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.

We've made this slow cooker chicken more times than we can count, and it's always one we come back to when we 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 we Keep Making This Recipe

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

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

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

Ingredients

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

• Chicken Thighs: We 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 neededjust 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.

Pre-Cooking Tips for a reliable Chicken Cacciatore

• Brown the chicken if you have time: This step is optional, but worth it. A quick sear adds more flavor to the chicken and helps the sauce taste more developed at the end. If you're in a rush, you can skip it and it will still work.
• Layering: Place the potatoes at the bottom and the chicken on top. This way the potatoes cook in the sauce and don't stay plain, and everything cooks evenly.
• Add mushrooms and olives at the end: Don't add them at the beginning. They go in during the last 30 minutes so they keep their texture and don't turn too soft.
• Don't add extra liquid: PLEASE NO! Between the tomatoes and the chicken, there's already enough moisture. Adding more can leave you with a thinner sauce than expected.
• Prep it ahead if needed: You can chop all your vegetables the night before and keep them in the fridge. In the morning, just add everything to the slow cooker and start it.
• Avoid opening the lid too often: Every time you open it, you lose heat and slow down the cooking time. Let it cook undisturbed as much as possible.

On the stove

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 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 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.

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

We 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.

Keeping leftovers

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. We like storing the chicken with the sauce so it stays moist and doesn't dry out.

To Freeze :This freezes 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.

Recipe FAQ's

Yes, you can, but bone-in chicken thighs will give you better flavor and stay juicier after hours in the slow cooker. If you use boneless, keep an eye on the cooking time so it doesn't dry out.

It's optional, but it does make a difference. Browning adds a deeper flavor to the sauce. If you're short on time, you can skip it and it will still turn out great.

You can replace it with chicken broth. The flavor will be slightly lighter, but still good. A splash of balsamic vinegar at the end can help bring back some depth.

Yes. You can leave them out and serve it over pasta, rice, or mashed potatoes instead. The recipe still works the same.

If the sauce is thinner than you'd like, remove the lid during the last 30 minutes of cooking to let it reduce. You can also mash a few of the potatoes into the sauce to naturally thicken it.

What you need

• 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

Method

1. Start by heating a little oil in a large pan over medium-high heat. You want the pan hot before the chicken goes in so it sears instead of steaming.
2. Add the chicken skin-side down and let it cook undisturbed for about 3 minutes. Once it hits the pan, you should hear that sizzle right away.
3. Flip and sear the other side for another 3 minutes, until lightly golden. This step is optional, but it adds more flavor to the sauce later.
4. Add the potatoes to the bottom of your slow cooker and spread them out in an even layer so they cook through properly.
5. Place the chicken over the potatoes, then add the onion, garlic, red pepper, carrot, tomatoes, tomato paste, herbs, and seasonings on top. No need to make it look good here.
6. Cover and cook on high for 4 hours or low for 8 hours, until the chicken is tender and the potatoes are cooked through.
7. Add the mushrooms and olives during the last 30 minutes of cooking so they keep their texture and don't get too soft.
8. Let everything finish cooking, then gently stir so the mushrooms and olives settle into the sauce.
9. Spoon the chicken cacciatore into bowls or plates and finish with fresh parsley, if you like.
10. Serve warm as-is. Or over pasta for a more complete meal.