Crockpot Chicken Cacciatore
A cozy and flavorful slow-cooked chicken cacciatore with braised chicken thighs, peppers, and tomatoes, perfect for a family dinner.
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.
Notes
For a richer sauce, add a splash (1/4 cup) of red wine when combining ingredients. Mushrooms, olives, or capers are easy add-ins for an earthier or briny profile. Store leftovers in an airtight container; keeps 3–4 days in the fridge.