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Some recipes are truly special. Not only are they delicious and comforting (a must!), but they also have a way of bringing people together in a meaningful way. This Slow Cooker Chicken Cacciatore is one of those recipes. It’s easy enough for a healthy weeknight dinner, special enough to serve for a dinner party, and is a recipe that, for me, is filled with happy memories. 

Healthy Slow Cooker Chicken Cacciatore. Authentic Italian chicken cacciatore, made easy in the crock pot! Boneless chicken breasts or thighs simmered in a richly flavored tomato sauce. Serve with pasta or rice for a family-friendly dinner.

I made this dish for new friends when we first moved to Milwaukee. We were new in town, struggling to meet people, and I reached out to two college acquaintances with the hope that (if I bribed them with a crock pot full of Italian food), they might entertain the possibility of being friends with me.

Five years later: we’re still gathering around the table together, this time as close friends.

As Crockpot Italian Chicken proves, it’s not hard to bond over the cozy, richly flavored sauce and moist, tender chicken breast pieces in chicken cacciatore. The best part? It takes 15 minutes of prep work. Thank you, slow cooker!

Today’s recipe, along with other healthy crock pot chicken recipes on my site like Crock Pot Chicken Pot Pie, Crockpot Chicken and Potatoes, Crock Pot Mexican Casserole, Crock Pot Chicken and Rice, and Slow Cooker Greek Chicken (among many of my other slow cooker recipes), are a wonderful way to bring the people you care about around the table, while keeping your own prep work fuss free.

Whether you want to make this chicken cacciatore recipe for a delicious, family-friendly, easy weeknight dinner or as a main course for your next dinner party, I feel certain that you will be met with nothing but praise and requests for seconds.

Healthy Slow Cooker Chicken Cacciatore is packed with flavor, including crushed tomatoes, garlic, and Italian spices.

About Chicken Cacciatore

If you’ve never had chicken cacciatore, it’s an old Italian dish. Cacciatore means “hunter” in Italian, and to prepare something alla cacciatora refers to a meal that is prepared “hunter style.”

In cacciatore sauce, you’ll find onions, herbs, tomatoes, and sometimes bell peppers. Mushrooms and wine (red or white) are also common ingredients.

If you’re not already making Crockpot Meatballs, I can’t imagine a more fitting meal than “hunter’s stew” for a casual dinner, whether it’s with friends or on a busy weeknight at home.

It’s warm and comforting, and its classic, simple Italian flavor profile is accessible and appealing, even to picky eaters.

Easy Slow Cooker Chicken Cacciatore. A tasty slow cooker dinner made with boneless, skinless chicken breasts, crushed tomatoes, mushrooms, and bell peppers.

About This Slow Cooker Chicken Cacciatore Recipe

Italian chicken cacciatore usually uses a mix of chicken parts and is slowly simmered on the stove.

I wanted to make this recipe as hands-free as possible, so I opted for a healthy chicken cacciatore slow cooker approach. Making chicken cacciatore in the crock pot achieves the same tenderness and depth of flavor as the slow-simmer method, with less hassle.

If you like the idea of making this recipe on the stovetop instead, try my easy Chicken Cacciatore recipe.

The Ingredients

  • Chicken. I opted for a boneless chicken cacciatore with boneless, skinless chicken breasts. You could also use boneless chicken thighs or bone-in chicken pieces, though you will need to add to the cook time. If using bone-in chicken, remove the skin first so that it does not become soggy.
  • Garlic. For depth and classic Italian flavor.
  • Balsamic Vinegar. For brightness and balance. Don’t skip it.
  • Crushed Tomatoes. An easy way to create the base for our sauce.
  • Veggies. To make this easy chicken cacciatore healthy, I added a generous amount of veggies, including onion, bell pepper, and mushrooms.
    • If you aren’t a fan of mushrooms (or someone in your house is not), you can easily omit them.
  • Italian Seasoning. I love using this spice blend, as it’s an all-in-one way to add a variety of Italian herbs and spices with one scoop.
  • To Serve. I love my chicken cacciatore over whole wheat pasta noodles with a sprinkle of fresh parsley. See below for other yummy ideas.

The Directions

  1. Season the chicken and brown both sides in a skillet.
  2. Add the onion, garlic, and vinegar, cooking until fragrant. Add everything to the slow cooker with the pan drippings.
  3. Add the vegetables and seasoning. Cook until your chicken reaches 165 degrees F, then remove it. This is when you can chop or shred the chicken as desired.
  4. Let your sauce simmer uncovered in the crockpot to thicken. Stir in the vinegar and reserved chicken, then season to taste. Enjoy!
easy slow cooker chicken cacciatore on a plate

How do you Thicken Chicken Cacciatore?

  • My Tip: To thicken my chicken cacciatore, I remove the chicken meat, and let the sauce simmer in the slow cooker uncovered on high. After about an hour, the sauce will thicken, and the flavors will develop nicely.
  • You could also add a cornstarch slurry to thicken your sauce. Remove your chicken, and whisk together 1 tablespoon cornstarch with 1 tablespoon water and 1 tablespoon of your sauce. Then, stir this mixture into the slow cooker and let simmer until thickened.

