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Crockpot Chicken Cacciatore Recipe

Crockpot Chicken Cacciatore Recipe

Emily
Tender chicken thighs slow-cooked in a rich tomato sauce with colorful vegetables, herbs, and olives. This easy Italian-inspired dinner requires minimal prep and delivers maximum flavor.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 425 kcal

Equipment

  • 6-7 quart slow cooker
  • Large skillet
  • Cutting Board
  • Chef’s Knife

Ingredients
  

  • 2 pounds boneless skinless chicken thighs trimmed of excess fat
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 28 oz fire-roasted crushed tomatoes 1 can
  • 3/4 cup beef or chicken broth
  • 1 tablespoon herbs de Provence or Italian seasoning
  • 1 pound baby red potatoes quartered
  • 1 large yellow onion chopped
  • 3 large carrots peeled and sliced into rounds
  • 1 yellow bell pepper chopped into 1-inch pieces
  • 8 oz baby portobello mushrooms sliced
  • 1/2 cup black olives pitted and sliced
  • fresh parsley chopped for garnish

Instructions
 

  • In a small bowl, combine paprika, garlic powder, onion powder, salt, and pepper. Pat chicken thighs dry and season both sides with the spice mixture.
  • Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs for 2-3 minutes per side until golden brown. Remove from heat and set aside.
  • Lightly coat the inside of a 6-7 quart slow cooker with cooking spray. Add crushed tomatoes, broth, and herbs de Provence to the bottom. Stir to combine.
  • Add potatoes, onion, carrots, and bell pepper on top of the tomato mixture. Stir gently to distribute vegetables evenly.
  • Place seared chicken thighs into the slow cooker, nestling them among the vegetables. Pour any accumulated juices from the plate over the top.
  • Cover and cook on LOW for 8 hours or HIGH for 4 hours. The chicken should reach an internal temperature of 165°F.
  • In the last 30-45 minutes of cooking, add sliced mushrooms and black olives. Gently stir to combine, recover, and continue cooking.
  • Once cooking is complete, turn off the slow cooker and let stand for 15 minutes before serving. Taste and adjust seasoning with additional salt and pepper if needed.
  • Serve hot, garnished with fresh chopped parsley. Enjoy over rice, pasta, or with crusty bread to soak up the delicious sauce.

Notes

  • For thicker sauce, remove lid and cook on HIGH for final 20-30 minutes to allow liquid to reduce.
  • Chicken breasts can substitute for thighs; reduce cooking time by 1-2 hours on LOW.
  • Add 1/4 cup dry red wine with the broth for authentic Italian flavor.
  • Vegetables can be customized based on preference or seasonal availability.
  • Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months.
Keyword Crockpot Chicken Cacciatore Recipe