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Slow cooker chicken cacciatore served over pasta.

Slow Cooker Chicken Cacciatore

This slow cooker chicken cacciatore is tender chicken thighs that are cooked in the crock pot with peppers, mushrooms and olives. An easy Italian dinner that's perfect served over pasta!
Course Main
Cuisine Italian
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6
Calories 384kcal
Author Sara Welch


  • 6 bone in skin on chicken thighs
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 8 ounces sliced mushrooms
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup onion thinly sliced
  • 1 green bell pepper cut into 1/2 inch pieces
  • 1 red bell pepper cut into 1/2 inch pieces
  • 1/2 teaspoon Italian seasoning
  • 1 24 ounce jar marinara sauce
  • 1/2 cup pitted kalamata olives
  • 2 tablespoons chopped parsley


  • Heat the olive oil in a large pan over medium high heat. Season the chicken on both sides with salt and pepper.
  • Cook the chicken for 4-5 minutes per side, or until golden brown.
  • Remove the chicken from the pan and place it in the slow cooker. Add the mushrooms to the pan and cook for 4-5 minutes or until tender.
  • Add the garlic to the pan and cook for 30 seconds.
  • Place the mushroom mixture, onion, bell peppers, Italian seasoning and marinara sauce in the slow cooker.
  • Gently toss all the ingredients together.
  • Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  • Remove the cover and stir in the olives. Sprinkle the parsley over the top and serve.


The chicken will release liquid as it cooks, which will thin out the sauce. If you feel like your sauce is too thin, you can thicken it up by uncovering the slow cooker and running it for 20 minutes on high heat.


Calories: 384kcal | Carbohydrates: 10g | Protein: 26g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 708mg | Potassium: 853mg | Fiber: 2g | Sugar: 6g | Vitamin A: 675IU | Vitamin C: 26.1mg | Calcium: 35mg | Iron: 2.5mg