Prep Time
10 Mins
Cook Time
4 Hours
4 Servings

This slow-cooker version of chicken cacciatore, an American-Italian classic, calls for a whole chicken that's quartered, then simmered with bell pepper, mushrooms, onion, and tomato.

How to Make It

Step 1

Heat oil in a small skillet over medium heat. Add garlic and cook, stirring, until golden, about 2 minutes; transfer to slow cooker.

Step 2

Add onion, bell pepper and mushroom. Put chicken on top; sprinkle with salt and pepper. Pour in crushed tomatoes; cover and cook for 4 hours on high or 8 hours on low. Chicken should be very tender.

Step 3

Bring a pot of salted water to a boil and cook rotini according to package directions until al dente. Drain and transfer to a large serving bowl.

Step 4

Transfer chicken to 4 plates. Skim fat from surface of sauce and discard. Stir parsley into sauce. Spoon some sauce over chicken. Serve remaining sauce with pasta and cheese.

Ratings & Reviews

kkeeling's Review

November 06, 2011
Very bland, even with additional italian spices.

EAnnette's Review

December 21, 2010
After reading the reviews, I added basil, oregano, marjoram, salt, pepper to the recipe. I used a whole chicken cut into quarters and took the skin off and discarded the wings. I also added tomato puree to the crushed tomatoes. The chicken was very moist and fell off the bone. The sauce was delicious. I am making this again for a party. It feeds about 8 people.

Cyncyn74's Review

November 10, 2010
1 calorie and 63 grams of fat! How can that be? Please correct the nutritional values for this recipe. Thanks.

nolaSam's Review

October 21, 2010
Mediocre, but a good quick fix recipe. Look at it as an alternative to jarred spaghetti sauce. I added red pepper and extra garlic plus a couple cups of water to make it more saucy. Had to skim quite a bit of grease off the top so if I make this again I will use skinless chicken. Dark meat came out perfect and the white was just a little dry. I might make this again just because it was so easy, but I'll probably keep searching for a better cacciatore recipe.

azdiva's Review

October 14, 2010
I've never heard of making chicken cacciatore with skin-on chicken pieces -63 grams of fat in the recipe is ridiculous. It doesn't add to the flavor of the dish, just makes it taste greasy. I used boneless, skinless chicken breasts. It was also bland, and didn't taste Italian. It needs oregano & basil at the very least.

skicook's Review

March 18, 2010
This recipe was beyond bland. It had no taste at all. I should have known to add some herbs/spices after reading the ingredients. How do you make an italian dish with ONLY parsley? Watch the time on the slow-cooker. I cooked the entire time (which is usually correct). The chicken was VERY dry and the peppers were mush.

HBryant's Review

February 16, 2010
this was very tasty. i used 6 chicken breasts instead of a whole chicken. i put chicken over rice instead of pasta. i didn't have enough crushed tomatoes so i used pasta sauce. i will definitely make this again.

Angelan20's Review

October 23, 2009
This recipe was delicious, i added in some tomato paste, oregano, red pepper flakes & basil into the crushed tomatoes, mixed it all together then poured it over everything in the slow cooker, the chicken was so moist it fell off the bones. I used a white onion instead of the spanish onion & i used red, green & yellow peppers and added in summer squash slices also. Would use shell or ziti pasta next time, not rotini.

Jenalba's Review

September 09, 2009
The recipe "as is" was a little bland. I added oregano, basil, salt, pepper and tomato paste...Much better! Easy and tasty enough that I will certainly make this again!