Slow Cooker Chicken Cacciatore
This Slow Cooker Chicken Cacciatore is an easy set-it-and-forget-it dinner! Serve this comfort food with egg noodles for a full meal.
Prep Time15 minutes mins
Cook Time7 hours hrs
Total Time7 hours hrs 15 minutes mins
Course: Chicken
Cuisine: American, Italian
Servings: 6 servings
Calories: 456kcal
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken thighs
- 2 cups mushrooms sliced in half
- 2 carrots diced
- 1 red pepper chopped
- 2 stalks celery, chopped
- 1 medium-sized yellow onion diced
- 4 cloves garlic minced
- 1 tsp Italian seasoning optional
- 1 tsp salt
- 1 tsp pepper
- 1 (650mL) jar marinara sauce
- 1 cup chicken or beef broth
- 1/2 cup red or white wine optional - I recommend red wine for best results
- 1 lb egg noodles to serve
- Fresh parsley or basil, for garnish
Dump all ingredients except for egg noodles and parsley in slow cooker, then cook on high for 4 hours or on low for 8 hours.
Meanwhile, cook egg noodles according to package directions.
Turn off slow cooker once finished cooking. Serve chicken mixture over egg noodles then garnish with fresh herbs. Serve and enjoy!
Make it in the Instant Pot if you're short on time.
To thicken the sauce, add in a cornstarch slurry.
Brown the chicken and veggies before adding them to the crockpot for depth of flavour.
If you’re not a fan of egg noodles, you can also serve this dish with pasta or rice.
Store the leftovers in the fridge for up to 5 days. Reheat in the microwave or in a pot on the stovetop and serve with fresh egg noodles.
Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Calories: 456kcal | Carbohydrates: 62g | Protein: 28g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 135mg | Sodium: 650mg | Potassium: 695mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4143IU | Vitamin C: 30mg | Calcium: 61mg | Iron: 3mg