Jamie Oliver Chicken Cacciatore Slow Cooker

Chicken Cacciatore is one of those dishes that appears simple, but when made properly, reveals incredible depth. In Italian, “cacciatore” means “hunter,” and traditionally it’s a rustic dish — the kind made after long days in the fields or woods. Today, we’re simplifying the process with a slow cooker version that delivers on both flavour and texture without constant hovering at the stove.

This slow cooker chicken cacciatore uses chicken thighs, bell peppers, mushrooms, and tomatoes to form a sauce that’s both bright and rich. Capers finish the dish with a sharp, briny edge that cuts through the tomato base beautifully. This is straightforward home cooking — deeply satisfying and well-balanced — with just enough technique to keep things precise.

Why You’ll Love It

• The slow cooker does the heavy lifting — great for busy weekdays.
• Chicken thighs stay juicy, not dry — even after hours.
• The tomato sauce becomes rich and full-bodied with time.
• Briny capers add contrast and depth without complicating the method.
• Leftovers reheat like a dream and even taste better the next day.
• Pairs well with pasta, rice, polenta, or even crusty bread.

Ingredients

• 2 lb. skin-on, bone-in chicken thighs
• Kosher salt
• Freshly ground black pepper
• 2 bell peppers, chopped
• 8 oz. baby Bella mushrooms, sliced
• 2 cloves garlic, minced
• 1 (28-oz.) can crushed tomatoes
• ½ cup chicken broth (preferably low-sodium)
• 1 tsp dried oregano
• ¼ tsp red pepper flakes
• ⅓ cup capers
• 8 oz. cooked linguine (for serving)

How to Make It

Season and load the pot:

Pat chicken thighs dry. Season both sides generously with salt and pepper, then place into the base of your slow cooker.

Layer in the veg:

Add chopped peppers, sliced mushrooms, and minced garlic over the chicken.

Pour in the sauce base:

Add the crushed tomatoes and chicken broth. Sprinkle in oregano, red pepper flakes, and another pinch of salt and pepper. Stir gently around the edges (don’t disrupt the chicken too much).

Cook low and slow:

Cover with the lid. Set to low for 6–8 hours or high for 3–4 hours. The chicken should be tender and cooked through — juices running clear.

Finish the sauce:

Once done, lift out the chicken carefully (it may fall apart — that’s a good thing). Stir capers into the tomato mixture.

Plate and serve:

Serve the chicken on top of cooked linguine. Spoon over a generous amount of the sauce. Finish with fresh herbs or extra cracked pepper if desired.

Common Mistakes and How to Dodge Them

Why is my chicken dry?
You may have used chicken breast instead of thighs. Thighs are more forgiving in a slow cooker and won’t dry out.

My sauce is watery — what went wrong?
Too much broth or not enough cooking time uncovered. If needed, remove the lid and let it reduce for 20 minutes on high.

It tastes bland. How can I fix it?
Season again at the end — salt wakes up the flavours. And don’t skip the capers.

Can I just throw everything in at once?
You can — and it will cook. But layering the ingredients creates better flavour separation and depth.

Storage and Reheating

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze in sauce (without pasta) up to 3 months. Thaw overnight in the fridge.
• Reheat: Microwave or stovetop with a splash of water. Stir frequently until hot.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
You can, but be careful not to overcook. Breasts can dry out quicker in a slow cooker.

Is this dish spicy?
Not overly — the red pepper flakes give it a little warmth. You can omit or increase to suit your taste.

Do I need to sear the chicken first?
Not in this recipe. The skin softens in the sauce, but you still get plenty of flavour without the extra step.

What’s the best pasta to serve with it?
Linguine is great — but penne, orzo, or even mashed potatoes work too. It’s flexible.

Nutrition Facts (Per Serving):

• Calories: 360 kcal
• Protein: 27g
• Fat: 21g
• Carbohydrates: 10g
• Sodium: 710mg
• Sugar: 3g