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Slow-Cooker Chicken Cacciatore
with quinoa

Active: 25 minTotal: 8 hr 25 min
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'Cacciatore' is a hunter-style Italian stew that features tomatoes, onions, herbs, peppers, and wine, and is perfect for cold-weather eating. Use bone-in chicken to impart even more flavor into the dish. The meat will be tender and fall right off after 8 hours of easy, slow cooking. Vegetarians will be experiencing these flavors with extra veggies and beans. Enjoy over quinoa (that'll get used again tomorrow!).


Slow-Cooker Chicken Cacciatore:
  • Garlic - 4 cloves, minced
  • Onions - 1, diced
  • Red pepper - 1, diced
  • Green pepper - 1, diced
  • Italian seasonings - 1 tsp
  • Salt - 1/2 tsp
  • Red pepper flakes - 1/4 tsp
  • Tomato paste - 4 oz. ((~1/2 cup))
  • Diced tomatoes (14 oz / 397 g can) - 1 can , drained
  • White or red wine (opt) - 1/2 cup
  • Chicken stock - 1 cup
  • Chicken drumsticks - 2 1/2 lbs ((or other bone-in chicken or 1 1/2 lbs. non-bone in chicken))
  • Quinoa - 2/3 cup, uncooked ((or 2 cups cooked))
  • Parsley - 1/4 bunch, chopped
  • Lemons - 1, wedges

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Garlic / Onions / Peppers - Prep as directed. (Can be done up to 3 days ahead)
  2. Make sauce - Mix together Italian seasonings, salt, red pepper flakes, garlic, tomato paste, diced tomatoes, wine and chicken stock. (Can be done up to 3 days ahead)
  3. Chicken - Remove skin from chicken. Try using scissors if you have trouble getting the skin off. (Can be done up to 1 day ahead)
  4. Start slow cooking (~8 hours before) - Nestle chicken into bottom of slow cooker. Sprinkle with salt and pepper and tenderize with a fork. Layer in onions and peppers and then pour on the sauce. Slow cook on low for 8 to 9 hours, until chicken easily comes off the bone. Season to taste with salt and pepper. (Can be done up to 5 days before and then stored in the fridge in air-tight containers)


  1. Quinoa - {Double if making Tuesday's dinner} Combine quinoa with 2x the amount of water in a saucepan. Add in a generous dash of salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Chop parsley and slice lemons. Enjoy your warm cacciatore sprinkled with parsley over quinoa (remember to save half for Tuesday's dinner if you doubled). Serve with lemon wedges to add some brightness!

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This meal has 28 reviews

Meh. It seemed pretty bland. There are way better recipes on this site.

By: Ava
Posted: Apr 12, 2015
Diet: Original

This was good. Next time I will add more red pepper flakes to kick up the heat a little more.

By: Aishah
Posted: Sep 03, 2014
Diet: Original

Leftovers are terrific on baked potatoes

By: Dean
Posted: Aug 30, 2014
Diet: Vegetarian

using chicken breasts works well, albeit I have yet to figure out how to now have the meat be a tad dry.

By: Allison
Posted: Apr 29, 2014
Diet: Original

It was good but it wasn't great. I tripled the spices plus added some of my own per the previous reviews. We used bow-tie pasta because that was what I had on hand but my two year really really liked it and it went in his lunch to school today!

By: Sara
Posted: Mar 13, 2014
Diet: Original

Made it with boneless chicken breasts and a quinoa/brown rice mixture. It was good but not a favorite.

By: Sheena
Posted: Mar 09, 2014
Diet: Original