Crock-Pot Chicken Cacciatore

A whole chicken slow-cooked in the crock pot on a bed of sliced onions, bathed in a thick tomato and red wine sauce with mushrooms, garlic, oregano, basil, and a Cajun twist: Creole seasoning. Seven to nine hours on low and the meat falls right off the bone into the sauce.

The Creole seasoning is what makes this cacciatore different from the standard Italian version. It adds paprika, cayenne, and garlic depth that gives the tomato sauce a warm, Southern kick underneath the oregano and basil. It’s a subtle fusion that works surprisingly well.

Two cans of tomato paste (one with garlic) create a concentrated, thick sauce that clings to the chicken instead of pooling watery at the bottom of the crock pot. Tomato paste is denser and more flavorful per ounce than crushed tomatoes, and it holds up to the long, slow cook without thinning.

The onion slices on the bottom of the crock pot serve as a rack, keeping the chicken elevated slightly and adding sweetness to the sauce as they dissolve during cooking.

Chef Tips

• Use a whole chicken or cut it into pieces. Pieces cook more evenly and are easier to serve.
• Mix the tomato paste with the seasonings and ¼ cup wine before pouring over the chicken for even distribution.
• Seven hours on low gives tender, fall-off-the-bone meat. Nine hours makes it even more tender but the chicken may lose its shape.
• Serve over hot buttered pasta to soak up the thick, flavorful sauce.

Variations

• Traditional cacciatore: Skip the Creole seasoning and add a diced green bell pepper and a can of diced tomatoes.
• Chicken thighs only: Use 8 bone-in, skin-on thighs for richer, fattier meat that holds up to the long cook.
• White wine version: Use white wine instead of red for a lighter, more traditional Italian approach.