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Slow Cooker Chicken Cacciatore Recipe

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4.1 from 2 reviews

This Slow Cooker Chicken Cacciatore is a comforting Italian classic featuring tender chicken thighs simmered with tomatoes, mushrooms, and aromatic herbs. The dish is easy to prepare with a flavorful sautéed vegetable base, slow-cooked to perfection, and served over pasta with a sprinkle of Parmesan cheese for a hearty meal.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian

Ingredients

Vegetables and Herbs

  • 1 carrot (peeled and diced)
  • 1 cup diced onion
  • 2 teaspoons minced garlic
  • 8 ounces cremini mushrooms (quartered)
  • 2 tablespoons chopped Italian parsley

Meat and Protein

  • 8 chicken thighs (bone-in, skin removed)

Liquids and Sauces

  • 2 tablespoons extra virgin olive oil
  • ½ cup dry white wine (Sauvignon Blanc, Pinot Grigio or Chardonnay)
  • 28 ounce can San Marzano crushed tomatoes
  • 2 tablespoons tomato paste

Spices and Seasonings

  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon red pepper flakes (or to taste)
  • ¼ teaspoon salt
  • Freshly ground black pepper (to taste)

Serving

  • Shredded Parmesan cheese (for garnish)
  • 8 ounces cooked pasta (for serving)

Instructions

  1. Sauté Vegetables: Add the olive oil to a 12-inch skillet over medium heat. Add the diced carrot, onion, and minced garlic. Sauté for 4 to 5 minutes until the carrot and onion have softened slightly.
  2. Toast Spices and Deglaze: Stir in the tomato paste, dried oregano, basil, red pepper flakes, salt, and freshly ground black pepper. Cook for 1 to 2 minutes to toast the spices and develop flavors. Then add the dry white wine and bring the mixture to a simmer to deglaze and reduce slightly.
  3. Prepare Slow Cooker: Place the chicken thighs in the slow cooker. Spoon the skillet mixture over the chicken, then add the crushed San Marzano tomatoes on top. Cover and cook on low heat for 4 to 5 hours, until the chicken is tender and thoroughly cooked.
  4. Add Mushrooms and Parsley: Stir in the quartered cremini mushrooms and chopped Italian parsley into the slow cooker. Cover again and cook on low for an additional 30 to 60 minutes until the mushrooms are softened and integrated into the sauce.
  5. Serve: Garnish each serving with shredded Parmesan cheese. Serve the chicken cacciatore hot, ideally over cooked pasta for a complete meal.

Notes

  • Removing the skin from the chicken reduces excess fat and results in a lighter dish.
  • Using San Marzano tomatoes enhances the sauce with a rich and balanced tomato flavor.
  • You can substitute chicken thighs with breasts, but thighs stay more tender during slow cooking.
  • Adjust red pepper flakes to your preferred spice level.
  • Serve with crusty bread if not using pasta to soak up the sauce.

Find it online: https://cheftinaskitchen.com/slow-cooker-chicken-cacciatore-recipe/