This chicken cacciatore recipe is easy to make with your choice of veggies and simmered in a flavorful garlic-herb tomato sauce. The instructions here detail the Instant Pot version, but see the note section below for how to make Crock-Pot or stovetop versions as well.
- 6 slices bacon, diced
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- fine sea salt and freshly-cracked black pepper
- 1/4 cup all-purpose flour (optional)
- 2/3 cup dry red wine (or chicken stock)
- 8 ounces baby bella mushrooms, thickly sliced
- 2 medium bell peppers, diced (I used one yellow, one red)
- 1 large carrot, diced
- 1 red onion, peeled and thickly sliced
- 6 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 cup pitted Kalamata or black olives
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- toppings: chopped fresh basil and/or freshly-grated Parmesan
- Fry the bacon. Press the “Sauté” button on the Instant Pot. Then once it has heated, add the diced bacon and sauté, stirring occasionally, until crispy. Use a slotted spoon to transfer the bacon to a clean bowl and set aside, leaving the leftover bacon grease in the pot.
- Sauté the chicken. While the bacon is frying, season the chicken breasts with salt and pepper. Then lightly dredge the chicken in the flour until it is evenly coated on all sides. Once the bacon has been removed, add the chicken to the pot in a single layer. Sauté the chicken undisturbed for about 2 to 3 minutes until lightly browned, then flip and repeat on the opposite side. (The chicken will not be completely cooked through.)
- Add the remaining ingredients. Add the wine and use a wooden spoon to briefly scrape the browned bits up from the bottom of the pot. Add the mushrooms, bell peppers, carrot, red onion, garlic, crushed tomatoes, olives, oregano, crushed red pepper flakes, and cooked bacon. Briefly toss to combine.
- Pressure cook. Close and seal the lid. Pressure cook on high for 15 minutes, followed by a quick release. Once the steam has released, carefully remove the lid.
- Shred the chicken (optional). Transfer the chicken to a clean plate and shred it with two forks. Return the shredded chicken to the cacciatore and give the mixture a gentle stir to combine.
- Season. Taste and season with extra salt, pepper, oregano and/or crushed red pepper flakes, as needed.
- Serve. Serve warm over pasta, polenta, rice, grains, or with a hunk of crusty bread, garnished with a sprinkling of fresh basil and Parmesan. Enjoy!
Crock-Pot (Slow Cooker) Chicken Cacciatore: Fry the bacon (as instructed in Step 1) in a separate sauté pan over medium-high heat. Transfer the bacon to a clean bowl, then sauté the chicken (as instructed in Step 2) in the same pan, then deglaze the pan with the wine. Transfer the chicken with wine sauce, cooked bacon, and all of the remaining ingredients (as listed in Step 3) to the bowl of a large slow cooker. Cover and cook on high for 3-4 hours or on low for 5-6 hours until the chicken is cooked through and tender. Uncover and follow Steps 5 to 7 to complete the recipe.
Stovetop Chicken Cacciatore: Fry the bacon (as instructed in Step 1) in a large stockpot over medium-high heat. Transfer the bacon to a clean bowl, then sauté the chicken (as instructed in Step 2) in the same stockpot, then deglaze the pan with the wine. Add the cooked bacon plus all of the remaining ingredients (as listed in Step 3) to the stockpot and briefly stir to combine. Continue cooking until the sauce reaches a simmer. Then cover, reduce heat to medium-low to maintain the simmer, and cook for 20-25 minutes or until the chicken is cooked through and tender. Uncover and follow Steps 5 to 7 to complete the recipe.
Storage instructions: Leftovers can be stored in a sealed container and refrigerated for up to 4 days or frozen for up to 3 months.