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Slow-Cooker Chicken Cacciatore

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  • Prep 25 min
  • Total 4 hr 45 min
  • Servings 6
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The combination of perfectly browned chicken and crisp-tender vegetables makes this a hearty family meal, especially when served on a bed of fettuccine. Based on a time-tested recipe, originally published in the Betty Crocker Cookbook, this slow-cooker version has all the flavor of its predecessor. The only difference is the method, which makes it hands-off and weeknight friendly. So next time you’re looking for a new way to cook up a chicken, give this recipe a try.
Updated Jan 15, 2020
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  • 1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
  • 1/3 cup Gold Medal™ all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 medium green bell pepper
  • 2 medium onions
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1 jar (4.5 oz) sliced mushrooms, drained
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 2 cloves garlic, finely chopped
  • Grated Parmesan cheese
Make With
Gold Medal Flour


  • 1
    Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 15 to 20 minutes or until brown on all sides; drain.
  • 2
    Cut bell pepper and onions crosswise in half; cut each half into fourths.
  • 3
    In 3 1/2- to 6-quart slow cooker, place half of the chicken pieces. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture.
  • 4
    Cover; cook on Low heat setting 4 to 6 hours or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). Serve with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    A whole chicken is much easier to cook if it’s already cut up and your butcher will do this for you. So don’t leave the grocery store without making this request.
  • tip 2
    Chicken cacciatore is an Italian-American classic. Directly translated, “cacciatore” means in the style of the hunter, which in this case means chicken cooked with mushrooms, tomatoes, onions, herbs and sometimes wine.
  • tip 3
    Browning the chicken prior to adding to the slow cooker is key to making this recipe the best that it can be. This is because browning results in more flavor (not to mention eye appeal). Slow cookers don’t get hot enough to brown meat, so taking the time to do this on the stovetop really is worth the effort. And while you’ve got the skillet out, you could do the same with your onions and other vegetables. After browning these ingredients, you can make cleanup extra easy by deglazing the pan with a little liquid (aka scraping up the browned bits stuck to the bottom of the skillet). Throw that flavored liquid into the pot with the other ingredients and let the slow cooker finish the job. This will ensure flavorful and tender results. The rule about browning doesn’t just apply to this recipe. For more tips about making the best possible food in your slow cooker, check out Betty’s 5 Commandments of Slow Cooking


215 Calories, 7 g Total Fat, 28 g Protein, 12 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
7 g
Saturated Fat
2 g
80 mg
450 mg
40 mg
Total Carbohydrate
12 g
Dietary Fiber
2 g
28 g
% Daily Value*:
Vitamin A
Vitamin C
2 Vegetable; 4 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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