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Slow Cooker Chicken Cacciatore

Slow Cooker Chicken Cacciatore

Course Main Course
Cuisine Italian
Keyword Slow Cooker Chicken Cacciatore
Prep Time 20 minutes
Servings 8


  • 8 bone-in skin on chicken thighs
  • 2 tbsp avocado oil
  • 1 medium red pepper, sliced into strips
  • 1 medium yellow pepper, sliced into strips
  • 1 medium onion, sliced
  • 3 sliced medium carrots, sliced
  • 2 cups baby Bella mushrooms, sliced or mushrooms of choice
  • 6-8 cloves of garlic, minced
  • 1 28 oz can of crushed tomatoes
  • 1 6 oz can of tomato paste
  • 3/4 cup dry red wine
  • 1/2 cup kalamata olives, pitted
  • 1 tsp fresh oregano
  • 2 tbsp fresh chopped basil
  • 2 bay leaves
  • salt and pepper to taste
  • freshly grated Parmesan for garnish
  • 1/4 cup flat leaf parsley for topping


  1. Season chicken with salt and pepper. Heat avocado oil in a large skillet over medium-high heat, add the chicken in a single layer and sear on each side for 3-4 minutes. 

  2. Transfer chicken to the slow cooker and cover with crushed tomatoes and tomato paste. Add remaining ingredients except for mushrooms and olives. Season with salt and pepper and lightly stir.

  3. Cook on low for 7-8 hours or on high for 4 hours. 30 minutes before serving add olives and mushrooms to the slow cooker.

  4. Remove bay leaves and transfer to large serving bowl. Garnish with grated parmesan and fresh parsley. Serve over whole wheat couscous, whole wheat pasta, quinoa, or spaghetti squash.

Recipe Notes

I recommend searing the chicken before adding it to the slow cooker, but if you are short on time it will still be delish without searing.

I have added olives and mushrooms at the beginning. I like the texture of the mushrooms better when they are added at the end. I really prefer to add the olives right before serving, but my husband prefers them to be added in the beginning, so I compromise and add them in with the mushrooms.

We recommend using organic ingredients whenever possible.