Slow-Cooked Chicken Cacciatore

Making this classic Italian dish is easy with a slow cooker.

Serves: 6Hands-on: 10 minutesTotal: 7 hours 25 minutesDifficulty: Easy

Serves: 6


  • ½ cup chicken broth
  • ¼ cup dry white wine
  • 2 Tbsp. quick-cooking tapioca
  • 1 tsp. granulated sugar
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 2 medium yellow onions, peeled and sliced
  • 8 oz. fresh button mushrooms, cleaned and trimmed
  • 1 large red bell pepper, cored, seeded, and chopped
  • 2 bay leaves
  • 4 cloves garlic, peeled and minced
  • 6 boneless, skinless chicken thighs (4 oz. each), cut into bite-size pieces
  • 2 cans (14½ oz.) crushed tomatoes
  • ⅓ cup tomato paste
  • 1 lb. fusilli pasta, cooked
  • 1 Tbsp. chopped parsley


  • In a small bowl, mix the broth, wine, tapioca, sugar, salt, and black pepper. Set aside.
  • To a 5- or 6-quart slow cooker, add the onions, mushrooms, bell pepper, bay leaves and garlic. Place chicken on top of vegetables. Pour broth mixture over chicken. Cover and cook on low for 6 to 7 hours, or until the chicken is cooked through.
  • Remove and discard bay leaves. Transfer chicken to a serving platter; cover loosely with a sheet of aluminum foil and keep warm.
  • Turn the slow cooker to the high setting. Stir in the tomatoes and the tomato paste. Cover and cook for 15 minutes. Stir chicken back into the sauce and heat 5 minutes to warm through. Scoop over cooked pasta and sprinkle with parsley.