What is the Difference Between Chicken Cacciatore and Chicken Parmesan?

  • In chicken parmesan recipes, the meat is typically breaded and then fried or baked (like in my Baked Chicken Parmesan recipe). Afterwards, a large piece of cheese (generally mozzarella or provolone) is melted over the top of the chicken pieces.
  • Chicken cacciatore resembles a stew packed with vegetables, tomato sauce, and lots of yummy seasoning.
  • This is a boneless chicken cacciatore recipe, but many times it will be made with bone-in meat. Chicken Parmesan uses boneless chicken.

What is Traditionally Served with Chicken Cacciatore?

While this dish can be served as is, here are some ideas for what sides go with chicken cacciatore:

Recommended Tools to Make Slow Cooker Chicken Cacciatore

  • Programmable Slow Cooker. I love that it switches to “keep warm” at the end of the cooking time so my food rarely overcooks.
  • Stainless-steel skillet. I like this one (top of the line and outstanding) or this one (also great).

The power of food to bring people together and strengthen relationships, while certainly not an original thought, is deeply real and deeply impactful in my life. Since you are here reading this, I suspect it is for you too.

I hope this comforting slow cooker chicken cacciatore brings some joy and togetherness to your table, and I hope it brings some deliciousness to your evenings, both the busy ones and the not-so-busy ones too.

Slow Cooker Chicken Cacciatore

4.69 from 70 votes
This healthy slow cooker chicken cacciatore recipe cooks chicken in a rich tomato sauce packed with Italian flavor. An easy family dinner!

Prep: 15 minutes
Cook: 4 hours
Total: 5 hours 30 minutes

Servings: 4 –6 servings


  • 1 tablespoon extra-virgin olive oil plus 2 teaspoons, divided
  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon balsamic vinegar plus 1/2 teaspoon, divided
  • 1 can crushed tomatoes 28 ounces
  • 1 medium green bell pepper chopped
  • 8 ounces sliced baby bella cremini mushrooms
  • 2 teaspoons Italian seasoning


  • Whole wheat pasta brown rice, polenta, rice, zucchini noodles, or baked and shredded spaghetti squash
  • Chopped fresh parsley freshly grated Parmesan cheese


  • Lightly coat a large slow cooker with nonstick spray. Heat 1 tablespoon olive oil in a large skillet over medium high. Season both sides of the chicken with salt and pepper. Once the oil is hot and shimmering, add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. Transfer the chicken to the slow cooker.
  • Reduce the skillet heat to medium. With a paper towel, carefully wipe out the skillet. Add the remaining 2 teaspoons olive oil. One the oil is hot, add the onion and cook until beginning to soften, about 3 minutes. Add the garlic and 1 tablespoon balsamic vinegar. Cook for 1 minute, or until the garlic is fragrant and the vinegar has reduced. Transfer to the slow cooker, along with any pan drippings.
  • Top the chicken with the tomatoes, green bell pepper, mushrooms, and Italian seasoning. If using chicken breasts: cover and cook on HIGH for 1 1/2 to 2 1/2 hours or LOW for 4 to 5 hours, until the chicken is cooked through. If using chicken thighs: cover and cook for 3 to 4 hours on HIGH or 5 to 6 hours on LOW. Remove the chicken from the slow cooker as soon as it reaches 165 degrees F. If desired, chop or shred the chicken (or you can serve the pieces whole).
  • At this point, you can serve the sauce right away if you are in a hurry, BUT, if time allows, this is what I like to do for the best-ever sauce: Uncover the slow cooker and let cook on HIGH for 1 hour to allow the sauce to thicken and the flavor to further develop. Just before serving, stir in the remaining 1/2 teaspoon balsamic vinegar. Taste and season the sauce with additional salt/pepper as desired.  If you’ve chopped or shredded the chicken, return it to the sauce and toss to combine and warm through. Otherwise, serve the chicken pieces whole with a generous amount of the sauce on top. Serve hot over pasta, rice, polenta, or veggie noodles, with a big extra spoonful of sauce and a sprinkle of parsley and Parmesan.



Serving: 1(of 6)Calories: 228kcalCarbohydrates: 10gProtein: 32gFat: 8gSaturated Fat: 1gCholesterol: 73mgFiber: 3gSugar: 6g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. Yum! I just had this for dinner! Fantastic and super duper easy!

    I used red peppers instead of green (green ones make me burp :) and skipped the mushrooms cause I didn’t have any. I “pulled” the chicken after it had cooked.

    Excellent. Highly recommend. Thank you!5 stars

    1. Cecilia, I’m so glad to hear you enjoyed the recipe! Thank you so much for giving it a try and taking the time to leave this wonderful review!

  2. Looks delicious!! However also have a question?

    How would you adapt the recipe to use wine?

