Slow Cooker Chicken Cacciatore with Peppers and Herbs
This rustic Italian-style braised chicken combines tender shredded chicken with bell peppers, tomatoes, and aromatic herbs in a rich sauce. The slow cooker method makes it perfect for busy weeknights, allowing the flavors to meld beautifully over hours of gentle cooking. Fresh thyme and rosemary bundled together infuse the dish with herbaceous notes, while balsamic vinegar adds a subtle tang. Serve over pasta for a complete meal or enjoy on its own with a drizzle of balsamic and parmesan cheese.
Ingredients
- 1 large red pepper, sliced
- 1 large green pepper, sliced
- 5 cloves garlic, minced
- 1 ½ lbs boneless skinless chicken breast
- ½ yellow onion, sliced
- 1 3.8-oz can sliced black olives, drained
- 1 15-oz can tomato sauce
- 1 15-oz can diced tomatoes
- 2 tablespoons balsamic vinegar
- 1 tablespoon Italian seasoning
- salt
- 6 sprigs fresh thyme
- 6 sprigs fresh rosemary
- 8 ounces pasta
Instructions
- 1
Place red pepper, green pepper, garlic, chicken breast, onion, and black olives into slow cooker
- 2
Create sauce by mixing together tomato sauce, diced tomatoes, balsamic vinegar, Italian seasoning, and salt
- 3
Pour sauce on top of ingredients in the slow cooker and mix together
- 4
Create fresh herb bundle by tying thyme and rosemary together with twine and set on top of everything in slow cooker
- 5
Cover slow cooker and cook on high for 3-4 hours or on low for 6-8 hours
- 6
Remove cooked chicken and use 2 forks to shred, then remove herb bundle
- 7
Add the shredded chicken back in and mix
- 8
Serve over pasta or eat by itself with a splash of balsamic vinegar and shredded parmesan on top
Tips
Bundle herbs with kitchen twine for easy removal after cooking
Shred chicken while still warm for easier handling and better texture
Add a splash of pasta cooking water to thin the sauce if needed
Good to Know
Refrigerate up to 3 days in airtight container
Can be made 1-2 days ahead, reheat gently before serving
Hot over pasta or with crusty bread
Common Mistakes
Do not lift slow cooker lid during cooking to avoid heat loss
Remove herb bundle before serving to avoid bitter flavor from overcooked herbs
Substitutions
FAQ
Can I use frozen chicken breasts?
Yes, add 1-2 hours to cooking time and ensure internal temperature reaches 165F before shredding.
What if I don't have fresh herbs?
Use 2 teaspoons total of dried thyme and rosemary, added directly to the sauce mixture.
How long will leftovers keep?
Store in refrigerator up to 3 days or freeze up to 3 months in airtight containers.