Slow Cooker Chicken Cacciatore With Mushrooms and Bacon Recipe (2024)

Just put this together in a Dutch oven on the stove top. While the oven is coming to temp at 350, it is simmering on the stovetop. The oven will produce a much more even cooking environment since the liquids amounts are set for a slow cooker. Baking for two hours and may add chicken stock if it appears it needs it at the 1 hour mark. Added a another half can of fire roasted tomatoes to the recipe and 1/2 cup chx stock.

Can anyone tell me how long to cook this in an instant pot?

And if I don't have a slow cooker, at what temperature could I make this in an oven?

I, for one, have a slow cooker. I’m glad to see this recipe! Please make more slow cooker recipes! I will be making this very soon.

Made it the other night. Used a variety of mushrooms and, please, the whole can of tomatoes (who uses HALF a can of tomatoes? C'mon.). Also, chop the roasted red peppers into ribbons. You can also lose the parsley and the basil -- there are plenty of veggies floating around in this. We had it two nights in a row, the second night over egg noodles. It's tasty.

Please just buy a slow-cooker! That’s like selecting a grill recipe and then asking how to make it without a grill!

Made in a le creuset Dutch oven at 325F for an hour then 200 for another couple of hours and it turned out perfect. Very tasty - the chicken tender and the sauce pleasantly spicy. Served with egg noodles, a crusty baguette and green salad. Would definitely make again.

I did this recipe as written and just want to say, it’s better the next day. The flavors of the peppers and mushrooms have really come through and the dish for me, has advanced from “pretty good” to “really good”

This was aromatic and extremely tasty! I made a few adjustments based on others’ comments and availability of ingredients: Substituted boneless breasts*, portobello mushrooms, yellow onion, 1/2 jar Trader Joe’s red pepper spreadUsed the whole 14-oz can of diced tomatoes, skipped the tomato pasteAdded 1/2 c sliced carrots, 2 stalks of celery (diced)*sear them 3 minutes each side before adding to pot (adds flavor!) and slow cook on HIGH for 3 hours. (On low, they’d come out rubbery.)

Cooked this dish tonight and it was lovely! I used bone-in chicken thighs (very easy to separate the tender chicken from the bone), the whole can of tomatoes, the whole red onion, and I added a can of cannellini beans to help soak of all those wonderful flavors. I will definitely make it again and I may add two cans of cannellini beans !

I made this in the oven today. Cooked at 200 degrees for about 5 hours, but it was ready sooner, maybe around 3 1/2. I didn’t have bacon, so used some reserved bacon grease from the fridge. I also used the entire can of tomatoes. Served over egg noodles. Delicious! Will definitely make again.

Soooo good! Didn’t put as much bacon in as the recipe suggested, which kept it from being too overpowering. Didn’t have oregano so I put in some Herbes de Provence. Adjusted salt to taste at the end, and added a splash of red wine vinegar to freshen up the final flavor. Had it over creamy Parmesan polenta. Will make again!

I cooked this in an Instant Pot for 30 min (and added a cup of chicken stock to make sure I had enough liquid). I had started with frozen bone-in chicken thighs and it came out fine. It was a little soupier than version in the photo, but was good with the polenta. I would make this again.

I made this with a Dutch oven at 250 F in my oven. Cooked for a little over 3 hours and it came out perfectly. I recommend cooking it in the oven rather than the stovetop, so you braise the meat. This method helps the chicken turn out really tender and juicy!

Fantastic recipe. The smoky flavor of the roasted peppers with the salty brine of the capers is an amazing combo. Also, bacon!

This was delicious! I made it in my Instant Pot using the sauce & slow cooker settings and it came out perfect!

Enjoyed this but a lot of prep work for a slow cooker recipe. Not as much flavor as I would have thought, and I even added too much bacon.

Totally delicious. I made this low FODMAP by sautéing three whole garlic cloves with the mushrooms, tomato paste and wine, and then removing the garlic cloves. I omitted the garlic powder and yellow or orange pepper, added a full can (28 oz) of diced tomatoes, substituted red wine vinegar for balsamic and added another quarter cup of wine to the crockpot. Also I added four chopped carrots. Served with bread and butter. Raves.

If you do the sauce steps in an instant pot, you can then use the slow cooker function without dirtying any other pans. Delicious recipe. I sometimes skip the bacon and just use olive oil to be heart healthy

I don’t have a slow cooker, so I made this in my Dutch oven. It was so good! Did the first hour on 350, second on 300, and the last two on 170. Turned out perfect and the chicken was falling off the bone (I used bone in, as it was less expensive). Definitely will make again! The perfect winter meal.

Thanks to all who had ideas about not using a slow cooker. I have one, and have used it occasionally, but I find that everything comes out tasting the same. Plus I don’t really need any “time-saving” recipes anymore. Got plenty of time. At the moment.

Made it to recipe and used cherrywood smoked bacon and served the final product over Parpadelle pasta. Huge hit among the household. Would definitely add this to my arsenal of winter meals

Smelled great even before I turned on the slow cooker!

I used portabello mushrooms instead of cremini. We enjoyed this recipe very much but next time I would cut back on the red pepper flakes.

Too liquidy, like soup. And has a harsh flavor. Perhaps two much vinegar with the other ingredients. Not sure, but definitely won’t be making it again

“Mom, this tastes like restaurant food.” #WinningDinner

Delicious! I added olives and extra wine. You could add anything you wanted. It would still taste great. It was a bit watery so I served over rice to soak up some of that juice, and it was fantastic. Will definitely make again.

Plenty done in 3.5 hours. Tender & tasty. A bit soupy so if served with polenta the polenta should be on the dry side.

The bacon overwhelmed this recipe. The chicken texture was very good. Salting the chicken on top of 8 Oz of bacon made this way too salty. Sorry. Won’t make this again.

Served double the recipe (over the ready made polenta) in two crockpots to a crowd of 16. Paired with a Berardo Chianti and a basic green salad tossed with a simple vinaigrette and sliced baguettes. Two or so servings of leftovers remain. Homemade cookies for dessert. Excellent for a crowd, minimal stress for the cook. For the win 💯