    I really enjoy your blog by the way!!!

    1. Hi Bill! I’d suggest adding a generous splash or two to the pan with the vegetables at the end of their saute to deglaze the pan. That would be delicious! I hope you enjoy the recipe.

  3. Is it OK to use frozen chicken breast instead of fresh? I know I can’t sear them, so we’ll lose some flavor, but hopefully it won’t change the profile too much?

    1. Hi Tori- absolutely! The cooking time may vary if beginning with frozen chicken so just keep an eye on it! Let me know what you think – hope you enjoy!

  4. Just tried this tonight, and it was my first time ever using a slow cooker. Terrific! I did the extra one hour simmer of the sauce. My in-laws dropped by tonight, and everyone really enjoyed it. It’s definitely joining the regular dinner rotation. Thank you for a recipe that has everything (taste, veggies, protein), and is easy to make! One question: Do you know if it freezes well?5 stars

    1. Monika, I am SO pleased to hear this! Chicken can be a little hard to reheat. You might try cutting into bite sized pieces, then gently rewarming it with a bit of chicken stock and mix it with freshly made pasta. Thanks so much for trying the recipe and taking time to leave this wonderful review!

  5. Delicious recipe!! Love how it uses simple ingredients that I normally have on hand. Took your suggestion and let the sauce go for another hour, yum!! Will definitely be making this again- thank you ? 5 stars

  6. I’m making this for dinner tonight but can’t seem to find where i put my slow cooker (just moved in the area)
    Can I cook this on the stove?

    1. Hi Franchesca! I am afraid I’ve never tried the recipe this way, so I can’t be 100% certain. If you have a large Dutch oven, you could try simmering it on your stove instead. I’d suggest looking for resources online to see how to convert slow cooker recipes to the stove and see if that helps (or maybe wait until you find your slow cooker?). I hope the move goes well and that you find it soon! Unpacking is such a hassle!

          1. Yum, Came across this recipe today, substitued mushrooms (yuck) for Zuchinni which I sliced into about 2cm spices & then halved.

            I added extra tomatoes, because we like ours saucey & cooked on low for 4 hours, it wS so good… this has been book w
            Marked & will be on regular rotation in our house.5 stars

          2. I’m so happy that you enjoyed the recipe, Shell! Thank you for sharing this kind review!

  7. This is delish. Used 5 skinless bone in chicken thighs and half red pepper/half green and a little extra garlic. Otherwise followed the recipe exactly. Love it!5 stars

  8. I have never posted a review of any recipe before now, but this dish compelled me to do so! The flavors were absolutely incredible, which I found has always lacked with Chicken Cacciatore. I am sure it’s the balsamic vinegar, which I did add a little extra. I also did what you suggested and took the lid off and cooked another hour on high after removing the chicken thighs. I didn’t have green bell peppers so I used a red and yellow one. I also chopped the veggies very coarsly so they wouldn’t get mushy. I added 3 tsp of the Italian seasoning instead of 2 and stirred to mix it with the other veggies so it wouldn’t sit just on the mushrooms. This is going into rotation!5 stars

  9. Do you think this can be doubled? I assume I would just add more time ? It looks delish, but I have at least 8 adults to feed. I would love to serve it though!

    1. Hi Donna, I haven’t tried doubling it myself, but if your crock pot is big enough, you’re right that it would likely need more time. If you give it a try, I’d love to hear how it goes!

  10. tried this recipe tonight.
    I used canned dice tomatoes? This
    made it runnier but good.
    would this make a huge difference?4 stars

  11. I’ve made a lot of chicken cacciatore, but never in a slow cooker. I was excited to find this recipe. I already had everything on hand and it’s in my slow cooker as we speak! I used chicken thighs and plan on serving it over herb cauliflower rice.

    Thank you!5 stars

  12. The recipe had tons of flavour and the chicken was so tender done this way.   I love finding recipes that you can make ahead so that you can visit stress free with your guests and enjoy the meal with them.  You can’t go wrong with this dish.5 stars

    1. Hi Bev, I like to sear the chicken because it adds great flavor. I haven’t tried the recipe without doing so, but you are welcome to experiment. I hope you enjoy!

  13. My family found this recipe extremely flavourless. If you decide to try this, GREATLY increase the garlic and italian spice. We were able to salvage by basically dumping a bunch of parmesean cheese on it.1 star

    1. Hi Darian, I’m sorry to hear this recipe wasn’t to your taste. As you can see from the other reviews, many readers have tried it and enjoy it, but everyone’s taste buds are different. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish you would have loved this!

    My family loved this last night.  Get his recipe was less messy than others I have tried and the sauce was not greasy.  I might up the spice level a bit if I made it again.  I swerved with fresh linguine,  BTW—the leftovers were also terrific.5 stars

  15. Did this recipe last night. Didn’t have any balsamic vinegar on hand.
    My husband found it a bit bland.
    Would that have been the difference? Otherwise I loved the simplicity of it.4 stars

    1. Hi Ruth, not using the vinegar could definitely have made a difference. You could also tweak the Italian seasoning measurements to your preference too. I hope it is even better next time!

