 ml / 2 fl oz) red wine (optional, replace with additional chicken stock if preferred)
- ¼ cup (60 ml / 2 fl oz) chicken stock
- 2 teaspoons Worcestershire sauce
- 1 teaspoon anchovy paste (optional)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary, crushed
- ½ teaspoon brown sugar (optional)
- ½ cup (75 g / 2.6 oz) olives (Kalamata, green or black), optional
To finish
- 1 tablespoon cornflour (cornstarch)
- 2 tablespoons cold water
- 1 tablespoon (15 g / ½ oz) butter
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon balsamic vinegar
Instructions
- Heat a large frying pan over medium-high heat. Add the oil. Season the chicken with salt and pepper, then brown on both sides until lightly golden. Transfer to the slow cooker.
- In the same pan, reduce the heat slightly. Add the onion and cook until softened. Add the garlic and anchovy (if using) and cook for 30-60 seconds until fragrant.
- Stir in the tomato paste and cook for 2 minutes until slightly darkened.
- Add the red wine (or additional chicken stock) and cook for 1-2 minutes until slightly reduced. Add the remaining chicken stock and bring to a gentle simmer, scraping up any browned bits from the pan, then remove from the heat
- Add the capsicum and mushrooms to the slow cooker. Pour over the onion mixture, then add the crushed tomatoes, Worcestershire sauce, oregano, thyme, rosemary and sugar. Gently stir to combine.
- Cover and cook on LOW for 5-6 hours, until the chicken is tender but still holding its shape.
- If using olives, stir them through in the final 30 minutes of cooking.
- In a small bowl, mix the cornflour with the cold water until smooth. Stir into the slow cooker, cover, and cook for a further 10-15 minutes until the sauce thickens.
- Stir through the butter, parsley and balsamic vinegar. Taste and adjust seasoning if needed.
- Serve with crusty bread to mop up the sauce, or with pasta, creamy mashed potatoes or soft polenta.
- Store in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. Reheat gently on the stovetop or in the microwave until piping hot, adding a splash of water if needed to loosen the sauce.
Notes
- Brown the chicken in batches if the pan is crowded. Too much at once and it will steam rather than colour.
- Do not cook it through at the browning stage. The slow cooker finishes the job.
- If using olives, add them in the last 30 minutes only. Adding them at the start makes them too soft.
- The sauce may look thin during cooking. The cornflour slurry at the end brings it together. Add it and give it the full 10 to 15 minutes before deciding it needs more help.
- Start checking the chicken at the 5 hour mark on LOW. It should be tender enough to pull apart with a fork but still holding its shape.
- The balsamic vinegar and butter at the end are small additions but make a noticeable difference to the finished sauce. Do not skip them.
- Taste before serving and adjust seasoning. A small pinch of brown sugar will balance the sauce if it tastes too savoury.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 489Total Fat: 24gSaturated Fat: 7gUnsaturated Fat: 17gCholesterol: 248mgSodium: 1157mgCarbohydrates: 17gFiber: 4gSugar: 6gProtein: 52g
This nutrition calculation for Just Slow Cooker Recipes has been automated, please use your discretion with the calculation and use your own if unsure.
This one was well worth the wait. I hope it becomes a regular at your place. Let me know in the comments what you served it with.
Anna xox
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