Slow Cooker Chicken Cacciatore
Juicy chicken smothered in a flavorful mushroom tomato sauce, Slow Cooker Chicken Cacciatore is a comfort dish that’s easy enough for a weeknight dinner.
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Chicken Cacciatore has been a favorite for years. When I was younger, my best friend’s mom made THE MOST delicious chicken cacciatore, so it’s definitely a comfort food for me.
It’s a tomato based sauce with vegetables, usually mushrooms and onions. You can add any veggies your family likes, such as zucchini or carrots. I’m making it with chicken breasts, but its divine with bone-in chicken thighs.
We love chicken cacciatore over wide egg noodles, but its so versatile. Enjoy yours over pasta, rice, or potatoes.
What you’ll need
- 6-8 quart crock pot
- Chicken breast or bone-in chicken thighs
- Tomato sauce or tomato puree
- Chicken broth
- Bell pepper
- Yellow onion
- Garlic
- Mushrooms- I’m using baby bellas, but you can use button mushrooms or cremini
- Balsamic vinegar
- Seasonings- Salt, pepper, Italian seasoning
- Parsley and Parmesan cheese for garnish
How to make it
Spray the crock pot with nonstick spray or line it with a crock pot liner.
Place the chicken on the bottom.
Add all ingredients to the crock pot, fill one of the tomato sauce cans with the chicken broth and pour it in.
Cook on low 4-5 hours or on high 3 hours until the chicken is 165° internal.
Shred the chicken into large pieces, (or leave the chicken whole, it’s up to you) and top with fresh parsley and Parmesan cheese. Serve over egg noodles, potatoes, or rice.
I serve with a big loaf of crusty bread and a salad. Delicious and such an easy weeknight meal!
You might also like
- Chicken and Pasta in Pink Sauce
- Crock Pot Chicken and Gravy
- Buttery Beef and Potatoes
- Slow Cooker Meatballs
- Tuscan Chicken
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Slow Cooker Chicken Cacciatore
Equipment
Ingredients
- 2 pounds chicken breast or bone-in chicken thighs
- 2- 15 ounce cans tomato sauce or tomato puree
- 15 ounce chicken broth
- 1 bell pepper diced
- 1 onion diced
- 4 cloves garlic minced
- 8 ounces mushrooms sliced
- 2 tbsp balsamic vinegar
- 2 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- Parsley and Parmesan cheese for garnish
Instructions
- Spray the crock pot with nonstick spray or line it
- Place the chicken on the bottom.
- Add all ingredients to the crock pot, fill one of the tomato sauce cans with the chicken broth and pour it in.
- Cook on low 4-5 hours or on high 3 hours until the chicken is 165° internal.
- Shred the chicken into pieces, top with fresh parsley and Parmesan cheese. Serve over egg noodles or rice.
