Slow Cooked Chicken Cacciatore

I was digging through my pantry on a gray Sunday afternoon when I found a forgotten can of crushed tomatoes wedged behind the rice. That's when I remembered my neighbor Maria mentioning her slow cooker cacciatore, how the smell filled her whole apartment. I threw bone-in chicken into my crockpot with peppers and mushrooms, let it bubble away for hours, and came home to something that smelled like an Italian grandmother had moved in.

The first time I made this for friends, I panicked because the sauce looked thin halfway through cooking. I almost added cornstarch, but my friend Alex told me to just pull the lid off for the last bit. The sauce thickened beautifully, and the chicken had this deep, winey glaze that clung to every piece. We ate it over polenta with too much parsley and talked until the pot was empty.

Ingredients

• Bone-in, skinless chicken thighs and drumsticks: Dark meat keeps everything juicy during the long cook, and the bones add a subtle richness you won't get from breasts.
• Onion, bell peppers, and mushrooms: This trio breaks down into a sweet, earthy base that soaks up all the tomato and wine flavors.
• Garlic: Three cloves might seem modest, but they mellow into a soft, sweet backdrop that ties everything together.
• Crushed tomatoes and tomato paste: The paste deepens the color and adds a concentrated punch that canned tomatoes alone can't quite deliver.
• Dry red wine: Optional, but it brings a tangy complexity that makes the sauce taste like it simmered for days.
• Chicken broth: Low-sodium gives you control over the salt, and it keeps the sauce from getting too thick or pasty.
• Dried oregano, basil, thyme, and bay leaves: These dried herbs bloom slowly in the heat and perfume the whole dish without tasting dusty.
• Crushed red pepper flakes: A little heat balances the sweetness of the peppers and tomatoes.
• Fresh parsley and basil: A handful of green at the end brightens everything and makes it feel freshly made, not just reheated.

Instructions

Season the chicken:

Rub salt and pepper all over the thighs and drumsticks so every bite has flavor from the start. Don't be shy, the seasoning will mellow as it cooks.

Sear the chicken (optional):

Heat a little olive oil in a skillet and brown the chicken on both sides until golden. This step adds a caramelized depth, but you can skip it if you're short on time.

Layer the vegetables:

Toss the onion, bell peppers, mushrooms, and garlic into the slow cooker. They'll form a sweet, silky bed for the chicken to nestle into.

Build the sauce:

Pour in the crushed tomatoes, tomato paste, wine, and broth, then stir gently. The liquid should almost cover the chicken and vegetables.

Add the herbs:

Sprinkle in the oregano, basil, thyme, and red pepper flakes, then tuck in the bay leaves. Give it one more stir so the herbs are evenly distributed.

Slow cook:

Cover and set to LOW for 6 hours or HIGH for 3 hours. The chicken will turn fork-tender and the sauce will thicken into something rich and glossy.

Finish and serve:

Fish out the bay leaves, taste the sauce, and adjust the salt if needed. Spoon everything over pasta, polenta, or rice, then scatter fresh parsley and basil on top.

Save

One winter evening, I served this to my mom, who grew up eating her own mother's cacciatore made on the stovetop. She tasted it, paused, and said it reminded her of Sunday dinners when the whole family would crowd around the table. I realized then that some recipes don't need to be complicated to carry memory and warmth, they just need time and the right ingredients talking to each other in a pot.

Serving Suggestions

I love spooning this over creamy polenta, which soaks up the sauce like a sponge. Pasta works beautifully too, especially something sturdy like pappardelle or rigatoni. If you want to keep it lighter, serve it with crusty bread and a simple green salad dressed with lemon and olive oil.

Storage and Reheating

This keeps in the fridge for up to four days in an airtight container, and the flavors deepen overnight. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce. It also freezes well for up to three months, just thaw in the fridge before warming it up.

Variations and Swaps

If you can't find bone-in thighs, boneless will work, but cut the cooking time to about 4 hours on LOW. You can swap the red wine for an extra half cup of broth and a splash of balsamic vinegar for tang. For a heartier version, throw in a handful of sliced olives or capers in the last hour.

• Use chicken breasts if you prefer white meat, but keep an eye on them so they don't dry out.
• Add a pinch of fennel seeds for a subtle, sweet licorice note that pairs beautifully with tomatoes.
• Stir in a handful of spinach or kale in the last 20 minutes for extra greens.

Save

This is the kind of meal that makes your house smell like home and fills bowls without fuss. I hope it becomes one of those recipes you turn to when you want comfort without effort.

Questions & Answers

→ What cuts of chicken work best for this dish?

Bone-in, skinless thighs and drumsticks provide optimal flavor and remain moist during slow cooking, but boneless pieces can also be used.

→ Can I brown the chicken before slow cooking?

Yes, searing the chicken in a skillet until golden enhances flavor and texture before placing it in the slow cooker.

→ Is red wine necessary for the sauce?

Red wine is optional; it deepens flavor but can be omitted or replaced with additional broth if preferred.

→ How can I thicken the sauce?

Removing the lid during the last 30 minutes of cooking concentrates and thickens the sauce naturally.

→ What are ideal serving options for this dish?

Serve over cooked pasta, polenta, or rice, and garnish with fresh parsley and basil for a complete, satisfying meal.