Juicy chicken smothered in a flavorful mushroom tomato sauce, Slow Cooker Chicken Cacciatore is a comfort dish that’s easy enough for a weeknight dinner.

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Chicken Cacciatore has been a favorite for years. When I was younger, my best friend’s mom made THE MOST delicious chicken cacciatore, so it’s definitely a comfort food for me.

It’s a tomato based sauce with vegetables, usually mushrooms and onions. You can add any veggies your family likes, such as zucchini or carrots. I’m making it with chicken breasts, but its divine with bone-in chicken thighs.

We love chicken cacciatore over wide egg noodles, but its so versatile. Enjoy yours over pasta, rice, or potatoes.

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What you’ll need

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

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6-8 quart crock pot
Chicken Breast or Bone-In Chicken Thighs: Chicken breasts are lean, ideal if you prefer a lighter option. Bone-in chicken thighs, offer deeper flavor and stay incredibly juicy during long simmering. Choose based on your preference—both work beautifully in this dish.
Tomato Sauce, Crushed Tomatoes, or Marinara Sauce: This is the base of the dish’s rich, savory sauce. Tomato sauce is smooth and classic, crushed tomatoes add a bit more texture, and marinara gives a herby, pre-seasoned shortcut. Use what you have on hand!
Tomato Paste: This concentrated tomato product intensifies the flavor and thickens the sauce as it simmers.
Chicken Broth: Adds savory flavor and helps create the braising liquid. Low-sodium broth is best so you can control the salt level. You can substitute with vegetable broth if needed.
Bell Pepper: Sweet and colorful, bell peppers add a mild bite and bright flavor to the dish. Any color works—red and yellow are sweeter, while green is a bit more bitter and earthy.
Yellow Onion: Dice it finely so it softens nicely into the sauce as it cooks.
Garlic: Fresh garlic is a must here.
Mushrooms: Baby bella (cremini) mushrooms are hearty and earthy, a perfect match for the rich tomato base. White button mushrooms or sliced portobellos work just as well—use whatever is fresh and available.
Balsamic Vinegar: Just a splash brightens the sauce with a subtle tang and sweetness, balancing the acidity of the tomatoes and bringing out the natural flavors of the vegetables.
Seasonings – Salt, Pepper, Italian Seasoning
Parsley and Parmesan Cheese (for garnish): Fresh chopped parsley brings color and a burst of freshness to the finished dish. A sprinkle of Parmesan cheese adds salty, nutty richness—optional but highly recommended!

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How to make it

Spray the crock pot with nonstick spray or line it with a crock pot liner.

Place the chicken on the bottom.

Add all ingredients to the crock pot, fill one of the tomato sauce cans with the chicken broth and pour it in.

Cook on low 5 hours or on high 2 1/2 hours, until the chicken is 165° internal.

Shred the chicken into large pieces, (or leave the chicken whole, it’s up to you) and top with fresh parsley and Parmesan cheese. Serve over egg noodles, potatoes, or rice.

I serve with a big loaf of crusty bread and a salad. Delicious and such an easy weeknight meal!

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Prep Time: 10

Cook Time: 5

Total Time: 5 10