Overhead shot of a plate of chicken cacciatore over pasta with a fork twirling noodles resting on the plate

Slow Cooker Chicken Cacciatore

This Slow Cooker Chicken Cacciatore is simple comfort food at its best. The key is to use bone-in chicken thighs in addition to breasts for extra flavor, and to use great quality tomatoes. The flavors really concentrate when it cooks all day, and the leftovers are even better! I love serving it over pasta or zucchini noodles!

Course Dinner, Main
Cuisine Slow Cooker
Keyword slow cooker chicken cacciatore
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings 6
Author Molly | Spices in My DNA


  • 2 tablespoons olive oil, divided
  • 1 pound bone-in, skinless chicken thighs*
  • 1 pound boneless, skinless chicken breasts
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 large yellow onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 (28 ounce) can crushed tomatoes*
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • handful of fresh basil leaves, torn
  • chopped fresh oregano for serving
  • freshly grated parmesan cheese for serving
  • pasta or zucchini noodles for serving


  1. Season both sides of the chicken thighs and breasts generously with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side, until golden. You will likely have to do this in batches depending on the size of your pan. Add to the slow cooker.

  2. Using the same pan, add the remaining tablespoon of olive oil, and add the peppers, onion, and garlic. Season with a couple pinches of salt and pepper. Sauté for 5-7 minutes or until softened. Add to the slow cooker.

  3. Add the crushed tomatoes, tomato sauce, tomato paste, bay leaves, dried oregano, dried basil, salt, and pepper to the slow cooker. Stir to combine. Cook for 4-5 hours on high or for 7-8 on low.

  4. Once finished, stir the handful of basil into the sauce and season to taste with salt and pepper. Serve over pasta and garnish with fresh oregano and freshly grated parmesan.

Recipe Notes

*I used bone-in, skinless thighs, but you can use the thighs with the skin on for even more flavor. Same goes for breasts - if you use bone-in, skin on, your sauce will have even more flavor!
*Try to get really good quality Italian crushed tomatoes - it will make all the difference in your sauce. It's worth the few extra dollars!