Chicken Cacciatore Slow Cooker

This Slow Cooker Chicken Cacciatore with potatoes is one of those dinners that just works, especially on busy days. It’s made with bone-in chicken thighs, potatoes, and a simple tomato sauce, all cooking together in the slow cooker until the chicken turns tender and starts to fall off the bone, and the potatoes soak up all that flavor underneath.

I’ve made this slow cooker chicken more times than I can count, and it’s always one I come back to when I want something simple but still feels like a proper meal. Once everything goes into the crockpot, there’s not much left to do, and by the time it’s ready, you’ve got a hearty, one-pot dinner that doesn’t need anything extra.

Why I Keep Making This Recipe

The first time I made this was for a family dinner with my kids. I had been out all day and didn’t have time to cook something complicated, but we already had plans to eat together.

I added everything to the slow cooker earlier, including the potatoes, and that ended up being the BEST decision. They cooked right in the sauce and didn’t need anything extra by the end.

I’ve made this a few times since, and it’s one I always come back to when I know I won’t have time later. Everything cooks together, nothing feels separate, and dinner is already done when you need it.

Ingredients

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This Slow Cooker Chicken Cacciatore keeps things simple but layered with flavour.

• Chicken Thighs: I use bone-in, skin-on thighs because they hold up better in the slow cooker and don’t dry out. You can use boneless thighs or even chicken breast if needed, just keep in mind they cook faster and can be a bit softer in texture by the end.
• Potatoes: Baby potatoes are the easiest since you can leave them whole or halve them. If you’re using larger potatoes, cut them into even chunks so they cook at the same rate. Placing them under the chicken helps them cook in the sauce instead of staying plain.
• Crushed tomatoes and passata: Using both gives you a better balance. Crushed tomatoes add texture, while passata keeps the sauce smooth. If you don’t have passata, you can use the same amount of crushed tomatoes instead. The sauce will just be slightly more textured.
• Red wine: This is optional. It adds a deeper flavor, but you can leave it out without needing to replace it. If you still want that extra depth, a small splash of chicken stock works well.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How to Make Chicken Cacciatore

1. Start by heating a little oil in a large pan over medium-high heat. Once the oil is hot, add the chicken skin-side down. You should hear it sizzle right away. Let it sit without moving it too much, this is what helps it develop that golden color instead of steaming.
2. Flip and sear the other side until lightly browned, then set the chicken aside. This step is optional, but it gives the sauce a better base flavor later on.
3. While the chicken rests, add the potatoes to the bottom of your slow cooker and spread them out in a single layer. This helps them cook evenly and keeps them from staying firm in the center.
4. Place the chicken over the potatoes, then add the chopped vegetables, tomatoes, tomato paste, and seasonings on top. Don’t worry about mixing everything perfectly at this stage. As it cooks, everything will settle and combine on its own. Just make sure the chicken is sitting in the sauce and not completely exposed.
5. Pour in the red wine, if using. At this point, you should have enough liquid from the tomatoes and chicken, so avoid adding anything extra.
6. Cover and let it cook without opening the lid too often. As it cooks, the chicken will become tender and the sauce will slowly come together. The potatoes underneath will absorb all the flavor from above.
7. In the last 30 minutes, add the mushrooms and olives. Adding them later keeps them from becoming too soft and helps them hold their texture in the final dish.
8. Once it’s done, give everything a gentle stir and taste the sauce. Adjust salt if needed. The chicken should be very tender and easy to pull apart, and the potatoes should be fully cooked through.

Finish with fresh parsley if you like, and serve warm over pasta, rice, or on its own.

Serving Suggestions

This Slow Cooker Chicken Cacciatore is one of those meals you can serve straight from the crockpot and be done. With bone-in chicken thighs that cook low and slow, the meat turns fall off the bone tender, and the potatoes make it feel like a complete, one pot dinner without needing much else.

If you want to stretch it or switch things up, there are a few easy ways to serve it depending on what you’re in the mood for.

Pasta is probably the most classic option. Spaghetti or penne hold onto the sauce really well and turn this into a more traditional Italian-style plate. Rice works just as well if you want something simple that soaks everything up without overpowering the dish. If you want something a little lighter, something like cauliflower fried rice works surprisingly well with the sauce.

Some other good options:

• Mashed potatoes if you want it extra filling
• Crusty bread for scooping up every bit of sauce
• Creamy polenta for something a little different
• Zucchini noodles or spaghetti squash if you want a lighter option

I almost always add something on the side to soak up the sauce, especially something warm and cheesy straight out of the oven like garlic cheese bread or a crispy, melty sandwich like three-cheese Italian grilled cheese It makes the whole meal feel a little more complete without adding much extra work.

Storage & Reheating

This is one of those meals that actually tastes even better the next day. The sauce thickens slightly, the chicken soaks it all in, and everything just comes together more.

To Refrigerate:
Let everything cool down first, then transfer it to an airtight container. It will keep well in the fridge for 3 to 4 days. I like storing the chicken with the sauce so it stays moist and doesn’t dry out.

To Freeze:
This freezes really well. Let it cool completely, then store it in a freezer-safe container or bag. It can be frozen for up to 2 to 3 months. When you’re ready to use it, thaw it overnight in the fridge for best results.

To Reheat:
Reheat gently on the stove over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. You can also use the microwave in short intervals, stirring in between so it heats evenly.

Try not to overheat it, especially the chicken. Since it’s already fall off the bone tender, too much heat can dry it out faster than you’d think.

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