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Slow Cooker Chicken Cacciatore is the kind of comforting Italian dinner that tastes like it simmered all day in your favorite neighborhood trattoria. Tender chicken thighs slow cook in a rich tomato sauce with smoky bacon, sweet bell peppers, earthy mushrooms, roasted red peppers, capers, herbs, and a splash of red wine, creating a deeply savory sauce that’s perfect spooned over pasta, creamy mashed potatoes, or buttery egg noodles.
While many slow cooker chicken cacciatore recipes simply combine everything in the crockpot, this version takes just a few extra minutes to build incredible flavor from the very beginning. Crisp bacon, beautifully browned mushrooms, caramelized tomato paste, and a quick splash of red wine create a rich, restaurant-inspired sauce that transforms simple pantry ingredients into something truly special—all while your slow cooker does the rest.
Whether you’re making Sunday supper for the family or looking for an easy dinner that’s impressive enough for guests, this recipe delivers every time.
If you love comforting Italian-inspired chicken dinners, be sure to try my Chicken Vesuvio, Chicken Francaise, and Chicken Florentine. You can also browse all of my Chicken Dinner Recipes for even more easy family favorites.
Why This Recipe Works
Restaurant-inspired flavor: Instead of simply adding everything to the slow cooker, this recipe builds layers of flavor by crisping the bacon, browning the mushrooms, caramelizing the tomato paste, and deglazing the pan with red wine before slow cooking.
Rich, balanced sauce: Tomatoes, roasted red peppers, capers, balsamic vinegar, and Italian herbs create a savory sauce with just the right balance of richness, sweetness, and bright acidity.
Perfectly tender chicken: Boneless, skinless chicken thighs become incredibly juicy and tender during the slow cooking process without drying out.
Easy enough for weeknights: Once the flavor-building is done, the slow cooker takes over, making this an easy dinner that’s perfect for busy days or relaxed Sunday suppers.
Even better the next day: Like many classic Italian dishes, the flavors continue to develop as the sauce rests, making leftovers just as delicious for lunch or another family dinner.
Restaurant-inspired flavor: Instead of simply adding everything to the slow cooker, this recipe builds layers of flavor by crisping the bacon, browning the mushrooms, caramelizing the tomato paste, and deglazing the pan with red wine. Because slow cookers can’t create that deep browning on their own, these simple stovetop steps make a remarkable difference in the finished sauce.
✨ Before You Begin
✨ Don’t skip the skillet. Browning the bacon, mushrooms, tomato paste, and wine before everything goes into the slow cooker creates the rich, restaurant-quality flavor that makes this recipe stand out.
✨ Chicken thighs are best. Boneless, skinless chicken thighs stay incredibly tender and juicy during the long cooking time, making them the ideal choice for slow cooker chicken cacciatore.
✨ Use a dry red wine you enjoy drinking. Cabernet Sauvignon, Merlot, Pinot Noir, or Chianti all work beautifully and add incredible depth to the sauce.
✨ Serve with something to soak up the sauce. This hearty chicken cacciatore is delicious over pasta, creamy mashed potatoes, buttery egg noodles, rice, or alongside warm crusty bread.
✨ It tastes even better the next day. Like many Italian dishes, the flavors continue to develop as it rests, making leftovers just as delicious for lunch or dinner.
Slow Cooker Chicken Cacciatore Ingredients
Bacon: Smoky bacon creates the first layer of flavor and adds richness to the sauce. Cooking the mushrooms in the bacon drippings builds even more savory depth.
Cremini Mushrooms: Cremini mushrooms have a deeper, earthier flavor than white button mushrooms and hold their texture beautifully after slow cooking.
Garlic: Fresh garlic adds classic Italian flavor. Roughly chopping it allows it to melt into the sauce as it cooks.
Tomato Paste: Cooking the tomato paste before adding it to the slow cooker caramelizes its natural sugars and creates a richer, more concentrated tomato flavor.
Dry Red Wine: A splash of dry red wine adds remarkable depth to the finished sauce. Most of the alcohol cooks away, leaving behind rich, savory flavor. If you prefer not to cook with wine, substitute an equal amount of chicken broth.
No wine? Use an equal amount of chicken broth instead.
Red Onion & Bell Peppers: Sweet onions and colorful bell peppers soften as they cook, adding natural sweetness and texture.
Roasted Red Peppers: One of the secret ingredients that sets this recipe apart. They contribute a subtle smoky sweetness that complements the tomatoes and herbs beautifully.
Tomatoes: Crushed or diced tomatoes provide just enough tomato flavor without overpowering the other ingredients, creating a balanced sauce.
Capers: These little bursts of briny flavor brighten the rich sauce and balance the sweetness of the peppers and tomatoes.
Balsamic Vinegar: A splash of balsamic adds gentle sweetness and acidity, bringing all of the flavors together.
Italian Seasoning, Oregano & Red Pepper Flakes: This combination gives the sauce its classic Italian flavor with just a touch of warmth.
