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Slow Cooker Chicken Cacciatore

Slow Cooker Chicken Cacciatore is a hands-off Italian main dish where chicken thighs simmer until tender in a rich tomato sauce with mushrooms, peppers, and olives. It’s finished with kalamata olives for a briny bite and served over pasta or polenta.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and base
  • 5 bone-in chicken thighs Use 4–6 thighs for an even layer.
  • 1 can (28 oz) crushed tomatoes Prefer plain crushed tomatoes for a classic sauce.
  • 8 oz mushrooms Slice for even cooking.
  • 1 red bell pepper Dice small so it softens in the slow cook.
  • 1 green bell pepper Dice small so it softens in the slow cook.
  • 1 onion Dice for quick flavor release.
  • 4 garlic cloves Minced for even distribution.
Flavorings and seasoning
  • 0.5 cup kalamata olives Keep for the final stage so they stay juicy.
  • 0.33 cup dry red wine Adds depth to the sauce.
  • 2 tsp Italian seasoning A blend of herbs for classic cacciatore flavor.
  • 1 tsp dried oregano Use dried oregano for slow-cooker robustness.
  • 0.5 tsp red pepper flakes Adjust for heat.
  • 0.25 salt and pepper Season to taste.
Serving
  • 0.25 fresh basil Scatter over the finished dish.
  • 2 tbsp parmesan Sprinkle for salty, nutty finish.
  • 0.5 pasta or polenta Choose pasta for classic comfort or polenta for creamy Italian style.

Equipment

  • 1 slow cooker

Method
 

Season the chicken
  1. Season the chicken thighs with salt, pepper, and Italian seasoning.
  2. Let the seasoned chicken sit while you prepare the vegetables for even seasoning, about 5 minutes.
Build the slow cooker
  1. Layer the onion, garlic, bell peppers, and mushrooms in the bottom of the slow cooker.
  2. Place the chicken thighs on top of the vegetables.
  3. Pour the crushed tomatoes and red wine over everything, then add dried oregano and red pepper flakes.
Slow cook
  1. Cover and cook on Low for 6-8 hours, or on High for 3-4 hours, until the chicken is tender.
  2. In the last 30 minutes of cooking, stir in the kalamata olives.
Serve
  1. Serve the chicken cacciatore over pasta or polenta, then top with fresh basil and parmesan.

Notes

For the best texture, avoid stirring during the long cook so the chicken stays intact on top of the vegetables. Refrigerate leftovers in a sealed container up to 4 days; freeze up to 2 months (best without pasta/polenta). For a lighter option, use skinless chicken thighs or swap to boneless skinless thighs for less fat while keeping the same slow-cooker method.