Slow Cooker Chicken Cacciatore

4.99 from 100 votes

Slow Cooker Chicken Cacciatore

This Slow Cooker Chicken Cacciatore is rustic, comforting dish that will satisfy your craving for Italian food. Chicken thighs are slow cooked in a tomato-based sauce with garlic, Italian herbs, and mushrooms until super tender.

Prep Time15

Cook Time5

Total Time5 15

Course: Main Dish

Cuisine: Italian

Servings:

Calories: 441kcal

Author: Valerie Brunmeier

Ingredients

2 tablespoons extra virgin olive oil
1 carrot peeled and diced
1 cup diced onion
2 teaspoons minced garlic
2 tablespoons tomato paste
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
½ cup dry white wine like Sauvignon Blanc, Pinot Grigio or Chardonnay
8 chicken thighs (bone-in) skin removed
28 ounce can San Marzano crushed tomatoes
8 ounces cremini mushrooms quartered
2 tablespoons chopped Italian parsley
shredded Parmesan cheese for garnish

Optional for Serving

8 ounces cooked pasta for serving

Instructions

Add the olive oil to a 12-inch skillet and place it over MEDIUM heat. Add the carrot, onion and garlic and sauté for 4 or 5 minutes, until the carrot and onion have just softened. Add the tomato paste, oregano, basil, red pepper flakes, salt and black pepper, and stir the mixture. Allow it to cook for 1 to 2 minutes to toast the spices. Add the wine and bring the mixture to a simmer.
Add the chicken to the slow cooker. Spoon the mixture from the skillet over the chicken and add the crushed tomatoes. Cover and cook on LOW for 4 to 5 hours, just until the chicken is tender and cooked through. Stir in the mushrooms and parsley, cover, and continue to cook for an additional 30 to 60 minutes on LOW, just until the mushrooms have softened.
Garnish individual servings with plenty of shredded Parmesan cheese, and serve over pasta, if desired.

Video

Notes

Storage and Reheating Tips

Refrigerate: Store the chicken cacciatore and sauce in an airtight container in the fridge for up to 3 to 4 days. Store the cooked pasta in a separate airtight container in the fridge for 2 to 3 days.

Freeze: Freezing works well for the chicken cacciatore. Let it cool completely, then place it in a freezer-safe container or resealable freezer bag. It can be stored for up to 3 months. When you're ready to reheat it, I recommend cooking up a fresh batch of pasta to serve with it.

Reheating Leftovers: Reheat the chicken and sauce in a saucepan over medium heat, adding a splash of water or broth to loosen the sauce if it has thickened. Or, reheat it in the microwave, stirring occasionally. When reheating pasta, you can add a small amount of water or sauce to prevent it from drying out. Reheat it on the stovetop or in the microwave.

Nutrition