Chicken Thighs: Boneless, skinless chicken thighs become incredibly tender in the slow cooker and stay moist throughout the cooking time.
Cornstarch Slurry: Stirred in at the end, the slurry thickens the sauce to the perfect consistency for serving over pasta, rice, or mashed potatoes.
Fresh Parsley, Basil & Parmesan: Fresh parsley brightens the finished dish, while basil and freshly grated Parmesan are delicious optional garnishes that add even more Italian flavo
🥣 How To Make Crockpot Chicken Cacciatore
Build the flavor base. In a large skillet, cook the bacon until crisp. Transfer it to a paper towel-lined plate, then add most of it to the slow cooker. In the same skillet, sauté the mushrooms in the bacon drippings until they’ve released their moisture and are beautifully browned. Stir in the garlic, tomato paste, and red wine, scraping up all the flavorful browned bits from the bottom of the pan. Transfer everything to the slow cooker.
Layer the ingredients. Add the onion, bell peppers, roasted red peppers, tomatoes, capers, balsamic vinegar, oregano, Italian seasoning, red pepper flakes, and garlic powder. Stir to combine. Nestle the chicken thighs into the sauce, season with salt and pepper, and gently coat them with the vegetables and seasonings.
Slow cook and finish. Cover and cook on low for about 4 hours, or until the chicken is fall-apart tender. Whisk together the cornstarch and water, stir it into the slow cooker, then switch the heat to high until the sauce thickens. Stir in the fresh parsley, taste, and adjust the seasoning before serving with grated Parmesan and fresh basil, if desired.
***See the full instructions below.
⭐ Pro Tips
⭐ Brown the mushrooms well. Let the mushrooms cook until most of their moisture has evaporated and they’re nicely browned. This simple step adds incredible depth of flavor to the finished sauce.
⭐ Deglaze the skillet completely. After adding the wine, scrape up every browned bit from the bottom of the pan. Those flavorful bits dissolve into the sauce and are one of the secrets to its rich, restaurant-quality taste.
⭐ Don’t overcook the chicken. Boneless, skinless chicken thighs are very forgiving, but they’re at their best when cooked until just fork-tender. If your slow cooker runs hot, start checking for doneness a little before the 4-hour mark.
⭐ Thicken only if needed. Every slow cooker releases a different amount of moisture. If your sauce is already thick enough, you can use less of the cornstarch slurry or skip part of it until you reach your preferred consistency.
⭐ Let the flavors rest. After stirring in the parsley, let the chicken cacciatore rest for 5 to 10 minutes before serving. The sauce thickens slightly, and the flavors come together beautifully.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing: Let the chicken cacciatore cool completely, then transfer it to an airtight container. Refrigerate for up to 4 days. The flavors continue to develop as it rests, making leftovers even more delicious.
Reheating: Warm individual portions in the microwave or gently reheat on the stovetop over medium-low heat until heated through. If the sauce has thickened in the refrigerator, stir in a splash of chicken broth or water to loosen it.
Freezing: Chicken cacciatore freezes beautifully. Cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead: This is an excellent make-ahead meal. Prepare the recipe a day in advance, refrigerate, and gently reheat before serving. The extra time allows the tomatoes, herbs, bacon, and capers to meld into an even richer, more flavorful sauce.
🍽️ What to Serve With Slow Cooker Chicken Cacciatore
Pasta Favorites: This rich, savory sauce is delicious spooned over Penne, Rigatoni, or Buttered Noodles, which soak up every bit of the flavorful tomato sauce.
Potato & Rice Sides: For a cozy twist, serve chicken cacciatore over Creamy Mashed Potatoes, Garlic Mashed Potatoes, or fluffy White Rice for a hearty, comforting meal.
Fresh + Crisp Salads: Balance the rich Italian flavors with my House Salad, Grinder Salad, or Mediterranean Salad for a fresh, colorful side.
Cozy Breads: Warm Garlic Bread, Dutch Oven Bread, or copycat Olive Garden Breadsticks.
Sweet Finishes: End dinner with classic Tiramisu, refreshing Lemon Icebox Cake, or rich Fudge Pie for a delicious finish.
Frequently Asked Questions
◆ Can I use chicken breasts instead of chicken thighs?
Yes! Boneless, skinless chicken breasts work well, but they won’t be quite as tender and juicy as chicken thighs after several hours in the slow cooker. Start checking them for doneness around the 3-hour mark to avoid overcooking.
◆ Do I have to brown the mushrooms first?
For the best flavor, yes. Browning the mushrooms concentrates their earthy flavor and adds richness to the sauce that simply isn’t possible in the slow cooker alone. If you’re short on time, you can skip this step, but the finished dish won’t have quite the same depth.
◆ What can I serve with Chicken Cacciatore?
This hearty Italian dish is delicious served over pasta, creamy mashed potatoes, buttery egg noodles, rice, or creamy polenta. A crisp green salad and warm garlic bread make it a complete meal.
