4 servings
6 hr 10 min

Chicken cacciatore is a delicious dish and wonderful for a weeknight meal. Usually, it is done in a skillet. But, this recipe offers a slow cooker option. Follow along to see how this recipe was made for you and your family.

Ingredients for this slow cooker dish. I prepped all these ingredients before adding them to the slow cooker. It can be done the night before and placed in fridge so they can be tossed into the slow cooker in the morning or at lunchtime.

Here's the slow cooker recipe finished in the CrockPot(C). The dish was very hot so turning off the warmer for at least 15 minutes will allow it to cool down before eating.

Here's the finished dish. It was super yummy and everyone loved it. This is about the size a a serving bowl. If you have larger bowls, it may make less for your family.

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Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 6 Hours Total time: 6 hr 10 min
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  • Nonstick spray for slow cooker bottom
  • 1.5 pound and a half of chicken thighs boneless skinless
  • 2 cups of tomato sauce
  • One cup of water
  • Half a teaspoon of salt
  • ¼ tsp of coarse pepper
  • ⅛ tsp red pepper flakes
  • Teaspoon of granulated garlic
  • 3.8 ounce sliced right olives black
  • 3 peppers sliced
  • 1 onion sliced
  • 2 carrots sliced
  • 1 tablespoon of dried parsley
  • Half a tablespoon of dried basil

Prep and cut all the vegetables. Cut the 3 peppers into slices. The thinner you cut the slices, the quicker it will soften. Slice the onions. Then, cut two carrots into strips.
Spray the slow cooker with nonstick spray to help it the chicken cacciatore not to stick during the cooking process.
Then, add the tomato sauce first. Add parsley, basil, salt, pepper, and granulated garlic. If you want it a little spicy, add 1/8 tsp red pepper flakes.
Add veggies, carrots, onions, peppers, and olives to the top of the tomato sauce. Stir the food into the sauce. Add 1 cup of water if it looks too dry.
Lay the chicken thighs on top of the tomato sauce mix and press down into the sauce. Make sure the chicken thighs are covered with a little bit of tomato sauce. Add the lid and cook in the slow cooker for 6 hours on low. Keep an eye on it to make sure it does not burn. Stirring every hour or so works just fine.
Twenty minutes before it finishes, cook the gluten-free (or regular) pasta or rice. Set aside.
After the slow cooker is finished, take it out and serve it on a bed of gluten-free pasta or rice if you want.
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