Tender Italian Chicken Dish

This slow cooker chicken cacciatore transforms simple ingredients into a rustic Italian feast with minimal effort. The chicken thighs become incredibly tender as they simmer in a rich tomato sauce with colorful bell peppers, earthy mushrooms, and briny olives.

I discovered this recipe during a particularly busy season when my family needed comforting meals but I had little time to cook. The first time I served it over creamy polenta instead of pasta and my husband declared it his new favorite Sunday dinner.

Ingredients

• Bone in skin on chicken thighs create a richer flavor than boneless cuts
• Mushrooms add hearty texture and absorb all the delicious sauce flavors
• Bell peppers both red and green add sweetness and color contrast
• Marinara sauce use a good quality jar for best results
• Kalamata olives add a briny saltiness that balances the acidity of the tomatoes
• Italian seasoning brings authentic herb flavor use fresh herbs if available

Step-by-Step Instructions

Sear the Chicken

Heat olive oil in a large pan over medium high heat and season chicken with salt and pepper. Brown chicken thighs for 4 5 minutes per side until golden. This critical step creates that beautiful caramelized flavor that forms the foundation of the dish.

Transfer and Prepare Vegetables

Move browned chicken to the slow cooker. Using the same pan with all those flavorful drippings cook the mushrooms until they release their moisture and become golden about 4 5 minutes. Add garlic for the final 30 seconds just until fragrant.

Combine and Cook

Add the mushroom mixture onions bell peppers Italian seasoning and marinara sauce to the slow cooker with the chicken. Gently toss everything to ensure the chicken is nestled into the sauce. Cover and cook on LOW for 6 8 hours or HIGH for 3 4 hours until chicken is fall apart tender.

Finish and Serve

Stir in the olives during the final minutes of cooking. Their flavor stays brightest when added later. Sprinkle with fresh parsley before serving over pasta polenta or crusty bread for soaking up the delicious sauce.

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I absolutely love how the kalamata olives transform this dish. My grandmother from southern Italy always insisted on adding them at the end of cooking to preserve their distinct flavor. The first time I shared this recipe with her she took one bite smiled and said it reminded her of Sunday dinners in Naples.

Make Ahead and Storage

This chicken cacciatore is perfect for meal prepping. You can prepare everything the night before keep the browned chicken and vegetable mixture separate in refrigerator containers then combine in the morning to slow cook all day. The flavors actually improve after a day in the refrigerator making leftovers something to look forward to. Store in airtight containers for up to 4 days or freeze portions for up to 3 months.

Easy Variations

While this recipe is delicious as written it adapts beautifully to what you have on hand. Boneless chicken thighs work well if you prefer no bones though cooking time should be reduced by about an hour. Zucchini yellow squash or carrots can be added for extra vegetables. For a spicier version add crushed red pepper flakes or a diced jalapeño. White wine can be added before the marinara sauce for more depth of flavor.

Serving Suggestions

Traditional Italian restaurants serve chicken cacciatore over pasta but there are many delicious alternatives. Try it over creamy polenta steamed rice or roasted spaghetti squash for a lower carb option. A simple side salad with a light vinaigrette provides a refreshing contrast to the rich sauce. Crusty Italian bread is essential for soaking up every last bit of the flavorful sauce. Sprinkle with freshly grated Parmesan cheese just before serving for an extra layer of flavor.

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Commonly Asked Questions

→ Can I use boneless chicken thighs instead?

Yes, boneless chicken thighs work well in this dish. You'll need to reduce the cooking time by about 30-60 minutes as boneless thighs cook faster than bone-in. The bones do add flavor, but the dish will still be delicious with boneless thighs.

→ How can I thicken the sauce if it's too thin?

As noted in the instructions, you can uncover the slow cooker and run it on high heat for about 20 minutes to reduce and thicken the sauce. Alternatively, you could mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this into the sauce during the last 30 minutes of cooking.

→ Can I make chicken cacciatore in advance?

Absolutely! This dish actually tastes even better the next day as the flavors have more time to meld. Simply reheat gently on the stovetop or in a microwave until warmed through. Store in the refrigerator for up to 3 days.

→ What can I serve with chicken cacciatore besides pasta?

While pasta is traditional, chicken cacciatore also pairs beautifully with polenta, mashed potatoes, rice, or crusty bread for soaking up the sauce. For a lower-carb option, try serving it over zucchini noodles or cauliflower rice.

→ Can I skip browning the chicken to save time?

Browning the chicken adds significant flavor through caramelization, but you can skip this step if you're short on time. The dish will still be good, though it may lack some depth of flavor. If skipping this step, you might want to add extra herbs or a splash of red wine to compensate.

→ What type of marinara sauce works best?

Any good quality jarred marinara sauce will work well. Choose one with minimal additives and a flavor profile you enjoy. For best results, select a sauce that isn't too sweet and has some herbs like basil and oregano already incorporated.