Slow Cooker Chicken Cacciatore

Slow Cooker Chicken Cacciatore

4.38 from 32 votes
Course Main Course
Cuisine Italian, slow cooker
Servings 4


  • Slow Cooker


  • 2 tbsp olive oil
  • 4 chicken breasts on the bone
  • 1 onion chopped
  • 3 cloves garlic chopped
  • 1 carrot chopped
  • 200 g chestnut mushrooms sliced
  • 800 ml crushed tomatoes tinned
  • 100 ml red wine optional
  • 2 tbsp balsamic vinegar
  • 2 tbsp tomato puree
  • 2 tsp dried herbs
  • 1 tsp corn flour optional
  • 4 tbsp Chopped fresh parsley
  • Salt and pepper


  • In a large sauté pan, over high heat, heat 1 tablespoon olive oil. Season both sides of the chicken with salt and pepper.
  • Add the chicken in the pan and sear for 2-3 minutes until coloured.
  • Place the vegetables in the slow cooker, add the tomato puree, crushed tomatoes, and balsamic vinegar, dried herbs.
  • Cover with the lid and place in the slow cooker on high for 2 ½ hours or low for 4 hours, until the chicken is cooked through. Remove the chicken from the slow cooker as soon as it reaches 70˚C.
  • At this point, you can serve the sauce right away, but I prefer to combine 2 tbsp. cold water with 1 tbsp. corn flour and combine in the tomato mixture.
  • Taste and season the sauce with additional salt/pepper as desired. Serve the chicken pieces whole with a generous amount of the sauce over.
  • Serve hot over pasta or boiled potato with a big extra spoonful of sauce and a sprinkle of parsley.


If time allows, this is what I like to do for the best-ever sauce: Uncover the slow cooker and let cook on HIGH for the last 50 -60 minutes to allow the sauce to thicken and the flavour to concentrate.
Keyword chicken, Kevin Dundon, mid-week, quick and easy, slow cooker

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