In this easy one pan recipe, chicken is cooked in a savory tomato sauce with peppers, onions, and mushrooms. Perfect over pasta or with a loaf of bread.
Ingredients for Chicken Cacciatore
Chicken: Use bone-in skin on chicken for the best results. I prefer dark meat (thighs and drumsticks) but split chicken breasts can also be used. If using breasts, ensure they don’t overcook. Vegetables: Rustic veggies like onions, peppers, and mushrooms add earthy flavor and are great in this sauce. You can add extra vegetables in your crisper if you’d like. Sauce: Chicken cacciatore has a rich tomato sauce with herbs and tangy capers. Kalamata olives can replace the capers if desired. Wine: Cooking with red wine adds depth of flavor to the sauce. Use any inexpensive red wine or wine you’d like to drink. Cooking wine is not recommended and if you can’t use wine, beef broth can be used in place.
Variations
Make your own Italian seasoning and use it in dozens of other recipes. Stir in fresh spinach before serving Make Crockpot Chicken Cacciatore.
How to Make Chicken Cacciatore
Storing Chicken Cacciatore
Chicken cacciatore can be made up to a day ahead and reheated in a Crockpot for busy weeknight dinners. Keep leftover chicken cacciatore covered in the refrigerator for up to 4 days and reheat on the stovetop or in the microwave. Freeze chicken and sauce together in zippered bags for up to one month. Thaw overnight in the refrigerator before reheating.
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