Prep 20 mins
Cook 4 hrs
Add’l 15 mins
Total 4 hrs 35 mins
This juicy slow cooker chicken cacciatore is cooked in an herbed tomato sauce packed with veggies, seasoning, and olives for a bit of saltiness. You won’t believe how easy it is thanks to the crockpot!
Easy Crockpot Chicken Cacciatore
Set in the morning, this crockpot chicken cacciatore is an easy weeknight recipe that’ll save you from bland meals without having to spend a whole lot of time in the kitchen. In fact, it’s practically a “chop and cook” recipe.
Made in the crockpot, this tomatoey chicken with sliced olives and tender potatoes will become a new favorite— especially when the crockpot does most of the work for you. Served with simple steamed rice, this crockpot chicken cacciatore will redefine how you feel about cooking throughout the week.
Despite looking complex, this recipe is actually quite simple. Filled with portobello mushrooms and carrots, it’s only a matter of time before you start adding your own veggies to this cacciatore. After all, the secret to nailing this recipe despite any changes is in the Tips section.
What Is Chicken Cacciatore?
Chicken cacciatore is a popular Italian dish, with “cacciatore” meaning “hunter.” This refers to the rustic nature of the casserole dish usually made with braised chicken or rabbit. It’s cooked in an herbed tomato-based sauce that may have a splash of red wine, veggies like mushrooms or red bell peppers, and olives.
What You’ll Need
Crockpot chicken cacciatore is all about building up a flavorful sauce with veggies and herbs. Check the recipe card at the bottom of the post for full ingredient amounts.
- Garlic powder
- Onion powder
- Olive oil
- Boneless chicken thighs – You can use skin-on or skinless ones.
- Canned fire-roasted tomatoes
- Beef broth – Veggie broth works too.
- Herbs de Provence – Italian seasoning is a good substitute.
- Baby red potatoes – Regular baby potatoes are okay too.
- Onion – White or yellow onions will work.
- Yellow pepper – Any color bell pepper will do.
- Baby portobello mushrooms – You can also use large portobellos and slice them into smaller pieces.
- Black olives – Make sure they’re pitted.
- Salt and pepper
- Fresh parsley
Variations & Substitutions
More veggies, rabbit meat, and capers are all you need to give this crockpot chicken cacciatore new life.
- Add more veggies. Adding broccoli, spinach, or zucchini to the crockpot before letting everything cook will add more flavor to your dish.
- Use rabbit. Substituting the chicken for rabbit legs will give you a traditional variation of this dish.
- Add capers. Add 2-3 tablespoons of drained capers to the crockpot for a bit of extra saltiness.
How to Make Slow Cooker Chicken Cacciatore
The crockpot does most of the work for you, so what are you waiting for to get started?
- Make the seasoning. In a small bowl, whisk to combine the paprika, garlic powder, onion powder, kosher salt, and black pepper. Sprinkle seasoning mixture over both sides of the chicken thighs.
- Sear the chicken. Over medium heat, heat olive oil in a heavy-bottomed pan. Add the chicken thighs and sear for 2 to 3 minutes per side, until browned. Remove from heat and set aside.
- Add the tomatoes. Lightly coat the inside of a 6 or 7-quart slow cooker with cooking spray. Add the crushed tomatoes, beef broth, and Herbs de Provence to the bottom of the crock pot. Stir together to combine.
- Add the veggies. Place potatoes, onions, carrots, and yellow pepper on top of the liquid and stir together. Next, place seared chicken thighs into the crockpot and gently stir all ingredients together. Place the lid on the slow cooker.
- Cook it. Cook on low for 8 hours or high for 4 hours. In the last 30-45 minutes of cooking, add mushrooms and olives to the mixture and gently combine. Recover and continue cooking.
- Serve. Once cooking is over, uncover and turn off the slow cooker. Allow it to stand for 15 minutes before serving. Adjust seasoning with any additional salt and/or pepper before serving. Top with fresh chopped parsley and enjoy!