  16. Hi! Question for you – do I take the chicken out to cook the sauce on high for the last hour? I’d feel weird about leaving the chicken on my counter for an hour – do I put it in the fridge and then back in the crock pot after? Thanks!

    1. Hi Rachel! You do remove the chicken while it simmers to make sure the chicken doesn’t over cook. You can certainly pop it into the fridge if you prefer, then rewarm it in the sauce. I hope you enjoy it!

  17. I’ll be making this one night this week. It looks delicious! Should I cook the peppers and mushrooms in the skillet with the onion and garlic? Or do the peppers and mushrooms go into the slow cooker uncooked?

    1. Hi Jill! Check out steps 2 and 3—the onion and garlic are sauteed in step 2, and then the peppers and mushrooms are added raw to the crockpot later in step 3. I hope you enjoy the recipe!

      1. Thank you! I noticed that after I commented AND after I’d already started making it today. (I’m a “measure once, cut 3 times” kind of girl lol). I did sauté them for a little bit with the onions and garlic before putting them in. Hopefully it’ll still turn out okay! Thanks for the reply!

  18. Hi, Jill,

    I’m a newbie chef, lol. How well does this dish freeze for leftovers? If it does freeze well, how would I best do that to get the most out of future servings?

    1. Hi Camila! Chicken can be a bit tricky to reheat. I haven’t tried freezing this, but if you decide to try, you might try cutting into bite sized pieces, then gently rewarming it with a bit of chicken stock. I hope you enjoy it!

  19. I loved this recipe. I used chicken thighs. I didn’t have crushed tomatoes so I used a 28-ounce can of whole tomatoes with a tablespoon of tomato paste and a small can of tomato sauce. I also added summer squash and a little celery. I love vegetables and it was wonderful.4 stars

  20. Thanks for the recipe!  I am trying to cook and eat more real food and this was very nice – a great balance of skillet for flavor and crockpot for convenience.  The only changes I made were to double it and use bone in, skin on chicken thighs.  Leftovers were also very good, served over steamed green beans.  :-)4 stars

  21. This is a delicious recipe!  I made it yesterday to take to a friend who recently had surgery.  She and her husband loved it as did my husband and I.  Easy to make.  Thanks for sharing!5 stars

      1. You’re welcome, Erin. I did do a couple of deviations from your original recipe.  I used red bell pepper instead of green due to personal preference. I also added a splash of red wine with the balsamic vinegar. We had the leftovers for lunch today. The dish was just as delicious as it was last night. Thanks, again for sharing. I will definitely make this again. 

  22. Delicious.  Added just a couple  of my own touches – some crumbled up Pasquale Sciarappa-style “oh yeah baby” peppers for extra spice and a half cup of Chianti while cooking down the sauce.  Thanks for a great recipe!5 stars

  23. I’m cooking the cacciatore in crock pot right now, about 5 hours to go. Looks really good so far!5 stars

  24. Question for you: can this be adapted for an instant pot recipe? Would love to make this in less time by pressure cooking. Any recommendations on how to adapt for instant pot?

    1. Jessica, I’m afraid I don’t have a specific IP suggestion (especially since thick things like tomato sauce can trigger a burn warning on newer models, so I am more hesitant to make recommendations). If you want to speed it up, I’d suggest simmering the chicken in the sauce on the stovetop instead of slow cooking it. Then you can remove the chicken after it is cooked and reduce the sauce further. If you’d like to try playing around with the IP, you could sear the chicken and saute the vegetables in it first with the saute function, make sure you scrape the pan completely to remove any stuck on bits of food, then add all the ingredients and cook on HIGH pressure for about 8 to 10 minutes (for medium 10 to 12-ounce breasts). Then you could remove the chicken and use the saute function to reduce the sauce further. Again, I haven’t tried this and am not sure if it will burn, so please be aware of the risks. If you decide to play around, I’d love to hear how it goes!

  25. Made this on Monday. Only thing I did different was to add multi colored little potatoes and lots of red pepper flakes. We like things spicy!!!! It was so amazing that I am making another batch right now just 3 days later. I gave some to some friends and they couldn’t get over how delicious it is!!! THANK YOU5 stars

  26. The recipe calls for green bell peppers. I find red or yellow bell peppers tastier. However, I’m not sure if they are easily available in your supermarkets. If visual is important, red bell pepper may not be the best choice as it gives you red (red bell peppers) on red (tomatoes)..

    I added brussel sprouts and it went well.

    BTW, I used bottled Italian tomato passata (from the pasta sauce section of the supermarket).

  27. This truly is a perfect cacciatore recipe. The balsamic vinegar AND taking the lid off the last hour is what sets this recipe apart from ALL the others. Don’t skip either and you’ll love it. Put whatever else ya want into this but be sure you add the balsamic vinegar just as Erin instructs and i love the thickness of the sauce that takes place once you remove that lid for the last hour. Excellent! Thank you Erin. And I don’t even like tomatoes nor mushrooms but, WE LOVE THIS RECIPE!!

