Chicken cacciatore is rustic Italian comfort food: browned chicken slowly braised with tomatoes, wine, bell peppers, onions, garlic, mushrooms, and fragrant herbs.
This slow-cooker version keeps the hands-on work to about 15 minutes. Browning the chicken and deglazing the skillet creates a deep, savory sauce while the slow cooker makes the meat fork-tender.
Prep: 15 min · Cook: 6 hr · Total: 6 hr 15 min
Cuisine: Italian · Course: Dinner
Slow Cooker Chicken Cacciatore
Ingredients
Instructions
- Combine the flour, 1 teaspoon salt, and ½ teaspoon pepper on a shallow plate. Pat the chicken dry, coat it lightly in the seasoned flour, and shake off the excess.
- Heat the olive oil in a large skillet over medium-high heat. Working in batches, brown the chicken skin-side down for 6 to 7 minutes, then turn and brown for 3 minutes. Transfer to a 6-quart slow cooker.
- Reduce the heat to medium. Add the onion and bell peppers and cook for 4 minutes. Add the garlic and tomato paste and cook for 1 minute.
- Pour in the wine and broth, scraping up the browned bits. Simmer for 2 minutes, then stir in the crushed tomatoes, oregano, thyme, remaining salt, and remaining pepper.
- Pour the sauce and vegetables over the chicken. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and reaches at least 165°F (74°C).
- Stir in the mushrooms during the final 30 minutes. Skim excess fat, adjust the seasoning, sprinkle with parsley, and serve with polenta, pasta, or bread.
Estimated per serving, without sides: 455 calories · Protein 37 g · Fat 22 g · Carbs 24 g · Fiber 5 g · Sodium 790 mg
Why This Recipe Works
- Seasoned flour: a light coating helps the chicken brown and subtly thickens the sauce.
- Skillet browning: caramelized chicken and vegetables build flavor before slow cooking.
- Wine deglaze: wine lifts the flavorful browned bits from the pan into the sauce.
- Bone-in chicken: it stays juicy and adds body to the braising liquid.
- Mushrooms added late: they remain meaty instead of disappearing into the sauce.
What Is Chicken Cacciatore?
Cacciatore means “hunter-style” in Italian. The dish varies by region and household, but it generally combines chicken or rabbit with tomatoes, onions, herbs, and wine. Bell peppers and mushrooms are popular additions in Italian-American versions.
Ingredient Notes
Chicken
Bone-in thighs and drumsticks are ideal because they tolerate long cooking and remain succulent. Remove loose skin or excess fat before flouring. Boneless thighs also work but cook more quickly.
Red wine
A dry, medium-bodied wine such as Chianti, Sangiovese, Pinot Noir, or Merlot complements the tomato sauce. Avoid sweet cooking wine. For an alcohol-free version, use broth plus red wine vinegar.
Tomatoes
Crushed tomatoes create a cohesive sauce. Whole canned plum tomatoes can be crushed by hand for a chunkier texture. Tomato paste adds sweetness and concentrated depth.
Mushrooms
Cremini mushrooms have a deeper flavor than white button mushrooms. Slice them about ¼ inch thick and add them during the final 30 minutes.
How to Keep the Chicken Skin Crisp
Slow-cooker steam softens skin. For crisper skin, arrange the cooked pieces on a foil-lined baking sheet and broil them 6 inches from the heat for 2 to 4 minutes. Watch closely, then spoon the hot sauce around—not over—the crisp skin.
How to Thicken the Sauce
If the sauce is thinner than you prefer, transfer it to a wide saucepan and simmer uncovered for 10 to 15 minutes. Alternatively, whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the simmering sauce.
Variations
- Boneless thighs: cook for 4 to 5 hours on low.
- Olives and capers: stir in ½ cup olives and 1 tablespoon rinsed capers near the end.
- Spicy: add ½ teaspoon crushed red pepper flakes with the garlic.
- Extra vegetables: add sliced carrots with the onions or baby spinach at the end.
- White wine: substitute a dry white wine for a lighter sauce.
What to Serve with Chicken Cacciatore
Serve it over creamy polenta, pappardelle, mashed potatoes, or rice. Crusty bread is excellent for the sauce. Add roasted broccoli, green beans, or a simple arugula salad.
Storage and Reheating
Refrigerate cooled chicken and sauce in a covered container for up to 4 days. Reheat gently until the chicken reaches 165°F. Freeze for up to 3 months and thaw overnight in the refrigerator.
Frequently Asked Questions
Can I use boneless chicken?
Yes. Boneless thighs are best; begin checking them after 4 hours on low.
Can I skip the flour?
Yes. The sauce will be slightly thinner, but the recipe will be gluten-free if all other packaged ingredients are verified.
Can I prepare it ahead?
Yes. Brown the chicken and prepare the sauce one day ahead, refrigerate separately, then assemble and cook the next day.
Why is my sauce watery?
Slow cookers retain moisture. Simmer the finished sauce uncovered in a wide pan until reduced.
Can I omit the wine?
Replace it with chicken broth and add one tablespoon of red wine vinegar for acidity.
What temperature should chicken reach?
Chicken is safe at 165°F (74°C); dark meat becomes especially tender around 175–185°F.
More Italian-Inspired Recipes
Browse the Italian recipe collection, or try Tuscan Ribollita and Tortellini in Broth.
Prepared with AI assistance. The supplied cookbook page was used as inspiration; ingredient amounts, timing, directions, and explanatory text were independently developed and edited into an original recipe. Nutrition is an estimate.
Featured image: AI-generated food photography.