Description
This Slow Cooker Chicken Cacciatore is a hearty and flavorful Italian-inspired dish made easy by using a slow cooker. Tender boneless, skinless chicken thighs are cooked with fire-roasted tomatoes, aromatic herbs, garlic, bell peppers, onions, and mushrooms to create a savory stew served over pasta. Perfect for a comforting family meal, this recipe yields juicy chicken in a rich marinara-style sauce packed with vegetables and bold seasonings.
Ingredients
Scale
Sauce Ingredients
- 1 15-oz can fire-roasted diced tomatoes
- 3 tablespoons tomato paste
- 1/2 cup low-sodium chicken broth
- 2 teaspoons Italian seasoning
- 1 teaspoon chopped fresh rosemary
- 6 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper flakes
Vegetables and Chicken
- 1 medium red bell pepper, diced
- 1 medium yellow or white onion, diced
- 8 oz cremini mushrooms, sliced
- 6 boneless, skinless chicken thighs (about 1 1/2 – 2 lb)
To Serve
- pasta, for serving
- chopped fresh parsley, for garnish
Instructions
- Prepare the Sauce: Place the canned fire-roasted diced tomatoes, tomato paste, low-sodium chicken broth, Italian seasoning, chopped fresh rosemary, minced garlic, kosher salt, and crushed red pepper flakes in the bottom of your slow cooker insert. Stir well to combine all the ingredients into a cohesive sauce base.
- Add Vegetables and Chicken: Add the diced red bell pepper, diced onion, sliced cremini mushrooms, and boneless, skinless chicken thighs to the slow cooker. Toss everything gently to ensure the chicken and vegetables are well coated with the tomato sauce mixture.
- Cook in the Slow Cooker: Cover and cook the mixture on high for 3 to 4 hours or on low for 7 to 8 hours. The dish is ready when the vegetables become tender, and the chicken is fully cooked and can be easily shredded with a fork.
- Finish the Sauce and Serve: After cooking, the sauce will be slightly loose. You have two options: shred the chicken with two forks directly in the slow cooker and stir to create a stew-like consistency, or your preferred method—use tongs to remove the chicken thighs and set them aside. Then, pour the sauce into a large saucepan and simmer over medium-high heat for 5 to 10 minutes to thicken it to a marinara-like consistency. Remove from heat, nestle the chicken thighs back into the thickened sauce, garnish with chopped fresh parsley, and serve hot over cooked pasta of your choice.
Notes
- This is a classic family-favorite meal made effortless using the slow cooker, perfect for busy days.
- The dish is packed with vegetables, making it hearty and nutritious.
- Using fire-roasted tomatoes adds a rich, smoky depth to the sauce.
- Adjust crushed red pepper flakes to your preferred heat level.
- Serve with your favorite type of pasta, like spaghetti or penne.
- Leftovers reheat well and flavors deepen after a day.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
