Slow-cooker chicken cacciatore

Total Time
7 hr 45 min
15 min
7 hr 30 min
Cacciatora means “hunter-style.” It’s the type of food hunters would eat after getting home from a long morning in the countryside. These dishes typically 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. It’s low-and-slow cooking at its best.


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, (5 oz each)

fresh mushroom(s)

2 cup(s), sliced (fresh, frozen or canned)

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. Whisk together tomatoes, wine, tomato paste, garlic, oregano, salt, and pepper in 3- to 5-quart slow cooker. Add chicken, mushrooms, bell pepper, and onion. Cover and cook for 6–7 hours on low or 3–31/2 hours on high.
  2. Sprinkle with olives and serve.
  3. Serving size: 1 thigh and about ¾ cup vegetables


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

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