Slow Cooker or Instant Pot Chicken Cacciatore Recipe
This Chicken Cacciatore recipe offers two convenient cooking methods: slow cooker and Instant Pot, yielding a rich, comforting Italian-inspired dish full of tender chicken braised in a flavorful tomato, herb, and vegetable sauce. Perfect for busy weeknights or meal prepping, it incorporates classic Mediterranean ingredients like oregano, rosemary, thyme, bell peppers, mushrooms, and artichoke hearts, delivering a hearty and aromatic meal that pairs beautifully with noodles, zoodles, or potatoes.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (Slow Cooker) or 15 minutes (Instant Pot including saute and pressure time)
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes (Slow Cooker) or 25 minutes (Instant Pot)
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking and Instant Pot (Pressure Cooking)
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Protein
- 2 lbs chicken breast or thighs (either one is fine)
Vegetables
- 1 medium sized yellow or white onion, diced
- 2 cloves garlic, minced
- 1 large green bell pepper, diced
- 8 oz sliced mushrooms
- 1/2 cup diced marinated artichoke hearts
Pantry & Spices
- 2 tbsp avocado oil or olive oil
- 1 14 oz can diced or pureed tomatoes
- 1/4 cup red wine vinegar
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp salt
- 3 tbsp tomato paste
- 3/4 cup chicken broth
- Salt and pepper to taste
Fresh Herbs (optional for garnish)
- 1 tbsp fresh thyme
- 2 tbsp fresh basil
Instructions
- For the Slow Cooker: Salt and pepper the chicken, then place it inside the slow cooker. Mix together dried oregano, paprika, thyme, rosemary, and salt in a small bowl. Layer the chicken with diced onion, minced garlic, canned tomatoes, chicken broth, red wine vinegar, and tomato paste. Sprinkle the spice mix over this. Finally, cover with diced bell pepper, sliced mushrooms, and diced artichoke hearts. Cover and cook on low for 4-6 hours until chicken is tender and fully cooked. Stir the sauce, season with additional salt and pepper if needed, and serve over noodles, zoodles, or potatoes. Garnish with fresh basil and thyme if desired.
- For the Instant Pot: Select the saute function and heat the pot. While heating, salt and pepper the chicken. Add oil to the pot’s bottom and sear the chicken 1-2 minutes on each side. Remove chicken and set aside. If needed, add more oil, then sauté the diced onion for about 2 minutes. Add minced garlic and cook for another minute. Cancel the saute function. Pour chicken broth or wine into the pot and deglaze by scraping up browned bits from the bottom to avoid burning. In a bowl, combine oregano, paprika, rosemary, thyme, and salt. Add diced tomatoes, tomato paste, red wine vinegar, and spices into the pot, stirring to mix with the onion and garlic. Place the chicken back on top followed by mushrooms, artichoke hearts, and diced bell pepper. Secure the lid and select manual cook on high pressure for 8 minutes. When done, perform a quick release carefully using a towel over the valve. Open the lid when the steam fully releases. Stir the sauce, allow it to thicken if desired, season with salt and pepper, and serve over preferred base with fresh basil and thyme garnish if using.
Notes
- Chicken thighs may add more flavor and juiciness but chicken breasts work well too.
- Using red wine instead of broth for deglazing in the Instant Pot adds richness.
- You can substitute fresh herbs for dried herbs (about 3 times the amount) if desired.
- The sauce thickens upon standing; let sit after cooking to develop deeper flavor.
- Serve over pasta, zoodles, or mashed potatoes for a wholesome meal.
- Adjust salt and pepper seasoning at the end to your taste.