  28. This deserved 10 stars!  Just delicious. Probably my favorite of all of your recipes so far.  I made with boneless chicken thighs since my husband is a fan. The thighs were done in 3 hours on high.  I did cook the sauce for well over an hour after the chicken was cooked.  Then I added the chicken back in as the linguine cooked.  I never thought of adding balsamic to the onions and then to the sauce as simmering.  Made all of the difference in the world! I added fresh basil, crushed red pepper and herb de Provence for the Italian seasoning with plenty of garlic in the onions. We saved the leftover sauce for another meal. What a fabulous recipe find!  The best cacciatore that I have ever made and super easy. Can’t wait to try it with breasts!  Way to go, Erin.  You out did yourself with this recipe. 5 stars

    1. This MADE my day, Diane! Thank you so much for taking the time to try this recipe and for leaving this incredibly kind review!

  29. Need to add something to thicken. It was vegetable soup, very bland. Did the extra hour with the top off with no improvement. Will double everything if I do it again.

    1. Hi Cole! I’m sorry this recipe didn’t turn out as you expected. I know it can be frustrating to try a new recipe and not have it turn out, so I really wish you would’ve enjoyed it!

  30. I made this in the instant pot and it turned out great. I also added some crushed red pepper along with the spices to give it some zip. Served over risotto. Will definitely make again!5 stars

  31. Tried this and was bland. I only went with this recipe because I saw that it had a few good reviews only to finally realise after making. That most reviews were just fans saying how they can’t wait to try it out. 
    Kinda disappointing. 1 star

    1. Hi Emma! I’m sorry to hear that this recipe wasn’t a hit for you. I (and other readers) really enjoyed the flavors. I know it can be frustrating to try a new recipe and not have it turn out, so I really wish you would’ve enjoyed it.

  32. I just signed up for your email. I love that the recipes are interactive and you give great answers. Plus your readers have some interesting comments too.  Your chicken cacciatore recipe is what drew me in because it sounds delish. Before I make it, I wonder if leaving the bones in the breasts would make it more moist or more flavorful. I know to remove them at the end. But does leaving the bones in during the cooking process really make a difference in this recipe? I do love the convenience of the boneless chicken breast. Have you or anyone reading this tried it both ways to compare? Thanks in advance; I’m looking fw to receiving  more of your enticing recipes and interesting stories behind them. :-)

    1. Thank you for sharing this kind comment, Linda! I have not made this recipe with bone-in chicken breasts, but other readers have reported success with it. I found the boneless chicken very moist in this recipe, but you could certainly try it either way. I hope you love the recipe!

  33. Making this now. The video shows stirring the peppers, tomatoes and mushrooms before putting the cover on. However, the directions do not say to do so. I did not stir..we will see!

    1. Hi Jaison! We keep it on a plate and cover it to keep it warm; that said, if you are not comfortable with that idea, you could also refrigerate it; I would remove it from the refrigerator about 15 minutes before the sauce is finished to let it come to room temp, then shred it and put it in the warm sauce to heat it back up. I hope you enjoy the recipe

    1. Hi Roseann! You should cook the chicken for 3 to 4 hours on HIGH or 5 to 6 hours on LOW. Check to make sure the chicken is done by using an instant read thermometer. I hope this helps and that you love the recipe!

  34. Very easy, even for me, a non-cook.  The meal was superb!  Big mistake because my wife now wants me to make it again (;-).  Skipped mushrooms because my wife doesn’t like them.  Used bone-in chicken thighs because they were in my freezer then shredded them when the meat was done.  Really super served over rice, pasta or in a bowl all alone.5 stars

  35. I have made this recipe at least five times now, and it came out perfectly each time. The only alterations I make are to double the garlic and the Italian seasoning. I also find it helpful to put some Italian seasoning on the chicken when you are frying it up. If you are using chicken breasts, rather than chicken thighs, make sure you do not overcook them. You have a lot more degrees of freedom using chicken thighs. An excellent recipe and extremely easy to make. I always share this with my neighbors,  and they love it. They are always asking me when am I going to make my chicken cacciatore!5 stars

    1. I’m so excited that this has been a hit for you, John! Thank you for sharing this kind review!

  36. I love this recipe. I make it exactly as it says. My daughter who is very picky why was this too. We make this approximately every two weeks and can’t get enough of it! Thank you!5 stars

  37. I actually pretty much followed the recipe (not something I always do!). I used bone in chicken thighs with skin on. I added a little bit of grated zucchini and carrot to the sauteed onion. I also sauteed half of the mushrooms and put the others in the crockpot. It was REALLY EXCELLENT.5 stars

  38. Can this be done without the balsamic vinegar? Or is there a suitable replacement? I’m allergic to it (like hives and throat swelling) and love chicken cacciatore but am having a hard time finding recipes I like that don’t have it.

