Description
Slow Cooker Chicken Cacciatore is a hearty and rustic Italian dish featuring tender chicken thighs slow-cooked in a rich tomato-based sauce infused with garlic, Italian herbs, mushrooms, and a touch of white wine. Perfect for an easy, comforting meal served over pasta and topped with savory Parmesan cheese.
Ingredients
Scale
For the Sauce and Chicken
- 2 tablespoons extra virgin olive oil
- 1 carrot, peeled and diced
- 1 cup diced onion
- 2 teaspoons minced garlic
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon red pepper flakes (or to taste)
- ¼ teaspoon salt
- Freshly ground black pepper (to taste)
- ½ cup dry white wine (such as Sauvignon Blanc, Pinot Grigio or Chardonnay)
- 8 chicken thighs (bone-in, skin removed)
- 28 ounce can San Marzano crushed tomatoes
- 8 ounces cremini mushrooms, quartered
- 2 tablespoons chopped Italian parsley
For Serving
- Shredded Parmesan cheese (for garnish)
- 8 ounces cooked pasta
Instructions
- Prepare the Sauce Base: Heat the olive oil in a 12-inch skillet over medium heat. Add the diced carrot, onion, and minced garlic. Sauté for 4 to 5 minutes until the vegetables have just softened, developing a fragrant base for the sauce.
- Add Tomato Paste and Spices: Stir in the tomato paste, dried oregano, dried basil, red pepper flakes, salt, and freshly ground black pepper. Cook the mixture for 1 to 2 minutes, allowing the spices to toast and flavors to deepen.
- Deglaze with Wine: Pour in the dry white wine and bring the mixture to a simmer, scraping up any bits from the pan to combine all the flavors.
- Slow Cook the Chicken: Place the chicken thighs into the slow cooker. Spoon the skillet mixture over the chicken and add the crushed tomatoes. Cover and cook on low heat for 4 to 5 hours, until the chicken is tender and fully cooked through.
- Add Mushrooms and Finish Cooking: Stir in the quartered cremini mushrooms and chopped Italian parsley. Cover again and continue cooking on low for another 30 to 60 minutes, until the mushrooms have softened and flavors meld beautifully.
- Serve: Plate the chicken and sauce over cooked pasta, garnish with plenty of shredded Parmesan cheese, and enjoy this comforting Italian favorite.
Notes
- This recipe delivers a rustic and comforting Italian classic with minimal effort.
- Removing the skin from chicken thighs reduces excess fat while keeping meat tender and flavorful.
- San Marzano tomatoes provide a sweet and rich tomato flavor essential for authentic cacciatore sauce.
- If you prefer a thicker sauce, cook uncovered for the last 30 minutes to allow some liquid to evaporate.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for future meals.
Nutrition
- Serving Size: 2 chicken thighs with sauce
- Calories: 441 kcal
- Sugar: 13 g
- Sodium: 673 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.04 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 45 g
- Cholesterol: 194 mg
