Slow Cooker Chicken Cacciatore

Ingredients & Substitutions

Here I explain the best ingredients for my slow cooker chicken cacciatore recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Chicken Breasts – I usually make this using whole boneless, skinless chicken breasts, but boneless, skinless thighs also work and are more forgiving (or if you just prefer dark meat). If your chicken is frozen, thaw it in the fridge before starting.
• Diced Tomatoes – I prefer these for a chunky sauce, and drain them well to prevent them from watering everything down. You can also use the same size can of whole peeled diced tomatoes (drain and chop them), petite diced tomatoes, crushed tomatoes, or even marinara. The texture of your sauce will vary depending on what you use.
• Red Bell Pepper – Adds a little sweetness and is a classic flavor in Crock Pot chicken cacciatore. You can use yellow, orange, or green peppers too, but I prefer red just for the look of a brighter red sauce. I liked green ones the least in my testing because they were less sweet than other colors.
• Onion – Any color you’ve got is fine. I usually choose yellow or white for this dish. You can also use frozen peppers and onions as a shortcut.
• Fresh Rosemary & Thyme – These give the sauce its earthy, herby flavor. Strip off the woody stems and chop the rosemary leaves finely, so you don’t get tough little needles in your sauce. If you want to use dried herbs, use 1 teaspoon each of dried rosemary and dried thyme in place of the fresh ones.
• Garlic – I prefer fresh for this sauce, but 1 teaspoon of jarred minced garlic or 1/4 teaspoon of garlic powder works in a pinch.
• Oil – Not pictured below, because you only need this for the more flavorful method, to sear the chicken and saute the veggies. Olive oil or avocado oil works well.
• Bay Leaf – Adds another layer of savory herb flavor as the sauce cooks. Make sure to remove it before serving.
• Sea Salt & Black Pepper – The pepper doesn’t add a lot of heat here, so if you want it spicy, I recommend adding a pinch of crushed red pepper flakes to the sauce.

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How To Make Chicken Cacciatore In The Crock Pot

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Season the chicken. Sprinkle the chicken breasts on both sides with salt and pepper.
2. Sear the chicken. Heat the oil in a large skillet over medium-high heat. Brown the chicken on both sides. The centers should still be uncooked at this point, but you want that nice golden color on the outside.
3. Saute the veggies. Add more oil to the same pan, along with the onions and peppers. Saute until the onions are translucent and browned, then add the garlic and saute until fragrant. I look for doneness in the onions rather than the peppers, because they’re the ones that need the browning to develop a sweet, almost caramelized flavor (but I don’t wait for them to actually caramelize).

4. Add the sauce. Place the chicken into your slow cooker (I have this one and like the precise time settings). Add the diced tomatoes, rosemary, and thyme to the pan with the vegetables. Stir together, then pour evenly over chicken. Place a bay leaf in the center.
5. Slow cook until tender and juicy. Cover and cook the chicken cacciatore in the slow cooker (see the recipe card below for time options on Low or High).
6. Finish and serve. Remove the bay leaf and spoon the sauce over the chicken. If you want to thicken the sauce first, lift out the chicken and use one of my options below.

How To Thicken The Sauce

This slow cooker chicken cacciatore naturally makes a runny, chunky sauce that you can scoop and drizzle over the chicken. I like it this way, but if you want it thicker, remove the chicken first, then try one of these options:

• Reduce it in the slow cooker. Cook the sauce uncovered on High for 30-60 minutes, until it reaches the consistency you prefer.
• Simmer it on the stove. Use a wide saucepan and simmer uncovered for 10-20 minutes. This is my preferred method if I want to thicken it! The timing can vary depending on your pan and stove, so watch for the consistency you like.
• Add tomato paste. Stir in 1-2 tablespoons if you want more tomato flavor and body without reducing as much liquid. This doesn’t make the sauce quite as thick, but also has the bonus of adding extra richness and sweetness.

Oh, and one more tip: Do not add broth, water, or the liquid from the canned tomatoes! It can look like there isn’t enough liquid at first, but the chicken and veggies release their own juices as they cook. I tried broth once, as well as undrained tomatoes another time, and both times the sauce turned out too runny.

Serving Ideas

I photographed this slow cooker chicken cacciatore with a simple side salad (at the top of this post), but usually prefer something to catch all that sauce:

• Noodles & Rice – Spoon the chicken and sauce over cooked pasta or rice. For something lighter, try my zucchini noodles, roasted spaghetti squash, or cauliflower rice.
• Potatoes & Mash – Mashed sweet potatoes make a cozy base, while roasted potatoes give you crisp edges on the side. I also like mashed cauliflower for a lighter, buttery option.
• Green Veggies – To contrast the soft, juicy Crock Pot chicken cacciatore, I recommend something bright with a little bite, like sauteed broccoli, roasted fennel, or air fryer green beans.

More Crock Pot Chicken Recipes

For another dinner that mostly cooks itself, try one of these. I’ve included creamy, spicy, and even whole-chicken options:

Buffalo Chicken Soup

Ranch Chicken Recipe

Crock Pot Creamy Chicken

Crock Pot Whole Chicken