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.
Servings: 6
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.