Crockpot Chicken Cacciatore

If you are like me, you are always searching for the latest and greatest in crockpotting. Everybody everywhere is always so busy and the crockpot allows people in any kind of lifestyle to put in a few minutes up front and then have a hot, homemade dinner ready for them later that evening when life has worn them out. This Crockpot Chicken Cacciatore only takes about 20 minutes of prep in the morning and then about 20 more minutes before dinner, and it is full of vegetables and topped with cheese and so, so, so, so good.

Bonus: It’s a fantastic freezer meal. I learned this when I was putting meals in the freezer as I approached my due date with baby no. 2, and of all the meals I made and froze in the name of being prepared, this one un-froze the best. It tasted just as good reheated weeks later as it does when it’s fresh, so if you’re into meal prepping, give this recipe a try.

Shred and chop yummy veggies and dump them on top of the chicken breasts with the herbs and seasoning.

Add in the tomato sauce and stir it all up, then put the lid on it and walk away.

Six to eight hours later, shred the chicken and add in the broth and cornstarch, then let it cook for a few more minutes while you cook the noodles.

Put the cacciatore on the noodles and the cheese on the cacciatore and then put it all on the table with some garlic bread and dig in.

Crockpot Chicken Cacciatore
Prep Time: 20 minutes
Cook Time: 6-8 hours
Serves 6

2 chicken breasts
2 large carrots, finely shredded
1 large zucchini, finely shredded
2 celery stalks, diced
1/2 medium onion, diced
1 tbsp minced garlic
1 tsp Italian herb mix
1/2 tsp salt
1/4 tsp pepper
1 15 oz can tomato sauce
1 15 oz can petite diced tomatoes, drained

1/2 cup chicken broth
1 tbsp cornstarch
16 package wide egg noodles
1 – 1 1/2 cups shredded mozzarella

Place all ingredients up through the tomatoes in a crockpot and mix gently to combine. Cook on low for 8 hours or on high for 6 hours. When the time is up, shred the chicken and mix it back in. Whisk together the cornstarch and broth and then mix that in as well. Allow the cacciatore to continue to cook for about 20 more minutes while you boil the egg noodles according to package instructions. When the noodles are done, top with cacciatore and mozzarella cheese and serve immediately.

To freeze: prepare according to instructions, except the noodles and cheese. Allow it to cool until no longer steaming and then divide the cacciatore into desired serving amounts in freezer bags. Press excess air out, seal bags, and freeze. When you are ready to use it, thaw throughout the day in the refrigerator or defrost in the microwave and reheat over medium heat on the stovetop while you boil the noodles.


  1. Love crock pot meals! I use my crock pot for just about anything and everything. This recipe sounds so delicious too, will have to try this one for sure..

  2. This looks and sounds amazing! I love meals where you can throw it all in one pot and have something crazy delicious at the end!

  3. This looks INCREDIBLE! I’ve been looking for more crockpot meals recently. It has been SO HOT where I live, and I can’t bring myself to turn on the oven. Crockpot is always the perfect answer to that conundrum. I’m putting this on the menu this week 🙂

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