slow cooker chicken cacciatore

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TOP Reviews:


My version, for more flavor:
4 boneless/skinless chicken breasts (frozen), 1/2 ( or 3/4) jar of spaghetti sauce (eye ball it) (I use Classico Cabernet Marinara with Herbs) 1 can tomato paste, 1/2 green bell pepper chopped, 1/2 diced yellow onion, fresh sliced mushrooms, 3 tablespoons fresh garlic, light-medium sprinkle of crushed red pepper flakes, heavy sprinkling of oregano, light-medium spinkle of black pepper (can always add more later), and fresh basil leaves torn up. Cook on low for 7-8 hours.

I altered this recipe a bit to suit our family’s tastes but the recipe still served as a wonderful basis for a great dish. I used only 3 boneless skinless breasts (whole) as we don’t really care for leftover chicken, and threw them right in there frozen as I’ve heard other reviewers say they’ve done this and I wanted to try for those days when I forget to thaw. It was cooked to perfection, fork tender and juicy in approx 7 hours. How wonderful! I used whole fresh mushrooms since they’re easier to pick out (hate em!) and sliced the onion into rings for those who don’t like them. I am big on garlic so I added about 4 big cloves, chopped, and also added some Italian seasoning and basil. 1/4 cup of wine, a can of diced tomatoes (flavored) and a can of tomato paste and voila! excellent, excellent chicken. My hubby requested I make extra sauce for dipping and such. Will make again and again!

This is a great basic recipe, but I found it a bit bland & watery. I tried again & scaled it for 4 servings, used a small jar of spaghetti sauce & a can of tomato paste, which made a nice thick sauce. I also added spices (oregano, basil, seasoning salt, pepper) and used dehydrated onion. It came out great the 2nd time!

As written, I could see why some reviews were less than favorable. To me, boneless chicken breasts just don’t seem to constitute “cacciatore”. The flavor just isn’t there, but then again, that’s only my opinion. I used bone-in pieces of chicken, which I browned in a skillet first and added the flavorful browned bits to the crock pot. The whole family was very happy with this tasty recipe. Thank you.

This is a great recipe. Use a good brand of pasta sauce, add lots of garlic and peppers and you’ll have a restaurant quality meal. IMPORTANT NOTE: If you use boneless, skinless breasts (as I did), only cook for about 4 to 5 (max) hours on LOW or else your chicken’s texture will be like canned.

Yummy – about 4.5 stars actually. I cut the recipe in half and cooked on high for 4 hours. You don’t need very much sauce. I would recommend using half the sauce it calls for in the beginning. Then towards the end you can add more if needed, that way it’s not too runny. Also, I added the mushrooms about 15 minutes before it was done, then they aren’t mushy, just perfect. Another suggestion is to always just saute the mushrooms, onions and garlic (even bell peppers if desired) in olive oil and then top the chicken and sauce with it. Yummy dish, will make again.


6 chicken thighs bone-in, skin on or off
Salt and pepper to season
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