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Slow Cooker Chicken Cacciatore (Rustic Italian-Style Chicken Stew)

This slow cooker chicken cacciatore is a comforting, rustic dish inspired by traditional Italian “hunter-style” cooking.
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Prep Time 15 minutes
Cook Time 5 hours
Servings: 4
Course: Dessert, Main Course
Cuisine: American
Calories: 283
Ingredients Equipment Method Notes

Ingredients
  

  • Chicken & Base
  • 8 boneless skinless chicken thighs
  • 2 teaspoons olive oil
  • Salt and black pepper to taste
  • Vegetables
  • 1 small onion finely chopped
  • 3 garlic cloves crushed
  • 250 g mushrooms sliced
  • 1 small carrot finely diced
  • 1 green bell pepper chopped
  • Sauce
  • 800 g canned chopped tomatoes in rich tomato sauce
  • 3 tablespoons tomato paste
  • 1 tablespoon red wine vinegar
  • 1 chicken stock cube or 1 teaspoon bouillon paste
  • Herbs & Seasonings
  • ½ teaspoon each: dried oregano basil, rosemary, thyme
  • Pinch of red pepper flakes
  • Finishing
  • Fresh parsley finely chopped

Equipment

  • Slow cooker
  • Skillet or frying pan
  • Cutting board and knife
  • Wooden spoon

Method
 

  1. Season the chicken. Pat the chicken dry and season generously with salt and black pepper on both sides.
  2. Brown for extra flavor. Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken and cook briefly until each side develops a light golden color. This step locks in flavor but does not fully cook the chicken.
  3. Transfer to slow cooker. Place the browned chicken into the slow cooker.
  4. Build the sauce. Add the following ingredients over and around the chicken: onion, garlic, mushrooms, carrot, green, bell pepper, canned tomatoes, tomato paste, red wine vinegar, stock cube, dried herbs and chili flakes. Stir gently to combine the ingredients around the chicken.
  5. Slow cook to perfection. Cover with the lid and cook: Low: 6 hours. High: 3 hours. As the dish cooks, the vegetables soften and the sauce thickens into a rich, aromatic base.
  6. Finish and adjust seasoning. Once cooking is complete, stir in freshly chopped parsley. Taste the sauce and adjust with additional salt and pepper if needed.
  7. Serve and enjoy. Serve the chicken hot with a generous spoonful of sauce and vegetables.

Notes

Storage & Meal Prep
Refrigerator:
Store in an airtight container for up to 4 days.
Freezer:
Freeze for up to 2–3 months. Thaw overnight before reheating.
Reheating:
Warm gently on the stovetop or in the microwave until heated through.
Alternative Cooking Method (Oven Version)
If you don’t have a slow cooker, you can prepare this dish in the oven:
Preheat oven to 180°C (350°F)
Add all ingredients to a covered oven-safe pot or Dutch oven
Cook for about 1 to 1½ hours, checking occasionally
Add a little liquid if needed to prevent drying
Easy Variations
Add olives or capers
For a briny twist, stir in olives or capers during cooking.
Make it spicier
Increase chili flakes for more heat.
Use fresh herbs
Replace dried herbs with fresh for a brighter flavor.