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Slow Cooker or Instant Pot Chicken Cacciatore

Only 10 minutes of prep time is all you need to make this super simple Chicken Cacciatore! This recipe has ultimate ease allowing you to set it and forget it in the slow cooker or Instant Pot.

Course Main Course
Cuisine Italian
Diet GlutenFreeDiet
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Amy Rains

Ingredients

  • 2 lbs chicken breast or thighs, either one is fine
  • 2 tbsp avocado oil or olive oil
  • 1 medium sized yellow or white onion diced
  • 2 cloves garlic minced
  • 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
  • 1 large green bell pepper diced
  • 8 oz sliced mushrooms
  • 1/2 cup diced marinated artichoke hearts
  • 3/4 cup chicken broth*
  • 1 tbsp fresh thyme to serve and garnish optional
  • 2 tbsp fresh basil to serve optional
  • Salt and pepper to taste

Instructions

For the Slow Cooker:

  1. Salt and Pepper your chicken. Place inside the slow cooker.
  2. In a small bowl mix together the dried spices: oregano, paprika, thyme, rosemary, & salt.
  3. Top chicken with onion, garlic, tomatoes, chicken broth, and tomato paste. Sprinkle spices on top.
  4. Cover chicken with remaining vegetables: bell pepper, mushrooms, artichoke hearts.
  5. Cover and cook for 4-6 hours on low or until chicken is tender and cooked all the way. Stir the sauce, add in additional salt and pepper to taste. Serve over noodles, zoodles, or potatoes. Garnish with basil and thyme.

For the Instant Pot:

  1. Select the saute function on your Instant Pot. While waiting to heat, salt and pepper your chicken. Cover the bottom of your Instant pot with oil, and add chicken. Cook on each side for 1-2 minutes. Remove from the pot. Add in any extra oil if needed, then toss in your onion. Cook for about 2 minutes, add garlic and cook for another minute.
  2. Select the cancel function. Pour chicken broth (or wine if using), in the pot to deglaze, scraping up any brown bits off the bottom that might have stuck (this helps to prevent burning).

  3. In a small bowl, mix together your dry spices: oregano, paprika, rosemary, thyme, and salt. Add tomatoes, tomato paste, vinegar, and spices over the onion/garlic mixture. Give it a quick stir.

  4. Now top the sauce with chicken, then remaining vegetables: mushrooms, artichoke hearts, and bell pepper. 

  5. Secure the lid. Select manual and cook on high pressure for 8 minutes.
  6. Once cooking is complete, use a quick release. You can use a towel to cover the valve to prevent a mess. Once steam is completely released, open the lid.
  7. Stir around the mixture. You can let sit for several minutes to thicken up the sauce, or serve immediately. Add any additional salt and pepper to taste.
  8. Serve over noodles, zoodles, or potatoes and garnish with fresh basil and thyme if using.

Recipe Notes

*In place of chicken broth you can also use a dry red wine. Just also omit the red wine vinegar if doing this option.