I’ve made this Crockpot Chicken Cacciatore a dozen times when I need a hands-off, cozy dinner that still tastes like I spent hours stirring the sauce. Tender braised chicken thighs simmer with sweet peppers, onions, garlic and tomato until everything melts together into a rustic, comforting weeknight classic.
Why you’ll love this dish
This version of Chicken Cacciatore is a slow-cooker dream: low effort, big flavor, and forgiving if you’re juggling kids, work, or errands. Using bone-in, skin-on thighs keeps the meat juicy and the sauce rich; browning first adds color and an extra layer of flavor without adding hands-on time later. Make it for a rainy night, a casual family dinner, or a simple meal you can reheat all week.
“This slow-cooker cacciatore turned my go-to busy-week dinner into something guests asked for seconds of — deep tomato flavor, fork-tender chicken, and zero fuss.”
If you’re exploring more crockpot chicken dinners, this recipe pairs well in style with other slow-cooked favorites like pulled BBQ chicken for variety across the week.
How this recipe comes together
Quick overview: brown the thighs, sauté the aromatics, then dump everything into the crockpot and slow-cook until the chicken is fall-off-the-bone tender. The tomato paste deepens the sauce while the diced tomatoes keep it bright and chunky. Expected timeline: 10–15 minutes active prep, then 3–8 hours in the crockpot depending on heat setting.
What you’ll do, in three sentences:
- Sear the chicken to develop flavor and color.
- Soften peppers, onions, and garlic to release sweetness.
- Combine with tomatoes, broth and herbs in the slow cooker and cook low-and-slow until tender.
If you want a leaner cut, you can swap thighs for breasts — see more tips about that in the ingredients section and the FAQ. For alternative slow-cooker chicken techniques, check out this collection of crockpot chicken breast recipes.
Key Ingredients
- 4 chicken thighs (bone-in, skin-on recommended for flavor; skin can be removed after cooking if preferred)
- 2 bell peppers, sliced (use a mix of colors for sweetness and visual appeal)
- 1 onion, chopped (yellow or sweet onion both work)
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 can (6 oz) tomato paste (adds body and concentrated tomato flavor)
- 1 cup chicken broth (low-sodium if you want to control salt)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil (for browning and sautéing)
Notes and substitutions:
- Chicken breasts: replace thighs with boneless skinless breasts, but shorten cook time and watch for dryness — see variations below or check this guide to juicy crockpot breasts for handling breasts in slow cookers.
- For a richer sauce, add a splash (1/4 cup) of red wine when combining ingredients.
- Mushrooms, olives, or capers are easy add-ins if you want an earthier or briny profile.
Directions to follow
- Pat chicken thighs dry and season both sides with salt and pepper. Heat 1–2 tablespoons olive oil in a skillet over medium heat.
- Sear thighs skin-side down until golden (about 4–5 minutes per side). Remove and set aside.
- In the same pan, add the chopped onion and sliced bell peppers. Sauté until softened, about 4–6 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
- In the crockpot, stir together the sautéed vegetables, diced tomatoes (with juices), tomato paste, chicken broth, oregano, basil, and a pinch of salt and pepper. Mix until the paste is incorporated.
- Nestle the browned chicken thighs on top of the tomato mixture. Do not fully submerge — that keeps the skin and meat texture better.
- Cover and cook: low for 6–8 hours or high for 3–4 hours. Chicken is done when it reaches an internal temperature of 165°F (74°C) and is tender. For fork-tender thighs, the longer end of the low setting is ideal.
- Taste and adjust seasoning. Serve warm, garnished with chopped fresh parsley or basil if desired.
Best ways to enjoy it
Serve the cacciatore over:
- Polenta or creamy mashed potatoes to soak up the sauce.
- Al dente pasta (pappardelle or spaghetti) tossed with the sauce and shredded chicken.
- Rice, or alongside crusty bread for mopping up the tomatoes.
For a lighter plate, spoon over cauliflower rice or serve with a side salad. A simple lemony sautéed green (like spinach or broccolini) brightens the meal and balances the tomato richness.
How to store & freeze
- Refrigerate: Cool to room temperature (no more than 2 hours at room temp), then store in an airtight container. Keeps 3–4 days in the fridge.
- Reheat: Gently rewarm on the stovetop over medium-low until steaming, or microwave in 1-minute bursts, stirring between intervals. Always reheat until the internal temperature reaches 165°F (74°C).
- Freeze: Portion into freezer-safe containers or bags. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Safety tip: If you plan to freeze, remove the skin from thighs first to save space and reduce fat separation after thawing.
