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. If you loved the slow cooker experience and want to utilize it more try our Slow Cooker Barbecue Ribs
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.
Notes
Nutrition
Barry says
I tried this recipe over the weekend and, just like all the other of Karina’s recipes I’ve tried, this worked out great. I noticed a recent comment made about being disappointed when using a cast iron pot. I used a slow cooker and followed the recipe. The one thing I did differently was used boneless thighs.
Brian says
I’m very sorry about this. I’ve had great success with some of your other recipes, but this one didn’t work out when using a cast iron pot. Not enough moisture.
Anna-Lilja says
Just wondering how this recipe works if no potatoes are added. Will it be watery?
Probably going to do a double recipe minus potatoes for a large group after a day of cross country skiing. Can’t wait.
Pgparks says
Anna-Lilja why would you not find a recipe for a cast iron pot????? I am always amused vby people that change the recipe and then wonder why it didn’t turn out!
jackie says
I was wondering the same thing. I am very interested in making this dish but my husband and I do not eat potatoes. Will the recipe still work out ok if they are left out or will it be too liquidy?
Debbie Burns says
Absolutely delicious and I’m normally not a big fan of cacciatore! Loved the addition of potatoes, but still having the leftovers over some pasta. Great flavor and I used boneless thighs instead of bone in which is my preference in the crock pot.
Leah says
This was delicious! Skipped the browning step and followed the recipe exactly. This is the 4th recipe I’ve tried this week from this website & I haven’t been disappointed by one! Your website makes me look like I know what I’m doing!
Nanci says
How long would you cook this in the Instant Pot please?
Chris Snapp Bleisch says
Hi
I love your recipes and the pictures are beautiful. Please giv the instant pot instructions for this dish.
Kay says
Trying this now. Possibly a silly question, but are the 2 tbsps of olive oil to brown the chicken, or does that go in the Crockpot with the other ingredients?
Sarah says
I loved this recipie! Thank-you! I tried it the first time in the crockpot and am trying it tonight in the instant pot!
Sue says
Would this recipe work using a large / electric roasting pan instead of a crock pot? I’m doubling the recipe and my crockpot isn’t big enough. If yes, how long should I cook it for?
Thanks,
Sue