Description
Authentic Italian Crockpot Chicken Cacciatore featuring bone-in chicken thighs slow-cooked in rich tomato sauce with bell peppers, mushrooms, and aromatic herbs. This set-and-forget recipe delivers fall-off-the-bone tender chicken in 6-8 hours with just 15 minutes of morning prep.
Ingredients
3 pounds bone-in, skin-on chicken thighs (6–8 pieces)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 tablespoons olive oil (optional, for browning)
1 large yellow onion, sliced into half-moons
1 red bell pepper, seeded and sliced into strips
1 yellow or orange bell pepper, seeded and sliced into strips
8 oz mushrooms (cremini or white button), thickly sliced
6 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes with juices
2 tablespoons tomato paste
1/4 cup chicken broth
2 teaspoons dried Italian seasoning
1 teaspoon dried basil
1/2 teaspoon dried oregano (for sauce)
1/2 teaspoon red pepper flakes (optional)
2 bay leaves
Salt and black pepper to taste
1/4 cup fresh basil leaves, torn
2 tablespoons fresh parsley, chopped
Freshly grated Parmesan cheese for serving
Crusty Italian bread for serving
Instructions
1. Pat chicken thighs dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and oregano. Let sit while preparing vegetables.
2. Slice onion into half-moons, bell peppers into strips, and mushrooms into thick slices. Mince garlic cloves.
3. In a bowl, combine crushed tomatoes, diced tomatoes with juices, tomato paste, chicken broth, Italian seasoning, basil, oregano, and red pepper flakes if using.
4. Layer sliced onions in the bottom of a 6-quart slow cooker in an even layer.
5. Add bell peppers and mushrooms over the onions. Sprinkle minced garlic over the vegetables.
6. Pour the tomato sauce mixture over the vegetables, stirring gently to combine.
7. Optional: Heat olive oil in a large skillet over medium-high heat. Brown chicken pieces for 3-4 minutes per side, then transfer to slow cooker. (Skip this step for true set-and-forget convenience.)
8. Place seasoned chicken pieces on top of the sauce mixture, skin-side up if possible.
9. Tuck bay leaves into the sauce around the chicken pieces.
10. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Do not lift the lid during cooking.
11. Check doneness: Chicken should reach 165°F internal temperature and be tender enough to pull away from bone easily.
12. Turn off slow cooker and let rest for 10-15 minutes with lid on.
13. Remove bay leaves. If sauce is too thin, turn to HIGH with lid off for 20-30 minutes to reduce.
14. Stir in fresh basil and parsley. Taste and adjust seasoning with salt and pepper.
15. Serve chicken with sauce over pasta, polenta, or with crusty bread. Top with freshly grated Parmesan cheese.
Notes
Bone-in, skin-on chicken thighs are essential for moist, tender results. Boneless breasts will dry out.
Do not use frozen chicken cook from completely thawed for food safety.
Resist lifting the lid during cooking each peek adds 15-20 minutes to cook time.
For thicker sauce, remove lid and cook on HIGH for 20-30 minutes at the end.
Browning chicken before slow cooking is optional but adds deeper flavor.
Recipe tastes even better the next day as flavors continue to meld.
Store in airtight container in refrigerator for up to 4 days or freeze for up to 3 months.
Add delicate vegetables like zucchini in the final 30-60 minutes to prevent mushiness.
For keto version, serve over cauliflower rice or zucchini noodles instead of pasta.
- Prep Time: 15
- Cook Time: 360
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 385
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 165mg
Keywords: crockpot chicken, chicken cacciatore, slow cooker chicken, Italian chicken, easy dinner