Pro chef tips
- Don’t skip browning: it’s a small step that adds caramelized flavor and color to the final dish.
- Tomato paste technique: bloom tomato paste in the hot pan for 1–2 minutes with a splash of broth before adding to the crockpot to deepen flavor.
- Timing: If you’re short on time, use the high setting but check after 3 hours — overcooking can dry out lean cuts. For the most forgiving result, cook low for the full 6–8 hours.
- Texture tweaks: If the sauce is too thin at the end, remove the lid and cook on high for 20–30 minutes to reduce. If too thick, stir in up to 1/2 cup more chicken broth.
- Want even more depth? Add a bay leaf with the herbs and remove before serving.
For extra pointers on getting tender slow-cooker chicken every time, you may find this resource helpful: tips for tender crockpot chicken.
Creative twists
- Mushroom & wine cacciatore: Add 8 oz sliced mushrooms and 1/4 cup red wine with the tomatoes for earthier flavor.
- Mediterranean version: Stir in a handful of pitted kalamata olives and a teaspoon of capers near the end.
- Spicy kick: Add crushed red pepper flakes (1/4–1/2 tsp) while sautéing veggies.
- Vegetarian swap: Replace chicken with firm tofu or eggplant and reduce cooking time; treat as more of a ragù.
- Make it Italian-American: Finish with a splash of heavy cream and a handful of grated Parmesan for a creamy twist.
Common questions
Q: Can I use boneless skinless chicken breasts?
A: Yes. Reduce the high setting to 2–3 hours and check earlier to avoid drying out. Breasts are leaner and cook faster than bone-in thighs.
Q: Do I need to brown the chicken first?
A: Browning isn’t strictly necessary, but it significantly improves flavor and color. If you skip it, increase seasonings slightly and consider adding a teaspoon of smoked paprika to mimic depth.
Q: How do I thicken the sauce?
A: Remove the lid and cook on high for 20–30 minutes to reduce. Alternatively, whisk 1 tablespoon cornstarch into 2 tablespoons cold water and stir in, then cook 10–15 minutes until thickened.
Q: Is it safe to leave the slow cooker on while I’m at work?
A: Yes — slow cookers are designed for unattended use. Follow manufacturer instructions, and ensure the crockpot is on a stable, heat-resistant surface. If you’ll be gone more than 8–10 hours, avoid leaving perishable food out before cooking.
Conclusion
Crockpot Chicken Cacciatore is a dependable, flavor-forward slow-cooker meal that delivers tender chicken and a saucy, aromatic tomato base with minimal hands-on time. If you want another slow-cooker take on the same classic, see this detailed Slow Cooker Chicken Cacciatore | Easy, Healthy Recipe for variations and tips. For more community-tested options and reader reviews, check out this Chicken Cacciatore in a Slow Cooker Recipe on Allrecipes.
Crockpot Chicken Cacciatore
Ingredients
Main Ingredients
- 4 pieces chicken thighs (bone-in, skin-on recommended) Skin can be removed after cooking if preferred.
- 2 pieces bell peppers, sliced Use a mix of colors for sweetness and visual appeal.
- 1 piece onion, chopped Yellow or sweet onion both work.
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 can (6 oz) tomato paste Adds body and concentrated tomato flavor.
- 1 cup chicken broth Low-sodium if you want to control salt.
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- to taste Salt and pepper
- 1-2 tablespoons olive oil For browning and sautéing.
Instructions
Preparation
- Pat chicken thighs dry and season both sides with salt and pepper.
- Heat 1–2 tablespoons olive oil in a skillet over medium heat.
- Sear thighs skin-side down until golden (about 4–5 minutes per side). Remove and set aside.
- In the same pan, add the chopped onion and sliced bell peppers. Sauté until softened, about 4–6 minutes.
- Add minced garlic and cook 30–60 seconds until fragrant.
Cooking
- In the crockpot, stir together the sautéed vegetables, diced tomatoes (with juices), tomato paste, chicken broth, oregano, basil, and a pinch of salt and pepper. Mix until the paste is incorporated.
- Nestle the browned chicken thighs on top of the tomato mixture. Do not fully submerge — that keeps the skin and meat texture better.
- Cover and cook on low for 6–8 hours or high for 3–4 hours. Check that chicken reaches an internal temperature of 165°F (74°C) and is tender.
- Taste and adjust seasoning. Serve warm, garnished with chopped fresh parsley or basil if desired.
