Slow Cooker Chicken Cacciatore with potatoes is an EASY weeknight dinner that cooks itself! With chicken falling off the bone in an Italian stew, this is comfort food at its finest.
Slow Cooker Chicken Cacciatore is one of the most easy and flavoursome recipes I’ve made! That’s along aside Slow Cooker Asian Glazed Chicken, Slow Cooker Mediterranean Chicken, Slow Cooker Steak and Gravy Pies, and many more!
Slow Cooker Chicken Cacciatore
Cacciatore means hunter in Italian, and alla cacciatora translates to a ‘hunter-style’ meal or stew with chicken, onions, herbs and vegetables, all simmered down in a thick and rich tomato sauce, until the chicken is falling off the bone.
A step up from my popular Chicken Cacciatore recipe, THIS Cacciatore has the added bonus of baby potatoes AND is so easy to make! No baby sitting a pot over the stove required because it’s all done in your slow cooker!
Included in this recipe is the option to browning the chicken first. Personally, I love searing any meat before adding it into the slow cooker, for added flavour. But you don’t have too! Especially if preparing this before work and rushing out the door 20 minutes late with one shoe in hand…..never mind.
Once it’s all done, serve over pasta, steamed vegetables, spaghetti squash OR rice.
More Slow Cooker Suggestions:
Slow Cooker Honey Garlic Chicken
Slow Cooker Vegetarian Quinoa Chili
Slow Cooker Chicken Cacciatore With Potatoes
Ingredients
- 6 chicken thighs bone-in, skin on or off
- 1 pinch salt to season
- 1 pinch pepper to season
- 2 tablespoons olive oil more if needed
- 2 pounds baby potatoes quartered
- 2 tablespoons garlic minced, or 8 cloves
- 1 medium onion roughly chopped
- 1 small yellow pepper deseeded and diced
- 1 small red pepper deseeded and diced
- 2 carrots peeled and sliced
- 14 oz crushed tomatoes canned
- 14 oz tomato passata tomato sauce or puree for US readers
- 150 ml red wine optional - substitute with beef broth if desired
- 2 tablespoons tomato paste
- 2 tablespoons freshly parsley chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 beef bouillon cube crushed
- 1 teaspoon salt adjust to your taste
- 1 pinch pepper adjust to your taste
- ½ teaspoon red pepper flakes optional
- 1 cup mushrooms sliced
- ½ cup pitted black olives
Instructions
- Optional step: Season chicken with salt and pepper. Heat a small amount of oil in a pan or skillet. Sear skin-side down (if using skin on thighs) first for 3 minutes, until deep golden brown. Rotate and sear the other side for a further 3 minutes.
- Arrange the potatoes in a 6qt slow cooker bowl in single layer. Place the chicken over the potatoes and add the rest of the ingredients over the chicken (except olives and mushrooms).
- Stir to combine; cover and cook on high for 4 hours, or low for 8 hours, until the chicken is tender and falling off the bone.
- Add in the mushrooms and olives in the last 30 minutes of cooking. Season with extra salt, to your tastes and serve.
- Serve over rice, pasta or spaghetti squash.
pamela says
i have a question in the recipe do i add the whole bottle of wine in or how many measure cups do i use
Rose Markisello says
125ml is half a cup. so little more than half cup. Also I would cook off the alcohol before adding to the crock pot.
JESSICA EARL says
It’s ONLY 150lm of wine. A bottle is 750ML! please don’t add the whole bottle. 150lm is about 2/3 cup. I added a whole cup but reduced it in the pan with the bits from browning the chicken.
Francesca says
This looks delicious! Could I use chicken legs instead?
Karina says
Yes, that sounds delicious! You are welcome to alter any of my recipes to make your own. In some cases it may change the baking time and the way the recipe turns out. Hope you enjoy your chicken with potatoes!
Marie says
Love this recipe make it regularly and I add or subtract ingredients depending on what I have available. Examples have used tinned harricot beans instead of potatoes.Mild chilli powder instead of hot fresh chillies
Apple juice instead of wine .Dont bother if I haven’t got any olives. It is a fabulous starting point like all of the recipes I have tried and use off this site, cooking is an adventure and this site is my inspiration!!!
Thank you
Camille says
Do you need to add both the 400g crushed tomatoes and 400g passata to the pot or is it an either or option? It’s not clear in the recipe.
Many thanks for another great recipe!
Karina says
Yes, you will want to add both of them. Thanks so much for following along with me! Enjoy your meal!
Sarah says
I made it and beautiful flavour but it was a bit watery. What did i do wrong
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Karina says
OH no! I am sorry it was watery. I am not sure if it didn’t get hot enough for it to thicken. I am glad that the flavor was still there.
Robert Ruppert says
I vote 5 for this. As a devotee of paleo i used spaghetti squash and turnip (instead of potato). Put a lot more mushrooms and olives in it also – this was the best one I have tried, thank you
Karina says
Mmm sounds great Robert! Thank you so much for sharing your feedback!
Zina says
Made this for work in the crock pot. It turned out great! I will make this again. I doubled the chicken and served it over pasta and had plenty of leftover. It fed 6 +
Karina says
Yum! I’m so happy to hear that. Thank you for your feedback!
Jd says
Can you make this recipe with chicken breasts as well?
Joanne says
Thanks for the suggestion of turnip. I don’t eat potatoes, but may also add some as my visitors like potatoes.
Jodi says
This was incredible and leftovers were even better, Thank you!
Rose Coleman says
Love cafe delight
alex says
Do you need to add both the 400g crushed tomatoes and a 400g passata to the pot or is it an either or option? It’s not clear in the recipe.
Many thanks