Photo of Slow-cooker chicken cacciatore by WW

Slow-cooker chicken cacciatore

SmartPoints® value per serving
Total Time
7 hr 45 min
15 min
7 hr 30 min
This is low-and-slow cooking at its best. Cacciatora or hunter-style, indicates the type of food Italian hunters would typically eat after getting home from a long morning in the countryside. These dishes traditionally combine meat and broth with onions, mushrooms, and tomatoes; bell peppers and wine are optional. The sweetness and punch of onion rounds out the dish. Throw it all in a slow cooker and you’ll end up with tender, fragrant meat, melting vegetables, and an intense broth, perfect for a warming weeknight meal. Serve this stew with some crusty bread or over steamed rice to capture every ounce of the broth's deep flavor. The olives add a bright and briny addition but can be left out if you prefer. Sprinkle some fresh parsley over your bowls for a clean finish and pop of color.


Canned crushed tomatoes

14½ oz, fire-roasted

Red wine

2 fl oz, (1/4 cup)

Canned tomato paste

1 Tbsp

Garlic clove(s)

2 medium clove(s), minced

Dried oregano

¾ tsp, crushed

Table salt

¾ tsp, or to taste

Black pepper

¼ tsp

Uncooked bone in skinless chicken thigh

4 thigh(s), (5 oz each)

Fresh mushroom(s)

2 cup(s), sliced

Green pepper(s)

1 medium, thinly sliced (fresh or frozen)

Uncooked onion(s)

1 small, chopped (fresh or frozen)


33 gm, (1/4 cup) chopped, black olives


  1. In 3- to 5-quart slow cooker, whisk tomatoes, wine, tomato paste, garlic, oregano, salt, and black pepper. Add chicken, mushrooms, bell pepper, and onion. Cover and cook for 6 to 7 hours on Low or 3 to 31⁄2 hours on High. Sprinkle with olives before serving.
  2. Serving size: 1 chicken thigh and about ¾ cup vegetables


Wine pairing: Rich red, like Amarone or Valpolicella Ripasso, both from Veneto.