Slow Cooker Chicken Cacciatore
This Slow Cooker Chicken Cacciatore features tender chicken thighs simmered in a rich tomato sauce with mushrooms, bell pepper, sun-dried tomatoes, zucchini, kale, garlic, and Italian herbs. Finished with Parmesan and a touch of red pepper flakes, it’s a hearty, comforting dinner that’s delicious served over pasta.
Equipment
- Slow cooker
- Large Skillet
- Cutting Board
- Chef's Knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 3 pounds boneless skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium yellow onion chopped
- 1 medium bell pepper sliced
- 3 cloves garlic minced
- 3/4 cup dry red wine
- 1 28- ounce can crushed tomatoes
- 8 ounces baby bella or cremini mushrooms sliced
- 2 teaspoons Italian seasoning
- 1 can black olives drained
- 1/2 cup sun-dried tomatoes
- 2 zucchini halved lengthwise and sliced
- 2 cups kale torn
- 1/2 teaspoon red pepper flakes
- Parmesan cheese for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and black pepper.
- Add the chicken thighs to the hot skillet and sear on both sides until golden brown. Transfer the chicken to the slow cooker.
- In the same skillet, add the chopped onion and sliced bell pepper. Sauté for 3–4 minutes, until they begin to soften.
- Add the minced garlic and cook for about 1 minute, until fragrant.
- Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2–3 minutes.
- Transfer the onion, pepper, garlic, and wine mixture to the slow cooker.
- Add the crushed tomatoes, mushrooms, Italian seasoning, black olives, sun-dried tomatoes, and red pepper flakes. Stir gently to combine.
- Cover and cook on LOW for about 4 hours, or until the chicken is tender and reaches an internal temperature of 165°F.
- During the last 30–45 minutes of cooking, add the sliced zucchini and torn kale. Stir them gently into the sauce, cover, and continue cooking until the vegetables are tender.
- Taste the sauce and adjust the salt, pepper, or red pepper flakes as desired.
- Serve the Chicken Cacciatore over cooked pasta and finish with Parmesan cheese.
Notes
Chicken thighs: Boneless, skinless thighs work especially well in the slow cooker because they stay tender and juicy.
Zucchini and kale: Add these during the last 30–45 minutes so they retain some texture instead of becoming too soft.
Sun-dried tomatoes: Drain them well if using oil-packed sun-dried tomatoes before adding them to the slow cooker.
Red pepper flakes: Use more or less depending on how much heat you prefer.
Pasta: Cook the pasta separately and spoon the Chicken Cacciatore over it just before serving.
Parmesan: Finish each serving with freshly grated Parmesan cheese to taste.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep leftover pasta separate from the cacciatore when possible.
Zucchini and kale: Add these during the last 30–45 minutes so they retain some texture instead of becoming too soft.
Sun-dried tomatoes: Drain them well if using oil-packed sun-dried tomatoes before adding them to the slow cooker.
Red pepper flakes: Use more or less depending on how much heat you prefer.
Pasta: Cook the pasta separately and spoon the Chicken Cacciatore over it just before serving.
Parmesan: Finish each serving with freshly grated Parmesan cheese to taste.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep leftover pasta separate from the cacciatore when possible.