chicken cacciatore


Did you know “cacciatore” in Italian means “hunter”?

So think of this delicious dish as a hearty, hunter-inspired meal with the freshest, all-natural ingredients. You have dark meat chicken simmered to perfection with the classic Italian flavors of garlic, onions, peppers, tomatoes, herbs and black olives.

This is a fantastic and flavorful dinner recipe that can be made in a crockpot or using the stove + oven. Both instructions are included below. Either way, the final dish should be topped with a very, very generous amount of freshly grated, good quality Parmesan cheese.

*Tip: sometimes we do use bone-in thighs from the vendor at our local farmers market. If using bone-in, just be sure to remove the skin and add about 10 more minutes to the bake time if using the stove & oven method. If using the crockpot method, still remove the skins and prepare to have the meat fall of the bone when done.




  • 2 Tbsp. extra virgin olive oil
  • 2 lbs. (apprx. 8 thighs) boneless, skinless chicken thighs, fat trimmed & discarded
  • 1 bell pepper (any color), diced or very thinly sliced
  • 1 small onion, diced
  • 2 large cloves garlic, minced
  • 28 oz. can of crushed tomatoes
  • 1 tsp. dried oregano
  • 1 bay leaf
  • 1 can (4 oz) sliced black olives, drained
  • 1/4 cup basil, torn
  • sea salt and freshly ground pepper
  • 1 lb. spaghetti or angel hair pasta, cooked to al-dente & drained
  • freshly grated Parmesan cheese

Stove & Oven Directions:

  1. Preheat your oven to 375 degrees F. Salt and pepper your chicken thighs. In a large pot, heat 1 Tbsp. extra virgin olive oil over medium high heat.
  2. Once the oil is hot, add your chicken thighs and cook on each side for 1-2 minutes until lightly browned. Remove thighs and add to a large baking dish. They will cook the rest of the way in the oven. Set aside.
  3. Then add in your 1 Tbsp. extra virgin olive oil along with onions, garlic and bell pepper and saute’ for 5-7 minutes until everything has softened. Do not burn.
  4. Once the onions have softened and are translucent, stir in your tomatoes, oregano, bay leaf, olives and torn basil. Bring it up to a boil, then reduce to a simmer for about 5 minutes.
  5. Pour the sauce over your chicken thighs in the baking dish. Make sure everything is coated evenly and bake for 30-40 minutes until chicken is done and the sauce is bubbling.
  6. To serve: Take a few ladles of sauce and mix it into the cooked spaghetti/angel hair. Then plate 1/4 of the pasta and one or two chicken thighs with extra sauce on top of the pasta. Then grate Parmesan cheese over everything and enjoy!

Crockpot Directions: *you will not need the extra virgin olive oil

  1. Salt & pepper the chicken thighs and add to the base of the crockpot. Pour in the tomatoes and add your bell pepper, onions, garlic, crushed tomatoes, oregano, bay leaf, sliced black olives and basil. Stir to combine everything well and cover the pot.
  2. Cook on HIGH for 4 hours or LOW for 8 hours. Serve atop cooked spaghetti or angel hair and covered with freshly grated Parmesan cheese.

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