◆ Can I make Slow Cooker Chicken Cacciatore ahead of time?
Absolutely! In fact, it’s one of those dishes that tastes even better the next day. Prepare it a day ahead, refrigerate, and gently reheat before serving.
◆ Can I freeze Chicken Cacciatore?
Yes. Let the chicken cacciatore cool completely, then transfer it to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗
More Italian-Inspired Chicken Recipes
Chicken Saltimbocca
Tender chicken wrapped with prosciutto and finished in a buttery sage sauce that’s elegant enough for entertaining but easy enough for a special family dinner.
Chicken Marsala
Juicy chicken and earthy mushrooms simmer in a rich Marsala wine sauce for a classic Italian-American dinner that’s always a favorite.
Chicken Scarpariello
This bold Italian-American classic combines juicy chicken, Italian sausage, sweet peppers, garlic, and a bright lemon-white wine sauce for incredible flavor.
Chicken Lombardy
A comforting baked chicken casserole layered with mushrooms, melted cheese, and a savory wine sauce that’s perfect for cozy family dinners.
Sheet Pan Italian Chicken
An easy one-pan meal with seasoned chicken and roasted vegetables that’s full of Italian flavor and perfect for busy weeknights.
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Slow Cooker Chicken Cacciatore
Ingredients
- 1/2 pound bacon, sliced into ½-inch pieces
- 1 pound cremini mushrooms, sliced
- 8 garlic cloves, rough chopped
- 1 tablespoon tomato paste
- 1/4 cup dry red wine
- 1/2 large red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 8 ounces jarred roasted red peppers drained and roughly chopped(about 1 heaping cup)
- 3/4 cup crushed or diced canned tomatoes about half a 14-ounce can
- 1/4 cup capers, drained
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- 1 tablespoon dried Italian seasoning
- 1 teaspoon red-pepper flakes
- 1 teaspoon garlic powder
- 2 - 2 1/2 pounds boneless skinless chicken thighs
- Kosher salt and black pepper
- 1/3 cup chopped fresh flat-leaf parsley
- salt + black pepper
Cornstarch Slurry:
- 3 tablespoons cornstarch
- 1/2 cup tap water
Optional Toppings
- basil, julienned
- parmesan
Instructions
- Cook the chopped bacon (1/2 pound) in a 12-inch skillet over medium heat until crispy, about 8 minutes. Transfer the cooked bacon to a paper towel-lined plate. After most of the grease is absorbed from the cooked bacon, add to the slow cooker.
- Cook the mushrooms (1 pound) over medium-high heat in the bacon drippings, stirring occasionally, until they're tender and have released most of their liquid, and are beginning to brown.
- Add the garlic (8), tomato paste (1 tablespoon), and wine (1/4 cup) to the mushrooms and continue to cook until the liquid begins to boil. Stir the mixture, being sure to scrap up any brown bits on the bottom of the skillet. Pour into the slow cooker.
- Add the onion (1/2 large), bell pepper (1 red + 1 orange), roasted peppers (8 ounces), canned tomatoes (3/4 cup), capers (1/4 cup), vinegar (2 tablespoons), oregano (1 teaspoon), Italian seasoning (1 tablespoon), red-pepper flakes (1 teaspoon) and garlic powder (1 teaspoon) to the slow cooker and stir to combine.
- Add the chicken (2 -2 1/2 pounds), season with 1 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir to combine. Cook on low until the chicken is very tender and the flavors are blended about 4 hours. (At this point, the dish holds well in the warm setting for several hours.)
- Cook on low, about 4 hours, or until the chicken is very tender and the flavors are blended.
Make Slurry:
- In a small bowl, whisk the cornstarch (3 tablespoons) with the water (1/2 cup) until smooth. Pour into slow cooker. Turn up the heat to high, cover, and continue to cook until the sauce has thickened,
- Stir in the parsley (1/3 cup) and let it warm through. Adjust seasoning, adding salt and pepper as needed. Serve overcooked pasta, in hoagie rolls, or overcooked rice. Top with basil and Parmesan.
Fans Also Made:
Notes
- Hold It! After the chicken has cooked to tender, it will hold well either on warm in the crockpot or cooled and refrigerated.
Nutrition
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This is such an easy and delicious recipe! The flavor of the sauce is perfect! The chicken thighs were so tender and juicy! The cornstarch slurry brought the sauce to a perfect consistency!! This will be my go to recipe for Chicken Cacciatore from now on!! Thanks, Kathleen!
Linda C
I’m so happy you enjoyed this recipe! Thank you so much for the comment and the 5 star rating! I hope you come back and find a lot more recipe you love!
Absolutely perfect.. I did use chicken drumsticks instead of the thighs and also added some black olives. Served over a bed of fettuccine. Delish!
That sounds so delicious, thank you for your positive feedback, Rita! 🙂