This rustic slow cooker chicken cacciatore recipe is a perfect weeknight meal. With just seven ingredients plus herbs and spices, it comes together in a hurry!
This chicken adobo recipe is another easy meal that uses inexpensive chicken thighs.
How to make chicken cacciatore in the slow cooker
Layers. It’s really that simple. You’ll basically add each ingredient in the order they’re listed, then top with a spiced up tomato sauce. Cooked on low in the slow cooker for six hours or so, the chicken will be fall-apart tender and flavorful. And don’t forget — if you have an Instant Pot, that bugger likely has a slow cooker feature!
Can you make this recipe on the stove top?
Yes, of course. The ingredients will remain the same, though you’ll need to add a tablespoon or two of olive oil in which to saute the onions. Cooking this chicken cacciatore recipe on the stove top does require you to be an active participant, though. It will need to be stirred every ten to fifteen minutes or so in order to prevent sticking.
For those of you who are watching carbs, the sauce itself is pretty Keto friendly if you omit the optional white wine and serve over a low carb option like cooked spaghetti squash or zoodles. Or serve it over noodles (try this homemade pasta recipe) if you’re not interested in cutting carbs.
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Easy Slow Cooker Chicken Cacciatore
For an easy weeknight meal this recipe can't be beat -- just pop the ingredients in the slow cooker ahead of time and the dinner hour will be a snap!
Ingredients
- 2 pounds chicken thighs
- 2 bell peppers, seeded and cut into 1-inch pieces
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 onion, chopped
- 28 ounces crushed tomatoes in puree
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup white wine, optional
Instructions
- Place chicken in slow cooker. Season with salt and pepper.
- Top the chicken with bell pepper, onion, and mushrooms.
- In a bowl, combine the crushed tomatoes with the remaining ingredients: garlic, red wine vinegar, and oregano. Pour over vegetables. Cover with lid and cook on low for 6 hours.
- Serve over pasta, cooked spaghetti squash, or zoodles.
To cook on the stove top
- Combine onions, garlic, bell pepper, and mushrooms in a large stock pot along with 1-2 tablespoons of olive oil. Cook over medium heat until onions are transparent.
- Add remaining ingredients and stir until combined.
- Cook covered, over medium heat for one hour, or until chicken is cooked through and tender.
Notes
You can use green bell pepper or red bell pepper, as you like. And if your family prefers white meat, feel free to use chicken breasts instead of thighs.
Serves 4-6, depending on serving size.
Nutrition Information:
Yield: 4 Serving Size: 4 ServingsAmount Per Serving: Calories: 620Saturated Fat: 10gCholesterol: 222mgSodium: 912mgCarbohydrates: 23gFiber: 5gSugar: 12gProtein: 41g
