Chicken thighs are one of my favorite cuts of meats to cook in the crockpot, and I just love how wonderfully juicy and tender they become when they’re left to slow cook all day! Today’s recipe is crockpot chicken cacciatore, and I think you’ll agree that this slow cooked spin on the Italian classic is a real winner when you need an easy but super satisfying dinner.

Tender chicken simmers in a rich tomato sauce with bell peppers, onions, mushrooms, and garlic, soaking up all that Italian flavor as it cooks low and slow. A few capers stirred in at the end give it that perfect tangy finish. It’s rustic, cozy, and just as good served over pasta as it is with mashed potatoes or a big hunk of crusty bread to soak up the sauce. Just so good!

I think you’ll also enjoy my crockpot chicken parmesan soup, crockpot beef bourguignon, crockpot creamy ranch pork chops, crockpot cowboy soup, and crockpot apple butter pork chops. Check them out and let me know which one you’ll be trying first!

Ingredients

Please note that you’ll find a printable recipe card at the bottom of this post! It covers ingredients, measurements, and instructions, and you can print it out so you can find it easily later. I do recommend that you read through the following sections too, to help you to achieve the best results.

Boneless, skinless chicken thighs (or breasts) – Thighs stay extra juicy, but chicken breasts work just as well if you prefer leaner meat.
Olive oil – For searing the chicken and adding a touch of richness.
Yellow onion – Brings that classic, savory flavor base.
Red and green bell peppers – Add sweetness, color, and that signature cacciatore flavor.
Mushrooms – They soak up all the saucy goodness and make the dish heartier.
Garlic – Always. Because it’s chicken cacciatore.
Crushed tomatoes – The base of that rich, slow-cooked sauce.
Diced tomatoes – Add a little texture and brightness.
Chicken broth – Keeps everything saucy and flavorful as it cooks down.
Italian seasoning, dried basil, and dried oregano – Layered herbs that make it taste like it’s been simmering all day.
Red pepper flakes (optional) – For a subtle kick if you like a little heat.
Salt and pepper – Essential for balancing all those flavors.
Capers – Tiny bursts of tangy, briny flavor that really make the sauce pop.
Fresh parsley and basil – For garnish and a final hit of freshness before serving.

How To Make Crockpot Chicken Cacciatore

Heat the olive oil in a skillet over medium-high heat. Season the chicken with a little salt and pepper, then give it a quick sear for 2–3 minutes per side until golden. (Totally optional, but that extra browning adds great flavor.)
Add the sliced onion, bell peppers, mushrooms, and garlic to the bottom of your slow cooker.
Layer the chicken right on top of the veggies.

In a large bowl, combine the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, basil, oregano, red pepper flakes, salt, and pepper. Give it a quick stir to blend everything together.

Pour the tomato mixture over the chicken and veggies.

Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easy to pull apart.
Stir in the capers, then taste and adjust seasoning as needed.
Serve the chicken and sauce over pasta, rice, or mashed potatoes. Finish with a sprinkle of fresh parsley and basil before serving.

Storage & Reheating

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This recipe also freezes beautifully. Just let it cool completely first, then freeze for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge and warm it up slowly so the sauce stays silky and flavorful.

Recipe Notes

Browning the chicken first adds a layer of rich flavor, but don’t stress, as it’s still delicious if you skip that step.
Chicken thighs are your best bet for tender, juicy results that hold up perfectly in the slow cooker.
If the sauce seems a little thin at the end, just remove the lid and cook on high for 15–20 minutes to let it thicken up.
This recipe is meal-prep gold — the flavors deepen overnight, so leftovers taste even better the next day.

Substitutions

You can easily make this recipe your own! Swap the chicken thighs for drumsticks or breasts, if you like. Whichever you have on hand works just fine. For a smoky depth of flavor, try using crushed fire-roasted tomatoes in place of regular ones. Not a mushroom fan? Zucchini or eggplant make great stand-ins. And if you want to elevate the sauce a bit, add a splash of red wine. It gives the whole dish a rich, restaurant-style finish.

Variations

Once you’ve made this classic version, there are a few fun ways to switch things up. If you’re in the mood for something extra cozy, stir in a splash of heavy cream before serving for a creamy cacciatore that’s rich and velvety.

Want a little kick? Turn up the heat with more red pepper flakes or a dash of hot sauce for a spicy cacciatore vibe.

Feeling Mediterranean? Add in chopped artichoke hearts and sun-dried tomatoes. It gives the sauce a bright, briny twist that’s so good.

And if you love a little cheese pull, scoop the cacciatore over pasta, top with mozzarella, and broil until bubbly for the ultimate cacciatore pasta bake.

Print Recipe

Crockpot Chicken Cacciatore

This Crockpot chicken cacciatore is the kind of comforting, saucy dinner that practically cooks itself. Tender chicken simmers low and slow with bell peppers, onions, mushrooms, and garlic in a rich tomato sauce seasoned with Italian herbs. A handful of capers adds the perfect pop of flavor at the end. Serve it over pasta, rice, or mashed potatoes for an easy, rustic meal that tastes like it came straight from an Italian kitchen — with almost no effort at all.

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Servings:

Ingredients

2 pounds boneless & skinless chicken thighs or breasts
1 tablespoon olive oil
1 small yellow onion sliced
1 red bell pepper sliced
1 green bell pepper sliced
8 ounces mushrooms sliced
3 cloves garlic minced
1 28-ounce can crushed tomatoes
1 14.5-ounce can diced tomatoes, drained
½ cup chicken broth
1 teaspoon Italian seasoning
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon red pepper flakes optional
Salt and pepper to taste
2 tablespoons capers
Fresh parsley and basil for garnish

Instructions

Heat the olive oil in a skillet over medium-high heat. Season the chicken with a little salt and pepper, then give it a quick sear for 2–3 minutes per side until golden. (Totally optional, but that extra browning adds great flavor.)
Add the sliced onion, bell peppers, mushrooms, and garlic to the bottom of your slow cooker.
Layer the chicken right on top of the veggies.
In a large bowl, combine the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, basil, oregano, red pepper flakes, salt, and pepper. Give it a quick stir to blend everything together.
Pour the tomato mixture over the chicken and veggies.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easy to pull apart.
Stir in the capers, then taste and adjust seasoning as needed.
Serve the chicken and sauce over pasta, rice, or mashed potatoes. Finish with a sprinkle of fresh parsley and basil before serving.

I hope you love this dish just as much as me and my family do! I’d love to hear about how you served it. You can leave a comment below and you can also tag me in your snaps on Instagram @slimmingviolet.