Slow Cooker Chicken Cacciatore Drumsticks with Potatoes Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider browning the drumsticks in a skillet before placing them in the slow cooker. While not strictly necessary, this extra step adds a rich, caramelized note to the skin and creates a more complex base for the marinara sauce to build upon.

If you find the sauce is too thin after the cooking time is complete, you can remove the chicken and vegetables and set the slow cooker to high with the lid off for 15-20 minutes.

This will allow excess moisture to evaporate and concentrate the tomato flavor before you return the ingredients to the pot.

Variations

• Spicy Cacciatore: Add a teaspoon of red pepper flakes or a diced jalapeño to the slow cooker during the assembly phase for a pleasant, lingering heat that complements the acidity of the marinara sauce.
• Mediterranean Style: Incorporate a handful of pitted Kalamata olives and a tablespoon of capers when adding the marinara sauce to introduce a salty, briny dimension that elevates the overall flavor profile of the dish.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat in a saucepan over medium heat or in the microwave until steaming hot.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the food has cooled to room temperature for no more than 2 hours before placing it in the fridge to maintain food safety.

When reheating, ensure the chicken is heated through evenly until it reaches a safe internal temperature.

This dish is excellent for making ahead, as the flavors continue to develop while stored in the refrigerator.

You can assemble the ingredients in the slow cooker insert and keep it in the fridge overnight, then place it directly into the base and start cooking when you are ready to prepare the meal.

Serving ideas

Serve the chicken cacciatore hot, spooning plenty of the chunky marinara sauce and vegetables over each drumstick. It pairs beautifully with a side of al dente pasta, such as penne or rigatoni, which is perfect for soaking up the excess sauce left on the plate.

For a lighter serving option, consider pairing the dish with a crisp side salad dressed with a bright vinaigrette to contrast the richness of the tomato sauce.

A piece of toasted garlic bread is also an essential addition for scooping up the remaining sauce at the end of the meal.

Frequently asked questions

Recipe card

Slow Cooker Chicken Cacciatore Drumsticks with Potatoes

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 8 count bone-in, skin-on chicken drumsticks
• 1 lb baby potatoes, halved
• 2 count bell peppers, sliced into strips
• 8 oz white mushrooms, thick sliced
• 1 tbsp dried Italian herbs
• 24 oz chunky marinara sauce

Instructions

1. Place the bone-in, skin-on chicken drumsticks into the base of the slow cooker stoneware insert. Arrange the halved baby potatoes, sliced bell peppers, and thick-sliced white mushrooms around and between the chicken pieces to ensure even distribution.
2. Sprinkle the dried Italian herbs evenly over the chicken and vegetable mixture. Pour the chunky marinara sauce over the entire contents of the slow cooker, ensuring the chicken and vegetables are well coated. Cover with the lid and set the slow cooker to cook on low for 4 to 6 hours.
3. Continue cooking until the chicken reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer at the thickest part of the drumstick. Once fully cooked, turn off the heat and allow the chicken to rest for 5 minutes before serving to ensure the juices redistribute properly.

Estimated nutrition per serving

Calories

420

Protein

32.5 g

Carbohydrates

38 g

Fat

16 g

Fiber

5 g

Sugar

8 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.