Some dinners just feel like a warm hug, especially on those evenings when the world outside is a bit too chilly or hectic. This Crock Pot Chicken Cacciatore hits that exact note—a blend of tender chicken thighs simmered slowly with tomatoes, bell peppers, and a melody of Italian herbs that fill your kitchen with irresistible aromas. The kind of meal that invites you to settle in and forget about the day for a while.
One evening last fall, I remember setting this up before heading out for a quick errand. The smell of garlic and oregano had barely started to drift through the house when I realized I’d forgotten to lock the back door. I rushed back, the scent already promising something good. By the time I finally sat down, the chicken was melting off the bone, and the sauce was thick with the sweetness of roasted peppers and the tang of crushed tomatoes. It wasn’t perfect—my timing was a little off, and I was still a bit distracted—but that made the meal all the more satisfying. It’s one of those recipes you can almost set and forget, yet it rewards you with every bite.
Why You’ll Love It:
- The slow cooker does most of the work, freeing you up from constant kitchen duty.
- Rich flavors develop gently, giving you a meal that tastes like it took hours, even if you just prepped it quickly.
- It’s simple—and that’s kind of the point. No fuss, just real, homey comfort.
- The combination of bell peppers and herbs creates a sauce that’s both hearty and fresh, perfect for pairing with pasta, rice, or polenta.
If you’re a bit nervous about using a slow cooker for something with skin-on chicken, don’t worry. The initial browning step really makes a difference, sealing in flavor and texture. Plus, the dish freezes well, so you can double up on the batch and save some for a day when you need a quick fix.
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Crock Pot Chicken Cacciatore
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
Description
A hearty and flavorful Italian classic made easy in the crock pot. Tender chicken thighs simmered with tomatoes, bell peppers, onions, and Italian herbs for a comforting meal.
Ingredients
6 bone-in, skin-on chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 medium yellow onion, sliced
3 cloves garlic, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 (28-ounce) can crushed tomatoes
1/2 cup dry white wine
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh parsley
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and cook for 4-5 minutes until the skin is golden brown. Flip and cook for another 3 minutes. Remove chicken and set aside.
In the same skillet, add sliced onion, minced garlic, red bell pepper, and green bell pepper. Sauté for 3-4 minutes until vegetables soften slightly.
Transfer the sautéed vegetables to the crock pot. Add crushed tomatoes, white wine, dried oregano, dried basil, dried thyme, and red pepper flakes. Stir to combine.
Place the browned chicken thighs on top of the tomato and vegetable mixture in the crock pot.
Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender and cooked through.
About 10 minutes before serving, sprinkle chopped fresh parsley over the top.
Serve hot over cooked pasta, rice, or polenta as desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Kitchen Notes: A heavy-bottomed skillet works best for that initial sear on the chicken, but if you don’t have one, a regular pan will do just fine. When serving, I like to spoon the cacciatore over creamy polenta—it’s a cozy combo, especially on cooler nights. If you want to switch things up, swapping out the bell peppers for mushrooms or adding a splash of balsamic vinegar near the end can add a nice twist, though I haven’t tried these with this exact recipe yet. Just remember, slow cooking means flavors meld over time, so it’s okay if you’re not perfect on the timing.
FAQ:
Can I use boneless chicken instead? Yes, but bone-in thighs add extra flavor and stay juicier during the long cook time.
What’s the best way to reheat leftovers? Gently on the stovetop or in the microwave to keep the sauce silky and the chicken tender.
Can I skip the wine? You can; just add a little extra broth or water to keep the sauce from getting too thick.
Ready to dive into a dinner that feels like a slow, comforting Italian evening without the restaurant price? Give this Crock Pot Chicken Cacciatore a try and see how easy it is to bring a little warmth to your table.