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Crock Pot Chicken Cacciatore

User Rating 4.5 Star Rating (7 Reviews)


Updated July 11, 2014

Crock Pot Chicken Cacciatore

Crock Pot Chicken Cacciatore

Lauri Patterson/E+/Getty Images
Cacciatore means "hunter" in Italian, so chicken cacciatore is literally "chicken hunter's style". This dish is a little tricky in the crock pot, as water tends to come out of the vegetables and make the sauce too thin. This is why I sauté the vegetables beforehand, reduce the liquid, and add tomato paste. This also speeds the cooking time. The Parmesan cheese rind trick is something I learned from Cook's Illustrated magazine. It adds a savory depth of flavor to the sauce. This recipe is also, of course, lower in carbs than a traditional chicken cacciatore.


  • 3 lbs skinless chicken thighs and/or legs (bone-in; if using boneless, 8 or 9 thighs)
  • 1 cup chopped onion
  • 1 medium green bell pepper, chopped
  • 8 oz brown crimini or portobello mushrooms, roughly chopped
  • 4 cloves garlic
  • 1 teaspoon olive oil
  • 1 can chopped tomatoes (about 14 oz)
  • 2/3 cup dry wine (white or red)
  • 1 Tablespoon Italian seasoning mixture, or 1 teaspoon each oregano, basil, and thyme
  • Salt and pepper
  • 1/3 cup tomato paste
  • 1 inch of Parmesan cheese rind (optional)


1. Season chicken with salt and pepper. Put in crock pot set to high, and cover. Alternatively, you can brown the chicken before or after removing the skin, and then pour off most of the fat before cooking the vegetables.

2. Cook the onion and green pepper in a large skillet with a small amount of oil on high heat. After 2 to 3 minutes, add the mushrooms. Two minutes later, add the garlic. Cook for another minute.

3. Add the tomatoes, wine, herbs, and more salt and pepper. Boil for 5 to 10 minutes, until liquid is almost completely boiled away. Taste and adjust seasonings, if necessary. If it tastes harsh or acidic, add just a touch of sweetener (one drop of Sweetzfree can do the trick).

4. Add the tomato paste and Parmesan cheese rind, and stir to combine. Spoon ingredients onto the top of the chicken, and cook for 3 hours on high or 6 to 8 hours on low. About half an hour before you are ready to eat, check and adjust seasonings one more time.

Nutritional Information: Each of 6 servings has 10 grams effective carbohydrate plus 3 grams fiber, 20 grams protein, and 178 calories.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Love this recipe!, Guest cassandra0503

I make this recipe all the time. I use bone in skinless chicken thighs. It turns out great. I serve it with cauliflower mashed 'potatoes'.

14 out of 14 people found this helpful.

See all 7 reviews

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