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Slow Cooker Chicken Cacciatore


Chicken legs and thighs slow cooked in tomato sauce with mushrooms, onion, green bell pepper, garlic, and plenty of oregano.

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Rate this recipe 4.6/5 (37 Votes)


  • 4 chicken thighs, skin removed if desired
  • 4 chicken legs, skin removed if desired
  • 1 (15-ounce) can chunky Italian-style tomato sauce
  • 1 (4.5-ounce) jar Green Giant Whole Mushrooms, drained
  • 1 teaspoon dried oregano leaves
  • 1 small onion, sliced
  • 1 small green bell pepper, cut into 1-inch pieces
  • 2 garlic cloves, minced
  • 1/4 cup water
  • 2 tablespoons all-purpose flour


Servings 4
Preparation time 20mins
Cooking time 500mins
Adapted from


Step 1

In 3 1/2 to 4-quart slow cooker, combine all ingredients except water and flour; mix gently.

Cover; cook on low setting for 6 to 8 hours.

With slotted spoon, remove chicken and vegetables from slow cooker; place in serving bowl. Cover to keep warm.

In small bowl, combine water and flour; blend well. Stir into liquid in slow cooker. Increase heat to high setting; cover and cook an additional 5 to 10 minutes or until thickened. Stir well; spoon mixture over chicken. If desired, serve with hot cooked pasta.


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