    1. Hi Erin! I’ve never tried this without the balsamic vinegar, so it would be an experiment. I hope you enjoy the recipe if you try it!

    2. You may want to try squeezing a little fresh lemon juice into the sauce at the end. It adds some fresh, brightness to the sauce. I have not done this with this recipe, but have in other tomato sauces and it makes a difference! I hope this helps.

    1. Hi Hannah! I’ve only tested the recipe as written, so you’d be experimenting. If you decide to play around with it, I’d love to hear how it goes!

  39. My husband just loved this dish. I give it 5 Stars. However, I did add a teaspoon of sugar to counter the tartness. Thank you, Erin!5 stars

  40. Hi Erin! Made this tonight. My husband and I loved it!!! Used boneless chicken breasts and followed the recipe exactly. Came out perfect! I will be making this again and again. My husband is not a fan of whole wheat pasta so we had it over regular rigatoni. ❤5 stars

  41. This recipe was really well-received by my family. Half of us had it over pasta. The half had it over polenta. Either way it was delicious. I made a fresh loaf of bread so we could soak up all of the delicious sauce. By the way, I did not have any crushed tomatoes in my pantry, so I used 1/2 jar of Italian Herb pasta sauce, and it really turned out very well. I still added extra italian seasoning too.5 stars

  42. This was a perfect recipe for the slower cooker. Directions were easy to follow and the dish was very flavorful. I should have taken the chicken out just a bit sooner than I did, so that was my error. My husband liked it and loves that we will have leftovers for a day or two!5 stars

  43. Recipe #5 and another hit! I followed your instructions, including leaving the lid off for the last hour, and at that point I tasted it and decided to add more Italian seasoning, salt, and pepper. The balsamic added such a lovely sweet tang to the sauce, and the chicken was tender and delicious. I served it over fusilli and we have plenty for lunch leftovers. Thank you!5 stars

  44. This is my ‘go to’ chicken cacciatore recipe, and I’m Italian! Added some kalamata olives last hour when set up sauce to thicken. This recipe is excellent.5 stars

  45. Recipe looks so good and love the reviews. Was thinking of doubling the recipe or making three pounds. Should I just double the ingredients? My mom used to make hers by cutting up the breasts into bite size pieces. How do you think that would work or should I just keep them whole, cut them in half? Has anyone done this before?

    1. Hi Brenda! I haven’t tried doubling it myself, but if your crock pot is big enough, it should work fine. Once the chicken is cooked through, you could definitely chop it into bite-sized pieces if you prefer. If you give it a try, I’d love to hear how it goes!

    1. Hi Johanna! Yes you can double the recipe. In the recipe card it gives you the option to increase servings size and that will give you updated amounts for ingredients. Hope that helps!

  46. Great looking recipe.
    If I want to add some red wine, how much and when would I add it?
    If I want to add some carrots to the sauce, do I add them with the onions?
    Can I add the mushrooms partway through cooking so they don’t get too soft?
    Thank you

    1. Hi Adria, I have not tested this recipe with the additions you are asking about, so you would be experimenting. Other readers have reported back that they have had success in add red wine in with the balsamic and replacing the balsamic with red wine. Carrots do take a little long to cook then onions, so the cook time would be different. For the mushrooms, it seems like it would work adding them partway through.Hope this helps!

    1. Hi Kimberly, although I haven’t tried it myself, I would say that you could definitely use white balsamic vinegar. Hope you enjoy the recipe!

  47. Hi ! I Only have white vinegar and cooking wine could replace the balsamic vinegar with one of those or anything else ? This looks very good and definitely want to try !

    1. Hi Lacy, I haven’t tested this recipe with any other type of vinegar, so you would be experimenting. If you try it out, let me know how it goes!

  48. Excellent recipe! Served over basmati rice and the boneless chicken breasts were moist. Definitely on the list of favourites.5 stars

  49. Hi Erin,

    I’ve got this cooking in the slow cooker now, and I’m sure it would be wonderful. I have to ask you about your recipe though. You suggest adding 1/2 teaspoon of balsamic vinegar at the end.

    Really? 1/2 teaspoon!?

    We have 2 pounds of chicken, a pile of vegetables, and an oversized can of tomatoes.

    I’m going to make it with and without that 1/2 teaspoon, and lets see if you can tell me which one is which?

    Thanks for the recipe, though. We’ll be enjoying it soon.


    1. Hi Tom! Yes that is exactly what I recommend. I test these recipes multiple times before I put them on the website and stand by each and every recipe. Hope you enjoy it!

