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Slow-Cooker Chicken Cacciatore

A dash of balsamic vinegar adds richness to this saucy Italian classic brimming with peppers and onions.

Serving Size:


Active Time:

20 minutes

Total Time:

6 hours, 20 minutes


  • 2 red and/or green peppers
  • 1 onion
  • 2 cloves garlic
  • 3 lbs. chicken thighs and legs, skin removed
  • ¼ cup all-purpose flour
  • 1 (8 oz.) can tomato sauce
  • 2 Tbs. tomato paste
  • 1 Tbs. balsamic vinegar
  • 1 tsp. dried Italian seasoning
  • 8 oz. bowtie pasta
  • ¼ cup drained rinsed capers


  1. Slice peppers, onion and garlic. Place in bottom of 6-qt. slow cooker. In large bowl, toss chicken pieces with flour to coat, shaking off and reserving excess flour. Place chicken over vegetables.
  2. Stir together tomato sauce, tomato paste, vinegar, Italian seasoning, ½ tsp. salt, ¼ tsp. pepper and reserved flour; spoon over chicken. Cover; cook on low until tender, 5-6 hrs.
  3. Meanwhile, in large pot of salted boiling water, cook pasta according to package directions for al dente; drain well.
  4. Skim and discard fat from juices in slow cooker. Stir in capers into chicken mixture. Place pasta on serving platter; top with chicken mixture.
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