Slow Cooker Chicken Cacciatore (Bone-In Thighs) with Creamy Polenta or Buttered Noodles

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 6 hours 30 minutes (Low)
• Total Time: 6 hours 55 minutes

Quick Ingredients

• 6 bone-in, skin-on chicken thighs (about 3 lb)
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 2 bell peppers (1 red, 1 yellow), sliced
• 8 oz cremini mushrooms, sliced
• 6 garlic cloves, minced
• 1/2 cup dry red wine
• 1 (28 oz) can crushed tomatoes
• 2 tsp minced fresh rosemary (or 2 small sprigs)
• 2 tbsp capers, drained
• 1 1/4 tsp kosher salt, 1/2 tsp black pepper, pinch red pepper flakes (optional)
• For polenta: 4 cups water, 1 cup whole milk, 1 cup polenta, 2 tbsp butter, 1/2 cup grated Parmesan
• Or noodles: 12 oz wide egg noodles, 3 tbsp butter
• Chopped parsley, for garnish

Do This

• 1. Pat chicken dry; season with 1 tsp salt and 1/2 tsp pepper. Brown in 2 tbsp oil, 3–4 min per side.
• 2. Sauté onion, peppers, and mushrooms 5–6 min; add garlic 30 sec.
• 3. Deglaze with 1/2 cup red wine; simmer 1–2 min to reduce.
• 4. In slow cooker: tomatoes, rosemary, red pepper flakes; nestle chicken; pour veggies/wine over.
• 5. Cook on Low 6 hours (or High 3 1/2 hours) until very tender (175–195°F).
• 6. Stir in capers; reduce sauce uncovered 15–20 min if needed; adjust salt/pepper.
• 7. Serve over creamy polenta or buttered noodles; garnish with parsley.

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Why You’ll Love This Recipe

• Deep, cozy Italian flavors with minimal hands-on time thanks to the slow cooker.
• Bone-in thighs turn silky and fall-off-the-bone while the sauce becomes rich and glossy.
• Flexible serving options: luxurious creamy polenta or quick buttered noodles.
• Meal-prep friendly and even better the next day.

Grocery List

• Produce: Yellow onion, red bell pepper, yellow bell pepper, cremini mushrooms, garlic, fresh rosemary, fresh parsley
• Dairy: Whole milk, unsalted butter, grated Parmesan
• Pantry: Bone-in chicken thighs, olive oil, crushed tomatoes (28 oz), dry red wine, capers, kosher salt, black pepper, red pepper flakes (optional), polenta or wide egg noodles

Full Ingredients

Chicken Cacciatore

• 6 bone-in, skin-on chicken thighs (about 3 lb total), patted dry
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 2 bell peppers (1 red, 1 yellow), cored and sliced into 1/2-inch strips
• 8 oz cremini mushrooms, sliced
• 6 garlic cloves, minced
• 1/2 cup dry red wine (such as Chianti or Sangiovese)
• 1 (28 oz) can crushed tomatoes
• 2 tsp minced fresh rosemary (or 2 small whole sprigs)
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp capers, drained
• Extra salt and pepper to finish, to taste

For Creamy Polenta (serves 6)

• 4 cups water
• 1 cup whole milk
• 1 cup coarse polenta (not instant)
• 2 tbsp unsalted butter
• 1/2 cup finely grated Parmesan
• 1/2 tsp kosher salt (plus more to taste)

Or Buttered Egg Noodles (serves 6)

• 12 oz wide egg noodles
• 3 tbsp unsalted butter
• Kosher salt, to taste

Garnish

• 2 tbsp chopped fresh parsley

Step-by-Step Instructions

Step 1: Prep and season the chicken

Pat the chicken thighs very dry with paper towels for the best browning. Season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Slice the vegetables and mince the garlic so everything is ready before you start cooking.

Step 2: Brown the chicken

Heat a large skillet over medium-high heat. Add the olive oil. When shimmering, add the chicken thighs skin-side down and sear until deep golden brown, 3 to 4 minutes per side. Work in batches if needed so you do not crowd the pan. Transfer browned chicken to a plate.

Step 3: Sauté the vegetables and deglaze

Lower the heat to medium. In the same skillet, add the onion, bell peppers, and mushrooms with a pinch of salt. Sauté, stirring occasionally, until softened and lightly browned, about 5 to 6 minutes. Add the garlic and cook 30 seconds until fragrant. Pour in the red wine, scraping up any browned bits, and simmer 1 to 2 minutes to reduce slightly.

Step 4: Load the slow cooker

In a 5- to 7-quart slow cooker, add the crushed tomatoes, rosemary, and red pepper flakes if using. Stir to combine. Nestle the browned chicken thighs into the sauce. Pour the sautéed vegetables and wine over the top. Cover with the lid.

Step 5: Slow cook until fall-apart tender

Cook on Low for 6 hours or on High for 3 1/2 hours. The chicken is done when it is very tender and registers at least 175°F internally; for fall-off-the-bone texture, aim for 190 to 195°F. Stir in the capers during the last 15 minutes of cooking. If the sauce seems thin, remove the lid and continue cooking on High for 15 to 20 minutes, or transfer sauce to a saucepan and simmer 5 to 10 minutes to reduce.

Step 6: Make the polenta or noodles

For polenta: In a medium saucepan, bring 4 cups water and 1 cup milk to a gentle boil. Whisk in the polenta and 1/2 teaspoon salt. Reduce heat to low and cook, whisking frequently at first, then stirring occasionally, until thick and creamy, 25 to 30 minutes. Off heat, stir in butter and Parmesan. Adjust salt to taste and keep warm.

For noodles: Bring a large pot of salted water to a rolling boil (roughly 1 tablespoon salt per 4 quarts water). Cook egg noodles until just tender, 6 to 7 minutes or per package directions. Drain, then toss with 3 tablespoons butter and a pinch of salt.

Step 7: Finish and serve

Taste the sauce and add more salt or pepper if needed. Remove any woody rosemary stems. Spoon a generous bed of creamy polenta (or buttered noodles) into warm bowls, top with a chicken thigh and plenty of peppers, mushrooms, and sauce. Garnish with chopped parsley and serve immediately.

Pro Tips

• Dry chicken equals better browning. Excess moisture prevents a good sear, which adds depth to the sauce.
• Use a dry Italian red wine such as Chianti; it adds acidity and savory notes without sweetness.
• For a silkier sauce, skim excess fat from the top before serving or reduce the sauce without the lid for 15 to 20 minutes.
• Prefer skinless? Remove the skins after browning to cut fat while keeping the seared flavor.
• Thighs are most tender between 190 and 195°F; they are safe to eat at 165°F, but extra time makes them succulent.

Variations

• Olive twist: Add 1/2 cup pitted Castelvetrano or Kalamata olives with the capers for briny richness.
• White wine and herbs: Swap red wine for 1/2 cup dry white wine and add 1 teaspoon dried oregano for a lighter, brighter profile.
• Spicy arrabbiata: Increase red pepper flakes to 1/2 to 3/4 teaspoon and add a pinch of smoked paprika for heat and depth.

Storage & Make-Ahead

Cool completely, then refrigerate chicken and sauce in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat until steaming hot. Polenta thickens as it cools; reheat with extra milk or water to loosen. Cook noodles fresh for best texture, though they will keep refrigerated up to 2 days tossed with a little butter or oil.

Nutrition (per serving)

Approximate for 1 thigh with sauce over 3/4 cup polenta: 555 calories; 29 g fat; 31 g carbohydrates; 3 g fiber; 24 g protein; 1,020 mg sodium. Values will vary with noodle option and exact ingredients.