Slow Cooker Chicken Cacciatore

Ingredients

• 2 tablespoons (30 ml)ghee or butter, melted
• 1 mediumyellow onion, peeled and diced
• 3garlic cloves, peeled and minced
• 2 mediumred bell peppers, seeded and sliced
• 300 g (2 cups)sliced cremini mushrooms
• 2 teaspoonssea salt
• 1 teaspoonblack pepper
• 794 g (28 ounces)petite diced tomatoes
• 1 tablespoon (15 ml)red wine vinegar
• 454 g (1 pound)boneless, skinless chicken breasts
• To tastefresh parsley, for garnish

Instructions

1. 1

   Combine ingredients

   Put all the cacciatore ingredients in the base of the slow cooker and toss them together.

2. 2

   Cook slowly

   Cover and cook on high for 4 hours or on low for 6 hours. Once cooking has begun, keep the lid on.

3. 3

   Stir the cacciatore

   When the cooking time is up, switch off the slow cooker, remove the lid and stir everything together well.

4. 4

   Serve and store

   Divide between 4 servings and garnish with parsley. Refrigerate leftovers for up to 3 days, or freeze in a sealed bag or container for up to 6 months.

What is chicken cacciatore?

Cacciatore means “hunter-style” in Italian and commonly refers to a rustic dish of meat cooked with vegetables and tomatoes. This slow cooker version uses chicken breasts, peppers and mushrooms for a straightforward, tomato-rich meal.

The ingredients cook together in one pot, so the vegetables soften and flavour the sauce while the chicken cooks. A little red wine vinegar adds a sharp note to balance the tomatoes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 28g protein, 16g carbs, 17g fat.

The chicken supplies most of the protein, while the tomatoes, onion and peppers contribute most of the carbohydrates. Ghee or butter is the main source of fat, with the vegetables adding fibre; serve with extra greens or a moderate portion of rice or pasta to round out the plate.

Why these ingredients work

Chicken breasts: boneless, skinless pieces are convenient to serve, and the slow cooker keeps them surrounded by the tomato mixture as they cook.

Vegetables: onion and garlic build a savoury base, while red peppers and cremini mushrooms add sweetness and a tender, substantial texture.

Tomatoes and vinegar: petite diced tomatoes provide the main sauce, and red wine vinegar gives it a tangy edge.

The hands-off method

Everything goes into the slow cooker at the start, making this a simple recipe to prepare without browning ingredients separately. Toss the mixture so the chicken and vegetables are distributed through the tomatoes.

Once the lid is on, leave it closed for the full cooking time. Removing it during cooking lets heat escape and interrupts the steady cooking process.

How to check the texture

When cooked, the chicken should be tender and cooked through, and the peppers and mushrooms should be soft. Stir well after cooking to bring the meat, vegetables and tomato sauce together.

If the chicken breasts are especially thick, check that the centres are cooked through before serving. The recipe gives a cooking time but no separate doneness test.

Choosing a cooking time

Use the high setting for 4 hours or the low setting for 6 hours, following the recipe's stated timings. Avoid lifting the lid during either cooking period.

Slow cookers can vary, so use the stated time as a guide and check that the chicken is cooked through before turning off the cooker.

What to serve alongside

Serve the cacciatore on its own or with a starch to catch the tomato sauce, such as pasta, rice or crusty bread. A simple green salad or steamed green vegetables make a fresh contrast.

Finish each serving with fresh parsley for a light herbal note. Add it just before serving rather than cooking it with the other ingredients.

Recipe notes & tips

• Dice the onion and slice the peppers evenly so they soften at a similar pace.
• Keep the slow cooker lid closed throughout the cooking time.
• Stir thoroughly after cooking to distribute the chicken and vegetables through the sauce.
• Taste the finished sauce before serving, as the tomatoes and salt can vary by brand.
• Add the parsley at the table so it stays fresh and fragrant.

Variations

• Use chicken thighs: Swap in boneless, skinless thighs for a richer result.
• Add herbs: Stir dried oregano or basil into the ingredients before cooking.
• Bring the heat: Add a pinch of chilli flakes for gentle warmth.
• Include olives: Stir in sliced olives near the end for a briny note.
• Serve with pasta: Spoon the sauce and chicken over cooked pasta for a heartier meal.

Common mistakes to avoid

• Lifting the lid: Heat escapes and cooking is interrupted; keep it closed until the time is up.
• Uneven pieces: Large, irregularly cut vegetables may soften at different rates; cut them into similar-sized pieces.
• Skipping the final stir: The sauce and vegetables can be unevenly distributed; mix everything well before serving.
• Serving without checking: Slow cookers and chicken pieces vary; check that the thickest part of the chicken is cooked through.
• Adding parsley too early: It loses its fresh character during a long cook; use it as a garnish.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. The recipe also says the dish can be frozen in a sealed bag or container for up to 6 months; thaw in the fridge and reheat until piping hot.

Frequently asked questions