This crockpot chicken cacciatore brings all the rustic Italian flavors you crave with practically zero effort. Meanwhile, the chicken becomes so tender it falls apart at the touch of a fork, while the tomatoes, peppers, and herbs meld into a rich sauce that coats every strand of pasta perfectly. Best of all, it’s the kind of meal that fills your house with amazing aromas and brings everyone rushing to the dinner table.
After years of perfecting comfort food recipes like my creamy penne alla vodka and hearty soup beans with ham hock, I’ve learned that the best family dinners come from recipes that practically cook themselves. This chicken cacciatore is exactly that kind of recipe – set it up in the morning, and dinner takes care of itself.
Easy Crockpot Chicken Cacciatore Recipe
Tender chicken simmers with tomatoes, peppers, and Italian herbs in this comforting slow cooker cacciatore that's perfect for busy weeknights.
Ingredients
- 4-5 boneless skinless chicken breasts
- 1 - 28oz can whole tomatoes
- 1 - 12oz can tomato paste
- 1 large red bell pepper, sliced
- 1 package sliced mushrooms (8 oz)
- 1 medium sweet yellow onion, sliced
- 4-5 garlic cloves, peeled and smashed
- 4-5 fresh basil leaves
- 1 tbsp oregano
- 1 tsp Italian seasoning
- 1 pound pasta of choice
- 1/4 to 1/2 cup water
- Parmesan cheese for serving
Instructions
- Add sliced onions, bell peppers, mushrooms, and smashed garlic to crockpot.
- Nestle chicken breasts on top of vegetables.
- Blend whole tomatoes, tomato paste, basil, oregano, and Italian seasoning until smooth.
- Pour blended sauce over chicken and vegetables, add 1/4 to 1/2 cup water.
- Cover and cook on low for 5-6 hours until chicken is tender.
- Cook pasta according to package directions during last 15 minutes.
- Serve chicken and sauce over pasta, topped with Parmesan cheese.
Notes
- Chicken thighs can be substituted for even more tender results.
- Make ahead: Prepare through step 4 and refrigerate overnight.
- For thicker sauce, remove lid during last 30 minutes of cooking.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 377Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 86mgSodium: 132mgCarbohydrates: 44gFiber: 6gSugar: 12gProtein: 40g
Nutrition info is meant as a rough guide. Brand choices, portion size, and swaps can shift the numbers, so double-check if exact values matter to you. See our full disclaimer at victoriarecipes.com/disclaimer for more details.
What You’ll Need
This recipe relies on pantry staples and fresh vegetables that come together beautifully:
- 4-5 boneless skinless chicken breasts
- 1 – 28oz can whole tomatoes
- 1 – 12oz can tomato paste
- 1 large red bell pepper, sliced
- 1 package sliced mushrooms (8 oz)
- 1 medium sweet yellow onion, sliced
- 4-5 garlic cloves, peeled and smashed
- Fresh basil, 4-5 leaves
- 1 tbsp oregano
- 1 tsp Italian seasoning
- 1 pound pasta of your choice
- Parmesan cheese for serving
- 6-quart crockpot or slow cooker
- Blender for sauce
Detailed Cooking Instructions
Time needed: 5 hours and 15 minutes.
Tender slow-cooked chicken cacciatore with vegetables and Italian herbs served over pasta.
- Layer vegetables in crockpot
Add sliced onions, bell peppers, mushrooms, and smashed garlic cloves to your slow cooker. These vegetables create a flavorful base that the chicken will nestle into.
- Add chicken
Place chicken breasts directly on top of the vegetables. They’ll absorb all those wonderful flavors as they cook.
- Blend sauce
In a blender, combine whole tomatoes, tomato paste, fresh basil, oregano, and Italian seasoning. Blend until completely smooth.
- Pour sauce and cook
Pour the blended sauce over chicken and vegetables, then add 1/4 to 1/2 cup water. Cover and cook on low for 5-6 hours until chicken easily shreds with a fork.
- Cook pasta and serve
During the last 15 minutes, cook pasta according to package directions. Serve the tender chicken and rich sauce over pasta, topped with freshly grated Parmesan cheese.
Tips & Tricks
- First, for the most tender results, try chicken thighs instead of breasts. They stay juicier during the long cooking time and shred beautifully.
- Next, make ahead by prepping through step 4, then store in the fridge overnight. Actually, the flavors improve this way, and you’ll have dinner ready to turn on in the morning.
- Also, if your sauce seems too thin, simply remove the lid during the last 30 minutes. This lets extra moisture evaporate and builds those rich flavors.
- Don’t skip smashing the garlic cloves. This releases way more flavor than just slicing, and the long cooking time smooths out any sharp edges perfectly.
- Finally, cook your pasta just until tender since it will continue softening when mixed with the hot sauce.
- For other slow-simmered comfort foods, try my soup beans with ham hock – it uses the same hands-off cooking method but creates an entirely different flavor profile.
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Frequently Asked Questions
First, smash the garlic cloves instead of chopping them. This releases more flavor during the long cooking. Also, blend the tomatoes with herbs to create a smoother sauce than adding them separately.
Traditionally, chicken cacciatore is served over pasta, polenta, or crusty Italian bread to soak up the rich tomato sauce. However, pasta is the most popular choice, with penne, rigatoni, or spaghetti working beautifully.
Actually, pasta is the traditional and most popular choice for chicken cacciatore. The sauce sticks beautifully to pasta shapes like penne, rigatoni, or even spaghetti. While rice can work, pasta is more true to this Italian dish.
Simply remove the slow cooker lid during the last 30 minutes of cooking. This lets extra moisture evaporate. Also, you can mix 1 tablespoon of tomato paste with 2 tablespoons of the cooking liquid and stir it back in for extra thickness and richer flavor.
Variations & Add-Ins
- Spicy version: Add 1/2 teaspoon red pepper flakes to the blender with the tomatoes, or toss in a few sliced jalapeños with the vegetables.
- Add more protein: Stir in a can of cannellini beans during the last hour of cooking for extra heartiness and fiber.
- Vegan swap: Replace chicken with thick slices of eggplant and portobello mushrooms, reducing cook time to 3-4 hours on low.
- Low-carb variation: Serve over spiralized zucchini noodles, spaghetti squash, or cauliflower rice instead of traditional pasta.
- Wine addition: Add 1/2 cup dry white wine to the blender with the tomatoes for deeper, more complex flavors.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | Yes | Use gluten-free pasta or serve over rice |
| Dairy-Free | Yes | Skip Parmesan or use nutritional yeast |
| Vegan | No | Replace chicken with eggplant and mushrooms |
| Keto | No | Serve over zucchini noodles, omit pasta |
| Nut-Free | Yes | No adjustments needed |
Storage, Freezing & Reheating
- Fridge: Store leftovers in a sealed container for up to 4 days. The flavors actually improve overnight as they meld together.
- Freezer: Freeze the chicken and sauce (without pasta) for up to 3 months in freezer-safe containers, leaving room for expansion.
- Thawing: Thaw overnight in the refrigerator for best texture and even reheating.
- Reheat: Warm in a 350°F oven for 15-20 minutes or microwave in 60-second intervals, stirring between. Add a splash of water if the sauce seems thick.
- Make-ahead tip: Prep all ingredients the night before and store in the slow cooker insert in the fridge, then cook the next day.
Save This Recipe for Later
This crockpot chicken cacciatore is definitely one to keep in your rotation. Save it to your Pinterest board or share it with someone who loves comforting Italian flavors!
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