Slow Cooked Chicken Cacciatore (Printable)

Tender chicken slow simmered with peppers, mushrooms, garlic, and herbs in a rich tomato sauce.

# What You'll Need:

→ Poultry

01 - 4 bone-in, skinless chicken thighs
02 - 4 bone-in, skinless chicken drumsticks

→ Vegetables

03 - 1 large onion, sliced
04 - 1 red bell pepper, sliced
05 - 1 yellow bell pepper, sliced
06 - 8 oz mushrooms, sliced
07 - 3 cloves garlic, minced
08 - 1 can (14 oz) crushed tomatoes
09 - 2 tbsp tomato paste

→ Liquids

10 - 1/2 cup dry red wine (optional)
11 - 1/2 cup low-sodium chicken broth

→ Herbs & Seasonings

12 - 2 tsp dried oregano
13 - 1 tsp dried basil
14 - 1 tsp dried thyme
15 - 1/2 tsp crushed red pepper flakes (optional)
16 - 2 bay leaves
17 - Salt and freshly ground black pepper, to taste

→ To Finish

18 - 2 tbsp chopped fresh parsley
19 - Fresh basil leaves for garnish (optional)

# How To Make:

01 - Generously season chicken thighs and drumsticks with salt and black pepper.
02 - In a large skillet over medium-high heat, sear chicken pieces in olive oil until golden brown, about 3 to 4 minutes per side. Transfer to slow cooker.
03 - Place sliced onion, bell peppers, mushrooms, and minced garlic into the slow cooker.
04 - Pour crushed tomatoes, tomato paste, red wine if using, and chicken broth over vegetables and chicken.
05 - Sprinkle oregano, basil, thyme, and red pepper flakes (if desired) into the cooker; add bay leaves and stir gently to combine.
06 - Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender and cooked through.
07 - Remove bay leaves. Taste and adjust seasoning as needed.
08 - Serve chicken and vegetables over pasta, polenta, or rice. Garnish with fresh parsley and basil leaves if desired.

# Expert Tips:

01 -
  • The slow cooker does all the heavy lifting while you go about your day, no hovering required.
  • Bone-in chicken stays ridiculously moist and practically falls off the bone by dinnertime.
  • It fills your kitchen with the kind of warm, herby smell that makes everyone ask what's cooking.
  • Leftovers taste even better the next day when the flavors have mingled overnight.
02 -
  • If your sauce looks watery near the end, prop the lid open with a wooden spoon for the last 30 minutes so steam can escape.
  • Bone-in chicken releases gelatin as it cooks, which gives the sauce body and a silky mouthfeel you can't fake.
  • Don't skip the fresh herbs at the end, they wake up all the slow-cooked flavors and make the dish taste bright instead of flat.
03 -
  • Searing the chicken first isn't essential, but those browned bits add a layer of flavor that makes the dish taste more complex.
  • Always taste the sauce before serving and adjust with a pinch of sugar if the tomatoes are too acidic, or a squeeze of lemon if it needs brightness.
  • Let the cacciatore rest for 10 minutes after cooking so the sauce thickens slightly and clings to the chicken instead of pooling at the bottom.

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