This Slow Cooker Chicken Cacciatore is the perfect cozy, hands-off dinner. Tender bone-in chicken thighs slow cook for hours in a rich tomato sauce loaded with garlic, onions, peppers, mushrooms, and fresh herbs. The result is fall-off-the-bone chicken with a hearty sauce that’s amazing served over spaghetti (or mashed potatoes, rice, or polenta).
8 skinless bone-in chicken thighs, patted dry
½ tsp kosher salt
¼ tsp black pepper
1 tsp olive oil
1 can (6 oz) tomato paste
1 tbsp garlic, minced
1 small yellow onion, diced
1 red bell pepper, diced
8 oz baby bella mushrooms, sliced
1 can (14.5 oz) diced tomatoes
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1 tsp fresh oregano, chopped
½ tsp red pepper flakes (optional)
1 ½ cups chicken broth
¼ cup fresh parsley, chopped (for garnish)
1 box (16 oz) spaghetti noodles
Prep the chicken: Pat chicken thighs dry with paper towels.
Season: Sprinkle chicken evenly with salt and pepper.
Add to slow cooker: Place chicken thighs in the slow cooker.
Add sauce ingredients: Add olive oil, tomato paste, garlic, onion, bell pepper, mushrooms, diced tomatoes, herbs, red pepper flakes, and chicken broth.
Cook: Cover and cook on LOW for 6–8 hours, until chicken is tender and nearly falling off the bone.
Cook pasta: About 15 minutes before serving, cook spaghetti noodles according to package directions. Drain.
Serve: Spoon chicken and sauce over spaghetti.
Garnish: Sprinkle with fresh parsley and enjoy!
✅ Don’t skip patting chicken dry—it helps flavor and texture.
✅ Want a thicker sauce? Remove the lid during the last 30 minutes or stir in 1 tablespoon cornstarch + 2 tablespoons water.
✅ Prefer more flavor? Brown chicken in a skillet for 2 minutes per side before adding to slow cooker.
✅ Add extras: sliced olives, capers, or a splash of red wine for deeper Italian flavor.
✅ Serve it with parmesan cheese (highly recommended!).