I’ve got the perfect weeknight dish for the fall—Slow Cooker Chicken Cacciatore! This is the epitome of comfort food, and who doesn’t love to set it and forget it? Loaded with veggies and great served over simple whole-grain polenta or pasta, it’s the perfect one-dish meal. Oh, and bonus, if you’re a family of four like us, you’ll have leftovers for something quick and easy the next day! :)
Some substitution options:
- If you can only find bone-in chicken, that’ll work instead of boneless. You’ll just have to remove the bones before eating, of course!
- If someone in your family is not a fan of olives, it’s okay to leave them out or add them at the end individually.
- If you don’t want to cook with red wine, you can use broth instead.
Other Comfort Food Recipes You Might Enjoy:
- Slow Cooker Beef Stroganoff
- Slow Cooker Braised Short Ribs
- Slow Cooker Korean Beef Short Ribs
- Weeknight Beef Bourguignon
Slow Cooker Chicken Cacciatore
Slow Cooker Chicken Cacciatore is the epitome of comfort food for the fall. This one-dish recipe is a hearty meal loaded with veggies.
Ingredients
- 2 tablespoons olive oil
- 2 1/2 pounds boneless, skinless chicken thighs
- 1/4 cup whole-wheat flour
- 1/2 cup red wine
- 1 onion, diced
- 4 bell peppers, seeded, cored, and diced
- 8 ounces mushrooms, (button or baby bell), cut in half
- 5 cloves garlic, minced
- 1/4 cup fresh oregano leaves, chopped
- 3/4 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1 28-ounce can fire-roasted diced tomatoes
- 1/4 cup capers, drained
- 1/4 cup pitted Kalamata olives
Instructions
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Heat the olive oil in a large skillet over medium-high heat. Coat the chicken in the flour and then cook until golden brown on both sides (but still raw/pink in the middle). Remove from the pan and add to the slow cooker.
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Deglaze the pan by adding the wine and turning up the heat to high while scraping the brown bits off the bottom of the pan (be careful of flare ups if using a gas range…you may want to turn the fire off momentarily while you pour the wine in). Cook for a few minutes until the wine is reduced by half, then pour into the slow cooker.
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Add the onion, bell peppers, mushrooms, garlic, oregano, salt, red pepper, diced tomatoes, capers, and olives. Cover and turn the slow cooker onto low for 7 to 8 hours or high for 4 to 5 hours. Serve over whole-grain noodles or polenta.
Recipe Notes
Adapted from Eating Well Magazine
We recommend organic ingredients when feasible.
Nutrition Facts
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Thanks for this recipe. I tried it last night and it was amazing. Definitely hitting this site up more while locked down during covid times
I have some chicken thighs in the freezer just waiting for a recipe like this. I’ll cook it tomorrow and let you know how it goes, although I’m sure it will be delicious!
I am always on team slow cooker. It’s one of my favorite ways to cook. I love coming home to a hot meal at night after only taking a few minutes of preparation in the morning. I love this recipe too. It is so good. The only thing I do different is I use boneless skinless chicken breasts and my kids don’t like capers and olives added so I save them for a Greek salad. I also add a jar of spaghetti sauce or marinara. We put it over pasta and my whole family loves it.
Omg I’ve been looking for this recipe forever (without knowing it! Haha). My mum used to cook something similar when I was a kid and this tastes as good if not better! You guys made my stomach very happy with this Chicken Cacciatore, thanks!!
It was Delicious.
Made this for dinner tonight. It was super easy and so tasty!