    1. Hi BeckySue! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online ( is popular). I hope that helps!

  50. Thankyou. Delicious! I forgot how good this was when my mother used to make it. Will make again. I didn’t add the peppers and mushrms raw to the pot. I fried them up and added them in later. Didnt want mushy peppers. I will add more than one pepper next time also. I forgot to take off skin but just discarded it. I used bone-in thighs. So good. I am 100% Italian and giving u much praise for this recipe.5 stars

  51. Made this tonight and it’s delicious! Super easy, minimal ingredients but very flavorful. Followed directions to a T!5 stars

  52. I was never a huge fan of chicken cacciatore before I tried Erin’s recipe. Now I love it and my wife as well. This is definitely one of my go-to recipes now. If you’re on the fence like I was about chicken cacciatore do yourself a favor and make this. You won’t be sorry!! 🙏❤️😃5 stars

  53. This was SO good & so easy… I used skin-on chicken breasts out of preferences, and allowed to sit for an hour, uncovered, on high. While I’m sure this would have been good otherwise, I decided to throw in some pasta for the last hour to cook in the sauce… Now I know that the pasta will likely absorb most of the moisture anyway. If you’re looking for a legitimate one-pot slow cooker dinner, I’d recommend throwing in your spaghetti with 1 hour to go, and NOT allow to sit on high. Overall, great recipe thank you!5 stars

  54. Hi! I made this few weeks ago, and I was happy with it except I think it will be betterif I choose the low setting instead of high next time. Can I double this recipe? What changes would I have to make?4 stars

    1. Hi Julie! I haven’t tried doubling it myself, but if your crock pot is big enough, the recipe would likely need more time. In the recipe card you can hit the 2x button. That will tell you the amount of ingredients doubled, but it won’t give an updated time. If you give it a try, I’d love to hear how it goes!

  55. I made this recipe for the first time for a dinner party. Unfortunately, it didn’t turn out very well. I followed the recipe completely. I weighed the chicken and it was just over 2lb, but not by much. The chicken was very tender after cooking for 5 hours, so I shredded it and kept it warm. I continued to cook the sauce uncovered in my crockpot as directed for another hour. The problem was there just wasn’t nearly enough sauce! After putting the chicken back in the sauce it was pretty dry. I used angel hair pasta, but there just wasn’t enough sauce and honestly, not much flavor. I was very disappointed as your pictures shows lots of sauce and mine just didn’t turn out the same. I might make this again and add another can of crushed tomatoes and add more herbs or spices for more flavor.3 stars

    1. Hi Christy! I’m sorry to hear this didn’t turn out well for you. It’s hard to know what went wrong without being in the kitchen with you. Mine is very saucy, so I am not sure why yours wasn’t.

  56. First, the sauce was phenomenal! However, the breasts were way over done. Because the breasts were very large, I cut them in half to have 4 nice sized servings. So, not 2 lbs of chicken but probably more like 1.5lbs. Browned them first, as indicated in the recipe. Set the crock-pot for 4.5 hours, but checked the breasts at 3 hours. They were already over-cooked at 195! I was so disappointed. Took them out of the crock pot and let the sauce continue for another two hours. Ate a couple of bites of the chicken but ended up throwing most of it away. Fortunately the sauce served on riced cauliflower got us through the meal. I don’t understand, as other crock pot chicken breast recipes call for the same amount of cook time. Did browning them first cause them to over-cook?? Please help me understand.2 stars

    1. Hi! It sounds like cutting the breast in half is what overcooked them. My timing is based on whole breast. Hope this helps!

  57. This is a great recipe. I added more veggies (a chopped red pepper and more mushrooms) , so I added about 1 cup red wine with 2 TBS of tomato paste and extra seasoning. Three whole chicken breasts were cooked in 4 hours, and the sauce was thick and tasty. Served it with whole wheat linguine.5 stars

  58. This is a great recipe. I added more veggies (a chopped red pepper and more mushrooms), so I added about 1 cup red wine with 2 TBS of tomato paste and extra seasoning. Three whole chicken breasts were cooked in 4 hours, and the sauce was thick and tasty. I thickly sliced the breasts and put back in the sauce on warm. Served it with whole wheat linguine and a tomato/red onion/walnut/goat cheese arugula salad with balsamic dressing.5 stars

  59. Can you sear the chicken and cook the onions the night before and then add everything to the slow cooker in the morning?

    1. Hi Jennifer, the onions could be cooked ahead of time, but it I would not recommend searing the chicken and not immediately cooking it in the slow cooker.

    1. Hi Pat! Chicken can be a bit tricky to reheat. I haven’t tried freezing this, but if you decide to try, you might try cutting into bite sized pieces, then gently rewarming it with a bit of chicken stock. I hope you enjoy it!

  60. Thank you for recipe! Delicious! I think the balsamic vinegar gives it a special and tasty touch. Will definitely make again and will try your other recipes 😋❤5 stars

  61. Turned out soak up remaining sauce with bread good. Recommend checking chicken breasts temp at 3-3.5 hours of cooking. Thick breasts were already at 165 degrees.5 stars

  62. This came out so good! Easy and delicious! I used bone-in chicken thighs, which makes it an inexpensive meal also.5 stars

  63. I made this chicken cacciatore tonight for dinner. Both my husband and I thought it was delicious!! The flavor of the sauce that the chicken cooked in was very flavorful with all those great veggies in it. To make it even healthier I served it over zucchini noodles!
    Will definitely make this meal again!!5 stars

  64. This was soooo good! I’d never made chicken cacciatore before and it’s definitely going to become a regular thing now! The instructions were so easy to follow and the flavor of the sauce was unreal. Love how it has some veggies mixed in as well! Will be making this again for sure!!5 stars

        1. Hi Michelle! I haven’t tried it myself but I am sure you could. You can definitely use green peppers instead of colored ones. Enjoy!

