Description
This Crockpot Chicken Cacciatore is a hearty and flavorful Italian dish that combines tender seared chicken breasts with a rich tomato-based sauce loaded with bell peppers, onions, garlic, mushrooms, and Italian herbs. Slow-cooked to perfection, this comforting meal is easy to prepare and perfect for busy weeknights or casual family dinners.
Ingredients
Scale
Chicken and Seasoning
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 2 pounds boneless, skinless chicken breasts (thawed if frozen)
Tomato Sauce Base
- 28 ounces crushed tomatoes (1 large can)
- 4 ounces tomato paste (1 can)
- ½ cup white wine
- 1½ teaspoons Italian seasoning
Vegetables and Aromatics
- ½ onion (sliced)
- 2 bell peppers (any color, sliced)
- 3 cloves garlic (minced)
- 8 ounces cremini mushrooms (sliced)
Instructions
- Heat the olive oil: Warm 1 tablespoon of olive oil in a large skillet over medium heat to prepare for browning the chicken.
- Season the chicken: Sprinkle ½ teaspoon of kosher salt evenly over the 2 pounds of boneless, skinless chicken breasts.
- Brown the chicken: Working in batches to avoid overcrowding, brown the chicken breasts in the skillet for 2 minutes on each side. Do not cook them through; the goal is to develop a golden crust.
- Set aside chicken: Remove the browned chicken breasts from the skillet and place them on a plate temporarily while preparing the sauce in the slow cooker.
- Prepare the sauce: Add the crushed tomatoes, tomato paste, white wine, Italian seasoning, sliced onion, sliced bell peppers, and minced garlic into the slow cooker. Stir everything together gently to combine the flavors.
- Add the chicken to slow cooker: Nestle the seared chicken breasts into the vegetable and tomato mixture in the slow cooker, ensuring they are covered by the sauce.
- Slow cook the dish: Cook the chicken and sauce on high for 3-6 hours or on low for 6-8 hours, allowing the flavors to meld and the chicken to become tender.
- Add mushrooms: About 30 minutes before serving, add the sliced cremini mushrooms to the slow cooker and continue cooking on low until the mushrooms are tender.
Notes
- For best results, do not skip browning the chicken as it adds depth of flavor to the dish.
- Feel free to use any color of bell peppers to suit your preference or what’s available.
- You can substitute white wine with chicken broth if you prefer a non-alcoholic version.
- Serve with pasta, polenta, or crusty bread to soak up the delicious sauce.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
