Turn to your slow cooker for a savory, delicious meal that your whole family will love!
I love my slow cooker; it’s been part of my life since long before my grown kids were born. How it’s lasted that long, I have no idea. I don’t use it that often, which likely accounts for its longevity. However, when I do pull it out, it’s for savory recipes such as this slow-cooker chicken cacciatore.
I like to use a slow cooker for things like chili, stew, and tough cuts of meat like roasts. Today, when I take it out from the cabinet, I try to make a few meals over a couple of days so I can get plenty of leftovers in the freezer for nights when I don’t feel like cooking. That seems increasingly frequent lately, as time seems to get away from me. Being able to pull a container of cacciatore out of the freezer and pop it in the microwave may not be as good as letting it thaw in the refrigerator first. Still, when I’m hungry, it provides a deliciously filling meal.
This dish is bursting with sensational flavors, especially from the savory, herbaceous tomato sauce. I’m a sucker for anything in tomato sauce, and with the combination of garlic, Italian seasonings, and balsamic vinegar, this is one umami-packed meal. Slow cooking this recipe gives extra time for those delicious flavors to develop and permeate every morsel of chicken.
If you want a thicker sauce, remove the chicken once it’s done cooking and let the sauce continue to simmer in the uncovered slow cooker on high. It may take from 30 to 60 minutes to thicken to your liking. Another option is to use a cornstarch slurry by whisking one tablespoon of cornstarch with one tablespoon of water. Add one to two tablespoons of sauce, mix it all, and then stir it into the slow cooker and keep simmering uncovered on high until it reaches the desired thickness.
This dish originated during the Italian Renaissance, when hunters would return with their catch and any herbs and vegetables they foraged. The Italian word for hunter is cacciatore, which is how this meal got its name. It’s no wonder that this dish has so many versions because it has always been based on whatever was at hand. It wasn’t until the discovery of the New World, when tomatoes were widely introduced in Italy, that the dish transformed into what we know today. When you make this hunter’s stew, you create a comforting, warming, and filling meal that is equally good served over rice, pasta, or a bed of vegetables.
A lower-carb way to enjoy chicken cacciatore
I’ve been on a spaghetti squash craze for many years. There’s something so satisfying about grabbing a fork and pulling out all those delicious pasta-like strands of goodness. Best of all, I get to enjoy the benefits of a low-carb meal packed with vegetables. If you’ve never made spaghetti squash before, check out this recipe for Chicken-Pesto Spaghetti Squash to guide you step by step through the process. Once you make the squash, you are ready to proceed with how I like to enjoy chicken cacciatore.
My first change to the instructions below is to cut the seared chicken from step one into bite-sized pieces. Make sure to wash your cutting board and knife with hot, soapy water after cutting the chicken, which will still be raw inside. After that, everything else is the same. I find it easier and less messy to cut the chicken before adding all that delicious tomato sauce. Then, once everything finishes cooking, and I’ve loosened the spaghetti squash strands inside the shell, I add a portion of the chicken and sauce to the squash and sprinkle on some freshly grated or shredded Parmesan cheese. A quick two to three minutes under the broiler gives the cheese a golden-brown hue, and a delicious meal is ready to enjoy!
How do I store leftovers?
Allow leftover slow cooker chicken cacciatore to cool to room temperature before storing it in an airtight container in the refrigerator for up to 4 days. You can also freeze leftovers in a freezer-safe container or zippered bags for up to 3 months. Defrost the frozen chicken overnight in the refrigerator before reheating on the stove over medium-low heat until warm. Add a little water if necessary to loosen the sauce if it has become too thick during storage.
Serving suggestions
Since you already know about my recommendation for serving this slow-cooker chicken cacciatore with spaghetti squash, other non-pasta alternatives include Butternut Squash Noodles and Quinoa Rice, or check out this recipe for How To Cook Farro for a grain-packed meal. If you’re gluten-free, learn How To Cook Millet, which tastes so good with the sauce from this dish. Add a Caesar Salad, with or without the croutons, and you have a delicious meal ready to enjoy.
Ingredients
- 1 1/2 tablespoons extra-virgin olive oil divided
- 2 pounds boneless, skinless chicken breasts
- 3/4 teaspoon salt plus more, to taste
- 1/2 teaspoon ground black pepper
- 1 medium yellow onion chopped
- 4 garlic cloves minced
- 2 teaspoons balsamic vinegar
- 1 can crushed tomatoes (28 ounces)
- 1 medium green bell pepper chopped
- 10 ounces cremini mushrooms sliced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Chopped fresh parsley for garnish, optional
- Cooked pasta, rice, or veggie noodles for serving
Instructions
- Lightly coat your slow cooker with nonstick spray. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Brown the chicken for about 3-4 minutes per side until you get a nice sear. Then, transfer the chicken to the slow cooker.
- Wipe the skillet with a paper towel. Add about 1/2 tablespoon more of olive oil if needed, then add the chopped onion. Sauté for 3 minutes until softened. Stir in minced garlic and balsamic vinegar and cook for 1 minute until the garlic is fragrant. Transfer this mixture to the slow cooker.
- Add the crushed tomatoes, chopped green bell pepper, sliced mushrooms, and Italian seasoning, dried oregano, and dried thyme to the chicken and veggies in the slow cooker.
- Cover and cook on low for 3-4 hours (or on high for 1.5-2 hours) until the chicken is tender and reaches at least 165°F.
- Optional: Uncover the slow cooker and cook on high for an additional 15 minutes if you prefer a thicker sauce. Stir in extra salt and pepper to taste. Garnish with chopped fresh parsley and serve hot over pasta, rice, or veggie noodles.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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