Crockpot Chicken Cacciatore
Crockpot Chicken Cacciatore is a comforting Italian classic that transforms simple ingredients into a hearty meal bursting with flavor. Tender chicken simmers in a rich tomato sauce, complemented by vibrant bell peppers and aromatic herbs. This easy-to-make dish is perfect for busy weeknights or special gatherings, allowing you to enjoy restaurant-quality flavors at home with minimal effort. Let the crockpot work its magic while you relax and unwind!
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1 cup bell peppers, diced (mix of red and green)
- 28 oz can crushed tomatoes
- 2 tsp Italian seasoning
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- ½ cup red wine (optional)
- ¼ cup freshly grated Parmesan cheese for serving
Instructions
- Prepare your ingredients: Dice bell peppers and mince garlic.
- Sear the chicken: Heat olive oil in a skillet over medium heat. Sear each chicken breast until golden brown on both sides (about 5 minutes per side).
- Layer in the crockpot: Place seared chicken at the bottom of the crockpot. Add crushed tomatoes, garlic, bell peppers, Italian seasoning, salt, pepper, and red wine (if using).
- Cook: Set the crockpot on low heat for 6-8 hours until the chicken is tender and flavors meld.
- Finish: Shred the chicken in the pot using two forks and mix well. Let rest for 10 minutes before serving.
- Serve over pasta or rice with freshly grated Parmesan cheese.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: For added depth of flavor, substitute chicken thighs for breasts. Feel free to include mushrooms or olives for an extra twist. Store leftovers in an airtight container in the fridge for up to four days.