Chicken Cacciatore Slow Cooker Style! Traditional chicken cacciatore is simmered for long hours in tomato, mushrooms and onions. You can achieve the same results with a fraction of the prep time by using a slow cooker to gently release all the good flavors of this classic chicken stew.
Although chicken cacciatore is perfect served with nothing more than lots of warm bread to sop up the juices, we like it served over thin spaghetti or angel hair pasta.
Leftovers are great reheated.
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- 6 boneless skinless chicken breasts
- 1 jar 28 ounce marinara sauce
- 2 medium green bell peppers
- 1/2 pound fresh mushrooms
- 1 large onion chopped
- 3 cloves garlic minced
- kosher salt and ground black pepper
- Season the chicken breasts with the kosher salt and ground pepper. Layer them in the bottom of a slow cooker.
- Seed and chop the green bell peppers. Take the stems off the fresh mushrooms and quarter the caps.
- Sprinkle the chopped pepper, onions, mushrooms and garlic over the seasoned chicken breasts. Pour in the marinara sauce.
- Cook on low for 6 hours.
Good To Know – Because of the slow and gentle cooking, it’s ok to use frozen chicken breasts if you’ve forgotten to thaw them out.
Food For Thought – Spice things up a little with crushed red chili and dried oregano. Add 1/4 cup of freshly chopped parsley after you’ve plated the chicken just before serving.
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