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Slow Cooker Chicken Cacciatore

This dish features tender chicken thighs simmered slowly in a rich, aromatic tomato sauce with peppers, olives, and herbs. Using a slow cooker allows the flavors to meld over hours, creating a rustic, hearty meal with a thick, fragrant sauce and fall-apart chicken. The final result is a comforting, homey dish perfect for busy weeknights or cozy weekends.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs skin on for extra flavor
  • 1 large onion chopped
  • 3 cloves garlic finely minced
  • 2 peppers bell peppers sliced (mix of colors or all red)
  • 28 oz crushed tomatoes canned
  • 1/2 teaspoon crushed red pepper optional, for heat
  • 1 teaspoon dried oregano
  • a handful kalamata olives pitted
  • 3 tablespoons extra virgin olive oil
  • bunch fresh basil chopped, for garnish

Equipment

  • Slow cooker
  • Skillet
  • Knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Start by searing the chicken thighs in a skillet with a tablespoon of olive oil over medium heat until golden brown on both sides, about 3-4 minutes per side. This creates a flavorful crust and helps lock in juiciness.
  2. Meanwhile, chop the onion and mince the garlic. Slice the bell peppers into strips. Once the chicken is browned, transfer it to the slow cooker and set aside.
  3. In the same skillet, add a little more olive oil if needed and sauté the chopped onion and sliced peppers for about 5 minutes until they soften slightly and smell sweet. This step enhances their flavor before slow cooking.
  4. Pour the crushed tomatoes into the skillet, scraping up any browned bits from the bottom. Add the crushed red pepper and dried oregano, stirring to combine. Let this mixture simmer for a minute until fragrant.
  5. Pour the tomato mixture over the chicken in the slow cooker. Add the sautéed vegetables, olives, and a drizzle of olive oil. Place the browned chicken thighs on top, skin side up.
  6. Cover the slow cooker and cook on low for 6-8 hours, or until the chicken is fall-apart tender and the sauce has thickened slightly, filling your house with a smoky, tomato aroma.
  7. Once done, gently remove the chicken thighs and place on a serving platter. Taste the sauce and adjust seasoning if needed, adding a pinch of salt or more herbs.
  8. Finish by sprinkling chopped fresh basil over the dish for a bright, aromatic touch. Serve hot with crusty bread or pasta to soak up the flavorful sauce.

Notes

For extra depth of flavor, sear the chicken beforehand. Use a mix of colorful bell peppers for visual appeal. Adjust spice level with crushed red pepper to taste.