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Slow Cooker Chicken Cacciatore brings the comfort of rustic Tuscan kitchens right to your own dinner table. This dish is all about letting time and simple, wholesome ingredients do the heavy lifting. You gather everything up in the morning, come back later, and a savory chicken stew awaits with tender veggies, punchy olives, and a sauce you will want to scoop straight from the pot.
What Makes It Special
- Easy slow cooker meal that requires almost no hands-on work
- Layers of flavor from olives and fresh vegetables mingle all day for a true Italian taste
- Chicken thighs stay juicy and rich without fussing over the stove
- Plenty of veggies and potatoes make it hearty and satisfying with minimal extra sides
The first time I made this was on a chilly fall night when I wanted something hearty without hours at the stove. Now it is my top pick for any time I want to impress guests but still have time to relax.
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What You’ll Need
- Baby potatoes: cut in half add a natural creaminess and soak up all the saucy flavors. Look for small potatoes that feel firm with no soft spots for best results.
- Boneless skinless chicken thighs: hold up perfectly in the slow cooker. Thighs are juicier than breasts and deliver more flavor. Choose fresh meat that is pink and moist without any odor.
- Herb and garlic seasoning: adds instant Tuscan flair. Check the label for real herbs and avoid anything with too much salt or fillers.
- Red bell pepper: brightens both flavor and color. Firm shiny peppers with no wrinkling or soft spots are ideal.
- Yellow onion: chopped brings sweetness as it cooks down all day. A true kitchen staple.
- Jarred minced garlic: gives convenient flavor without peeling or chopping. Look for a fresh jar for the most punch.
- Sliced black olives: add briny depth and a classic Italian note. Aim for olives packed in water rather than oil for cleaner flavor.
- Pureed tomatoes: are the sauce base. Go for high-quality canned or box varieties with just tomatoes and maybe salt on the ingredient list.
- Chicken broth: builds sauce body and melds everything together.
- Tapioca flour: thickens the stew to a lovely glossy finish. The best tapioca flour is white and fine with no off aroma.
Let’s Cook This Together
- Prepare the Base:
- Place halved baby potatoes in the bottom of your slow cooker. Scatter chicken thighs over them in a single layer. This allows the chicken juices to flow right into the potatoes for maximum flavor.
- Layer the Flavors:
- Sprinkle over your herb and garlic seasoning. Add chopped red pepper and yellow onion. Spoon in the minced garlic and scatter the sliced olives throughout.
- Build the Sauce:
- Mix pureed tomatoes with chicken broth in a bowl until smooth and even. In a separate small cup whisk together tapioca flour and just a splash of cold water until perfectly smooth with no lumps. Stir this slurry into the tomato mixture to help thicken as it cooks.
- Cook Low and Slow:
- Pour the mixture evenly over the slow cooker contents so everything is coated. Cover tightly with the lid. Cook on high for three to four hours or on low for six to eight hours. By the end the chicken will be fork-tender and the sauce thick with flavor.
- Check and Finish:
- When the chicken reaches 165 degrees internal temperature you know it is done. If the sauce needs thickening simmer with the lid off for a bit at the end or add more tapioca slurry. Serve hot and spoon plenty of sauce over the chicken.
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Good to Know
- High protein and loaded with vegetables
- A true all-in-one dinner that reheats beautifully for busy weeknights
- Sauce stores well in the freezer for future meals
The black olives are my secret love in this dish. Their briny bite keeps every spoonful interesting. I remember serving this at a family reunion the year I started learning Italian recipes. Every single person came back for seconds.
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Keeping It Fresh
Store any leftovers in an airtight container in the fridge and it will taste even better the next day thicken up the sauce with a quick simmer right before serving if needed. You can also freeze portions up to three months so you always have comfort food ready just when you need it.
Easy Ingredient Swaps
If you do not have tapioca flour you can use cornstarch or even plain flour to thicken the sauce just mix it with water first to avoid lumps. For a different twist swap green olives for black or use orange bell pepper for a milder flavor.
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How to Serve It Right
This chicken cacciatore goes perfectly with a loaf of crusty bread to scoop up the sauce. For a lighter meal serve over a bed of wilted spinach or steamed green beans. A sprinkle of fresh parsley at the end adds lovely brightness.
Behind the Dish
Chicken cacciatore means hunter style in Italian and was traditionally cooked on open fires using game and whatever was in season. My take honors that heritage with simple ingredients and the ease of a slow cooker which always makes my kitchen smell amazing all afternoon.
Recipe FAQs
- → Which chicken cut works best?
Boneless skinless chicken thighs offer the juiciest texture and hold up well to long, slow cooking.
- → Can I substitute vegetables?
Yes, try adding mushrooms or carrots for added depth, or swap baby potatoes with diced Yukon gold or red potatoes.
- → How do I thicken the sauce?
Mix tapioca flour with water, or use cornstarch for a similar effect, then stir into the tomato mixture before adding to the cooker.
- → Is browning the chicken necessary?
While not required, lightly searing chicken adds a deeper savory flavor and richer color to the finished dish.
- → How should leftovers be stored?
Cool completely, then store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.