Time changes are tough—I barely noticed them before kids, but now they throw our whole household off. My kids always need weeks to reset. With hectic days, I don’t reach for the slow cooker as often as I used to; the Instant Pot is my go-to. Still, sometimes the slow cooker feels right—especially when you’re too tired to stand at the stove. There’s nothing like that steady, homey aroma of a meal simmering all afternoon. This Slow Cooker Chicken Cacciatore is simple to prep, comforting, and perfect for an easy Sunday night dinner.
I tend to pair chicken cacciatore with creamy polenta—it’s a favorite combination on my site. This version is made in the slow cooker, so the chicken becomes meltingly tender in a savory tomato sauce with peppers and onions. While it may not be the most photogenic dish, the flavor is outstanding.
If you have time, briefly searing the chicken in a hot skillet adds depth of flavor, but you can skip that step and place the chicken directly in the slow cooker for a quicker prep. Many cacciatore recipes include mushrooms; I’m not a big fan, so I leave them out, but feel free to add mushrooms or other vegetables if you like.
The sauce soaks beautifully into polenta, making each bite rich and comforting. If you prefer, this chicken is also excellent served over pasta.
Slow Cooker Chicken Cacciatore
15 minutes
3 hours
3 hours 15 minutes
Chicken cacciatore cooks low and slow in a tomato-based sauce with peppers and onions, then is served over creamy Parmesan polenta for a hearty, comforting meal.
Ingredients
For the chicken cacciatore:
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds chicken breasts
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 2 garlic cloves, minced
- 1 large green bell pepper, seeded and diced
- 1 small yellow onion, peeled and diced (or minced)
- 2 teaspoons Italian seasoning
For the polenta:
- 1 cup cornmeal (polenta)
- 1 cup water
- 2 cups low-fat or skim milk
- 2 tablespoons unsalted butter
- 1/3 cup grated Parmesan cheese
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and sear 2–3 minutes per side until lightly browned. Remove from heat.
- In a slow cooker, combine crushed tomatoes and tomato paste. Stir in the garlic, bell pepper, onion, and Italian seasoning. Add the chicken, cover, and cook on low for 3–3½ hours, until the chicken is fork-tender. Adjust salt to taste.
- For the polenta: bring water and milk to a gentle boil in a saucepan over medium-high heat. Whisk in the polenta and cook 10–15 minutes, whisking often, until thickened and the liquid is absorbed. Remove from heat and stir in butter and Parmesan. Season with salt and pepper. Serve the chicken cacciatore over the polenta.
Nutrition Information:
Yield:
4
Serving Size:
1/4th
Amount Per Serving:
Calories: 576
Total Fat: 20g
Cholesterol: 93mg
Sodium: 713mg
Carbohydrates: 60g
Fiber: 12g
Sugar: 24g
Protein: 39g
Nutrition is estimated by dividing the entire recipe into four servings; actual values may vary based on portion sizes and exact ingredients used.
