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Crockpot Chicken Cacciatore

Crockpot Chicken Cacciatore

Crockpot Chicken Cacciatore

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

Nothing trumps the aroma of a warm, hearty meal after a long day of hiking and exploring the great outdoors. And what could be better for camping than a home-cooked meal that requires minimal preparation effort? That's where crockpot chicken cacciatore comes in.

Crockpot chicken cacciatore is about as easy as it gets when it comes to campfire cooking. Throw all of your ingredients into the crockpot, stir it, and let it cook away while you enjoy the great outdoors. Whether you're feeding your family or a group of friends, this dish is sure to please. Crockpot chicken cacciatore is yummy and can easily be doubled or tripled to accommodate a larger group.

Want to substitute chicken for something better? No problem, you can make this crockpot cacciatore with beef, pork, or lamb. And if you're feeling adventurous, you could even use game meat like venison or rabbit. This dish is full of flavor, thanks to the inclusion of traditional Italian seasonings like garlic, oregano, and basil. The tomatoes and red wine also add a lovely depth of flavor to the dish, making it taste as if it came straight from an authentic Italian restaurant. Best of all, leftovers are never a problem with crockpot chicken cacciatore. This dish tastes even better after sitting for a day or two, so feel free to make a big batch and enjoy it for lunch or dinner throughout your camping trip.

Ingredients

  • 1 tablespoon extra-virgin olive oil plus 2 teaspoons, divided
  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon balsamic vinegar plus 1/2 teaspoon, divided
  • 1 can crushed tomatoes 28 ounces
  • 1 medium green bell pepper chopped
  • 8 ounces sliced baby bella cremini mushrooms
  • 2 teaspoons Italian seasoning
  • FOR SERVING:
  • Whole wheat pasta brown rice, polenta, rice, zucchini noodles, or baked and shredded spaghetti squash
  • Chopped fresh parsley freshly grated Parmesan cheese

Instructions

  1. Lightly coat a large slow cooker with nonstick spray. Heat 1 tablespoon olive oil in a large skillet over medium high. Season both sides of the chicken with salt and pepper. Once the oil is hot and shimmering, add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. Transfer the chicken to the slow cooker.

  2. Reduce the skillet heat to medium. With a paper towel, carefully wipe out the skillet. Add the remaining 2 teaspoons olive oil. One the oil is hot, add the onion and cook until beginning to soften, about 3 minutes. Add the garlic and 1 tablespoon balsamic vinegar. Cook for 1 minute, or until the garlic is fragrant and the vinegar has reduced. Transfer to the slow cooker, along with any pan drippings.

  3. Top the chicken with the tomatoes, green bell pepper, mushrooms, and Italian seasoning. If using chicken breasts: cover and cook on HIGH for 1 1/2 to 2 1/2 hours or LOW for 4 to 5 hours, until the chicken is cooked through. If using chicken thighs: cover and cook for 3 to 4 hours on HIGH or 5 to 6 hours on LOW. Remove the chicken from the slow cooker as soon as it reaches 165 degrees F. If desired, chop or shred the chicken (or you can serve the pieces whole).

  4. At this point, you can serve the sauce right away if you are in a hurry, BUT, if time allows, this is what I like to do for the best-ever sauce: Uncover the slow cooker and let cook on HIGH for 1 hour to allow the sauce to thicken and the flavor to further develop. Just before serving, stir in the remaining 1/2 teaspoon balsamic vinegar. Taste and season the sauce with additional salt/pepper as desired.  If you’ve chopped or shredded the chicken, return it to the sauce and toss to combine and warm through. Otherwise, serve the chicken pieces whole with a generous amount of the sauce on top. Serve hot over pasta, rice, polenta, or veggie noodles, with a big extra spoonful of sauce and a sprinkle of parsley and Parmesan.

outside nomad jill wheeler author bio
Written by Jill Wheeler

Hi there! I’m Jill, a full-time travel blogger and passionate adventurer. I left the 9-to-5 grind to embrace the nomadic travel lifestyle and have never looked back. I love immersing myself in diverse cultures, and through my stories, photos, and tips, I hope to inspire others to embark on their own adventures. When I’m not exploring the world, you’ll find me skiing, mountain biking, or tasting the culture of breathtaking locations.

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