Slow Cooked Chicken Cacciatore

I threw this together on a rainy Wednesday when the kitchen felt cold and I needed something that would cook itself. The smell of tomatoes and oregano filled the house by noon, and by dinner, the chicken was so tender it fell apart with a fork. It wasn't fancy, but it felt like exactly what the day needed.

I made this for my neighbor recovering from surgery, and she called me that night just to say thank you. She said it reminded her of her grandmother's kitchen in Naples. I've been making it ever since, mostly because it's easy, but also because it feels like care you can ladle into a bowl.

Ingredients

• Bone-in, skinless chicken thighs and drumsticks: These cuts stay juicy during long cooking and give the sauce a richer, deeper flavor than breasts ever could.
• Onion, red and yellow bell peppers: They sweeten as they cook and add color and body to the sauce without needing extra steps.
• Mushrooms: Sliced mushrooms soak up the tomato broth and turn silky, almost meaty in texture.
• Garlic: Minced fresh garlic melts into the sauce and makes the whole kitchen smell like an Italian grandmother is visiting.
• Crushed tomatoes and tomato paste: The paste adds concentrated sweetness, while the crushed tomatoes create a chunky, rustic base.
• Dry red wine: Optional, but it brings a subtle acidity and warmth that balances the sweetness of the tomatoes.
• Chicken broth: Low-sodium broth keeps the sauce from getting too salty as it reduces.
• Dried oregano, basil, thyme: These dried herbs bloom slowly in the heat and build layers of flavor you can't rush.
• Crushed red pepper flakes: A pinch adds gentle warmth without making it spicy.
• Bay leaves: They add an earthy, almost piney note that rounds out the sauce.
• Fresh parsley and basil: A sprinkle at the end brings brightness and a hit of color.

Instructions

Season the chicken:

Rub salt and pepper all over the thighs and drumsticks so every bite has flavor. Don't be shy, the seasoning will mellow as it cooks.

Brown the chicken (optional but worth it):

Sear the chicken in a hot skillet with a little olive oil until the skin side is golden. This step adds a caramelized depth, but you can skip it if you're short on time.

Layer the vegetables:

Toss the onion, peppers, mushrooms, and garlic into the slow cooker. They'll soften and sweeten as they simmer beneath the chicken.

Build the sauce:

Pour in the crushed tomatoes, tomato paste, wine, and broth, then stir gently. The liquid should just cover the vegetables and reach halfway up the chicken.

Add the herbs:

Sprinkle the oregano, basil, thyme, and red pepper flakes over everything, then tuck in the bay leaves. Give it one last gentle stir.

Slow cook:

Cover and cook on low for 6 hours, or high for 3 if you're in a hurry. The chicken should be fall-apart tender and the sauce thick and fragrant.

Finish and serve:

Pull out the bay leaves, taste the sauce, and adjust the salt if needed. Spoon the chicken and vegetables over pasta, polenta, or rice, then scatter fresh parsley and basil on top.

Save

One Sunday, I served this to a table full of friends who didn't know each other well yet. By the time we'd soaked up the last of the sauce with bread, everyone was laughing and asking for seconds. It's the kind of dish that makes a room feel warm and a table feel full.

What to Serve It With

This cacciatore is perfect over soft polenta, which soaks up the sauce like a sponge. I also love it with wide pappardelle or even just a pile of crusty bread for dipping. Rice works too, especially if you want something simple that won't compete with the bold flavors.

How to Store and Reheat

Let it cool completely, then store it in an airtight container in the fridge for up to four days. Reheat gently on the stove with a splash of broth to loosen the sauce. The flavors deepen overnight, so leftovers are honestly the best part.

Little Things That Make a Difference

Browning the chicken before slow cooking is optional, but it adds a caramelized richness that I notice every time. If you skip the wine, add a splash of balsamic vinegar for a little acidity. And always taste the sauce before serving, sometimes it needs just a pinch more salt or a grind of black pepper to come alive.

• Use fresh garlic, not jarred, the flavor is noticeably brighter.
• Don't skip the bay leaves, they add a subtle earthiness you'll miss if they're gone.
• Let the dish rest for 10 minutes before serving so the sauce thickens slightly and clings to the chicken.

Save

This is the kind of recipe that takes care of you as much as you take care of it. Set it up in the morning, let it cook while you live your life, and come home to something that feels like a gift.

Your Questions Answered

→ Can I use boneless chicken instead?

Yes, boneless chicken thighs or breasts can be used but may cook faster and yield a slightly less rich texture.

→ Is it necessary to sear the chicken first?

Searing adds extra flavor and color but can be skipped for convenience; the slow cooking still produces tender results.

→ Can I make this dish without wine?

Absolutely, the wine is optional. Simply replace it with more chicken broth to maintain moisture and flavor balance.

→ What sides pair well with this dish?

Pasta, creamy polenta, or steamed rice complement the rich tomato sauce and tender meat nicely.

→ How can I thicken the sauce?

Remove the slow cooker lid during the last 30 minutes of cooking to allow the sauce to reduce and thicken.