Slow Cooker Chicken Cacciatore with Red Wine and Olives
This Italian-inspired slow cooker chicken cacciatore transforms tender boneless chicken thighs into a rich, savory dish simmered in crushed tomatoes, dry red wine, and aromatic herbs. The combination of green olives, capers, and fresh oregano creates authentic Mediterranean flavors, while mushrooms and bell peppers add hearty texture. Perfect for busy weeknight dinners or casual entertaining, this comforting one-pot meal develops deep, complex flavors during the long, slow cooking process. The flour thickening creates a luscious sauce that pairs beautifully with pasta, rice, or crusty bread.
Ingredients
- 2 tablespoons olive oil
- 12 boneless, skinless chicken thighs
- 1 small yellow onion, diced
- 1 medium carrot, peeled and diced
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 28-ounce can crushed tomatoes
- 1 ½ cups dry red wine
- ½ cup green olives, pitted and sliced
- 2 tablespoons capers
- ½ teaspoon crushed red chilies
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoons fresh oregano, minced
- 2 tablespoons fresh thyme, minced
- 2 cups white mushrooms, sliced
- 2 tablespoons flour
- ½ cup water
- 2 tablespoons fresh Italian parsley, minced(optional)
Instructions
- 1
Heat olive oil in frying pan over medium-high heat
- 2
Sear chicken thighs skin side down for 2 minutes until lightly browned, working in batches
- 3
Flip and sear opposite side for additional 2 minutes
- 4
Transfer thighs to crock pot insert and repeat with remaining chicken
- 5
Reduce heat to medium and sauté onion, carrot, celery, and garlic for 2 minutes
- 6
Add red pepper and sauté for 1 minute more, then transfer vegetables to crock pot
- 7
Add crushed tomatoes, red wine, olives, capers, chilies, salt, pepper, oregano, and thyme to crock pot and stir well
- 8
Cook on low for 3 hours
- 9
Add mushrooms to crock pot
- 10
Whisk together water and flour in small container
- 11
Add flour mixture to crock pot and stir well
- 12
Continue cooking on low for additional 2 hours until sauce has thickened and chicken reaches internal temperature of 165°F
- 13
Serve chicken with generous portion of sauce and garnish with parsley
Tips
Searing the chicken thighs first develops deeper flavor and better texture in the final dish
Whisking flour with water before adding prevents lumps from forming in the sauce
Adding mushrooms halfway through cooking prevents them from becoming mushy
Good to Know
Refrigerate leftovers for up to 3 days in sealed containers
Can be assembled night before and refrigerated, then cooked next day
Serve hot over pasta, rice, or with crusty bread
Common Mistakes
Don't skip searing chicken to avoid bland flavor
Don't add mushrooms too early to avoid mushy texture
Don't add flour directly to avoid lumps
Substitutions
FAQ
Can I use chicken breasts instead of thighs?
Yes, but thighs stay more tender during long cooking. If using breasts, reduce cooking time and check temperature frequently.
What if I don't have red wine?
Substitute with additional chicken broth or white wine. The flavor will be milder but still delicious.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days or freeze for up to 3 months.