Tips for Success
Try these tips for the best crockpot chicken cacciatore ever:
- Use Yukon Gold potatoes. Don’t worry if you can’t get a hold of baby potatoes. Regular potatoes are fine as long as you cut them into smaller pieces.
- Use chicken breasts. If you aren’t a chicken thigh fan, you can also use chicken breasts! It doesn’t matter if you use bone-in, boneless, skin-on, or skinless chicken breasts. Use whatever you have on hand!
What to Serve With This Easy Chicken Cacciatore
This crockpot chicken cacciatore is a great main dish and side all in one! With all the added vegetables, you really don’t need much else. However, I always like to serve cacciatore with steamed white rice, but it’s also delicious with some buttery noodles or some noodles tossed in the Best Alfredo Sauce. You could also skip the added potatoes in the crockpot and instead serve your cacciatore over these creamy Garlic Mashed Potatoes.
If you are looking to make a more complete meal, a bright and fresh Italian Salad or Greek Salad would both be great. Some soft rolls or these Homemade Crescent Rolls would also be delicious. While not traditional, my favorite easy Beer Bread (just 5 ingredients!) would also be a great side!
How to Store & Reheat Leftovers
Once fully cooled, refrigerate this crockpot chicken cacciatore in an airtight container for up to 4 days. Reheat it in the microwave for 1-2 minutes or until warm. You can also heat it in a pan over medium heat for 5-8 minutes.
Can I Freeze This?
Yes! Place it in freezer-friendly bags or containers once fully cooled and freeze it for up to 3 months. I recommend freezing this chicken cacciatore in serving size-portions, this way you only need to thaw what you’re actually going to eat.
Transfer the chicken to the fridge the night before to let it thaw and then reheat it as usual. Don’t leave it out at room temperature before reheating it for more than 15 minutes to reduce the risk of food poisoning.
More Easy Chicken Recipes
4 hours 35 minutes
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 pounds boneless chicken thighs
- 1 (28 oz) can crushed fire roasted tomatoes
- 3/4 cup beef broth
- 1 tablespoon herbs de provence
- 1 pound baby red potatoes, quartered
- 1 medium onion, chopped
- 2 large carrots, peeled and sliced
- 1 yellow pepper, chopped
- 8 oz sliced baby portobello mushrooms
- 1/2 cup black olives, chopped
- Salt and pepper, to taste
- Fresh parsley, chopped, for topping
- In a small bowl, whisk to combine the paprika, garlic powder, onion powder, kosher salt, and black pepper. Sprinkle seasoning mixture over both sides of the chicken thighs.
- Over medium heat, heat olive oil in a heavy bottomed pan. Add the chicken thighs and sear for 2 to 3 minutes per side, until browned. (You are not cooking the chicken completely, just searing the outside.) Remove from heat and set aside.
- Lightly coat the inside of a 6 or 7 quart slow cooker with cooking spray. Add the crushed tomatoes, beef broth, and Herbs de Provence to the bottom of the crock pot. Stir together to combine.
- Place potatoes, onions, carrots, and yellow pepper on top of liquid and stir together. Next, place seared chicken thighs into crockpot and gently stir all ingredients together. Place lid on slow cooker.
- Cook on low for 8 hours or high of 4 hours. In the last 30-45 minutes of cooking, add mushrooms and olives to mixture and gently combine. Recover and continue cooking.
- Once cooking is over, uncover and turn off slow cooker. Allow to stand for 15 minutes before serving. Adjust seasoning with any additional salt and/or pepper before serving. Top with fresh chopped parsley and enjoy!
Storage: Once fully cooled, refrigerate this crockpot chicken cacciatore in an airtight container for up to 4 days. Reheat it in the microwave for 1-2 minutes or until warm. You can also heat it in a pan over medium heat for 5-8 minutes.
Amount Per Serving:
Calories: 617Total Fat: 27gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 277mgSodium: 1015mgCarbohydrates: 36gFiber: 7gSugar: 6gProtein: 62g
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