  65. This flavor was amazing!! One of our favorite sauces and so easy. Could I do this on the stove top in a Dutch Oven and would I need to change cooking times or thickening of sauce at end?5 stars

  66. Great recipe. I’ve made this recipe once or twice a year for several years.

    The question, How do you Thicken Chicken Cacciatore? I add 6-8 ounces to the slow cooker for the last hour of cooking time on the low setting. This thickens the sauce and adds body to the meal. Additional orzo can also be plated beneath the chicken.5 stars

    1. Someone asked how do you thicken the sauce and the comment was add 6-8 ounces but it does not specify 6-8 ounces of what ingredient!

  67. I followed every step of the recipe but unfortunately mine came out watery. I used Tighes. I am not blaming the recipe just the nature of crock pot in general, it yields excessive liquid when cooking chicken in a crock pot.3 stars

    1. I’m sorry to hear that you had trouble with the recipe, Dan. The method and timing has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!

  68. I am making this tomorrow but I only have raw chicken tenders and not breasts. Do I still sauté the chicken before adding and if I cook on low, how soon should I check them?

    1. Hi Jodi! You would cook it the same way as you would the chicken breast, just reducing the timing some. I haven’t tried it myself so guessing here, but I would start checking after 2 hours. Hope you enjoy it!

  69. I was wondering if I use bone in thighs and legs (leg quarters severed) if there would be any time difference on high?

    1. Hi Toni! Yes you could use bone in chicken. I haven’t specifically tested it myself but I would start checking the internal temperature at 2 hours. Hope you enjoy it!

  70. I used red wine vinegar .. 5 garlic cloves, can of Italian seasoned tomatoes and omitted the mushrooms. Used green pepper and onions with 2tbspn of Italian seasoning spice. Had it with rice. Nice flavour. I didnt brown the chicken, just put everything in the crockpot.4 stars

  71. I’ve made this recipe several times. It’s delish!!!! To give the sauce more depth I add 1/4 cup red cooking wine. I also add sliced black olives and zucchini. I use 2 28oz. can crushed tomatoes, we like a lot of sauce! I don’t check the temperature of the chicken. I use boneless breast and brown it first in a frying pan like you said so the chicken is fully cooked. Serve over spaghetti with lots of grated cheese!5 stars

    1. Hi GinaMarie! So glad you enjoyed the recipe! Thank you for this kind review and feedback on additions!

  72. Excellent recipe. I’ve tried other recipes and never really liked them. This is very good and simple to prepare. Will be making this again.5 stars

  73. Hi Erin! I’m making this today and was wondering if I use split chicken (breast with bone), how much should I use and how long would you add to the slow cooker on low?

    1. Hi Sena! I covered this a little in the blog post that you could use “bone-in chicken pieces, though you will need to add to the cook time.” I’m not able to say how much time because I haven’t tested all of the different types of chicken. I would still use the same amount of chicken which the recipe calls for 2 pounds. Hope this helps!

  74. Do you need to do the precooking of the chicken and veg etc or can you just throw it all in the slow cooker?
    Thank you :-)

    1. Hi! That’s how I’ve tested it for this recipe to help give it that boast on great flavor. If you decide to experiment I’d love to know how it goes!

    1. Hi Amanda! The 28 ounces of crushed tomatoes is definitely enough for this recipe. No need to add anything else. Enjoy!

  75. Great recipe! I first read this from a Cafe Delight blog – but I love that this is for chicken breast. Will be making asap.

  76. After 3 hrs I checked & the chicken breasts were not only done but they were dry. I followed ur recipe. Maybe I should use thighs next time? Can they be with bone?

    1. I’m sorry to hear you had trouble with the recipe, Amy. Did you cook on high or low? Thighs would definitely work.

  77. Delicious! I added a can of drained artichoke hearts and a canned of drained, pitted olives. We had this over butternut squash noodles. I doubled the recipe so we could have dinner ready to go for bowling night during the week. The meat was falling off the bone so I shred it up. Can’t wait for night two!5 stars

  78. Beat slow cooker chicken cacciatore I have ever made. I used chicken thighs with bones along with trimmed skin along with in bone chicken breast. Set slow cooker on high for 4hrs. Shredded the chicken. Very tender; fell off the bone5 stars

  79. Great Dish!
    I added Zucchini and at the end I added spinach for added veggies.

    Delish. Will def make again.

    Served over spaghetti squash noodles :)5 stars