Chicken cacciatore means “hunter” in Italian. According to Wikipedia, “Alla cacciatora refers to a meal prepared ‘hunter-style’ with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine.” Traditionally, chicken cacciatore is served over rice or pasta, with a nice hunk of Italian bread. But to lighten up my crockpot chicken cacciatore, I serve over zucchini noodles or cauliflower rice. This is so flavorful and hearty you could even just eat it on its own.

This crockpot chicken cacciatore is one of my family’s favorite dishes especially at this time of year when the weather is starting to get chilly. I especially love slow cooker meals during the work week, so I can set it up before leaving for work and it’s ready when I get home. What are some of your family’s favorite recipes that pay tribute to your heritage?

Tasty Crockpot Chicken Cacciatore Recipe

Ingredients:

• 6 bone-in chicken thighs
• 2 Tbsp garlic, minced
• 1 medium onion, sliced/chopped
• 1 yellow pepper, sliced/diced
• 1 red pepper, sliced/diced
• 2 carrots, peeled and sliced
• 14 oz can crushed tomatoes
• 14 oz can tomato sauce
• 2 Tbsp tomato paste
• 150 ml red wine (Pinot Noir works well)
• 2 Tbsp parsley
• 1 tsp basil
• 1 tsp oregano
• 1 beef bouillon cube (Better Than Bouillon works well)
• 1 teaspoon red pepper flakes
• 1 cup mushrooms, sliced
• ½ cup black olives, pitted

Directions:

• Optional—If using skin-on thighs, you may want to quickly sear the outside. Simply season chicken with salt and pepper, heat a small amount of oil in a pan or skillet, and sear the outside for roughly three minutes each side (or until golden brown).
• Optional—sauté onions and peppers with garlic on the stovetop until slightly limp.

1. Arrange onions, peppers, and carrots on the bottom of your slow cooker.
2. Pour the crushed tomatoes, tomato sauce, and tomato paste on top.
3. Place chicken on top of all ingredients and add spices.
4. Add bouillon cube and wine.
5. Stir to combine; cover and cook on high for four hours or low for eight hours, until the chicken is tender and falling off the bone.
6. With 30 minutes left to cook, add mushrooms and olives.
7. Serve over zoodles or cauliflower rice.
8. Enjoy!

Chef Note: If you prefer not to use wine, you can substitute this liquid with beef broth.

Chef Note: You could absolutely use boneless thighs if you prefer not to have to deal with bones; however, the bones literally slide right out once it’s done cooking. And I find bone-in adds so much flavor.

Chef Note: You could shred the chicken once cooked if you prefer. It will fall right off the bone and can easily be shredded with two forks. This is typically how I prepare it.

Chicken Cacciatore Nutrition Facts:
4 servings

• Calories: 389
• Total Fat: 15 g
• Total Carbohydrate: 31 g
• Fiber: 8 g
• Protein: 26 g

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