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Chicken cacciatore served on a blue plate
Course dinner

Slow Cooker Chicken Cacciatore

By: Elysia
Servings 6 -8 servings
Slow Cooker Chicken Cacciatore is a wonderfully flavored family meal that comes together with minimal prep. Gluten-free and high in protein, this low calories meal is loaded with veggies and makes for a great freezer meal.
Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1/4 cup brown rice flour can sub in regular flour, if desired
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 1 large bell pepper sliced
  • 1/2 lb sliced fresh mushrooms
  • 1 can fire roasted tomatoes 398mL
  • 2 cups marinara sauce
  • 1 can tomato paste 6 oz
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 3 garlic cloves minced
  • Grated Parmesan cheese for serving optional

Instructions

  • Place chicken thighs in a bowl and season with salt and pepper. Next, dust chicken with flour. Heat the stove to high. Add 1 tbsp of oil to a large skillet and brown chicken on all sides in oil, about 4-5 minutes per side. Remove chicken to platter.
  • Add the remaining tablespoon of oil to the same skillet and cook and stir the onion, pepper and mushrooms for 5 minutes, or until softened and fragrant. *You can also do these steps in your slow cooker if it has a saute function.
  • Add tomatoes, marinara sauce, tomato paste, herbs, and garlic to the slow cooker. Stir to combine.
  • Next, add the chicken and vegetables to the slow cooker and toss gently to coat in sauce. Cook for 6-8 hours on low or 3-4 hours on high.  Season with salt and pepper to taste.
  • Serve over pasta, zucchini noodles, spaghetti squash or rice and garnish with Parmesan cheese, if desired.

Notes

*Leftovers can be stored in the fridge for up to four days.
**To freeze: Allow chicken mixture to fully cool. Freeze in freezer-friendly containers for up to 3 months.
To defrost: Partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.
 
Stove Top Directions
Place chicken thighs in a bowl and season with salt and pepper. Next, dust chicken with flour. Heat the stove to high. Add 1 tbsp of oil to a large skillet and brown chicken on all sides in oil, about 4-5 minutes per side. Remove chicken to platter.
Add the remaining tablespoon of oil to the same skillet and cook and stir the onion, pepper and mushrooms for 5 minutes, or until softened and fragrant.
Stir in the tomatoes, tomato sauce, tomato paste, herbs, and garlic. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Season with salt and pepper, to taste. Serve over pasta, zucchini noodles, spaghetti squash or rice and sprinkle with Parmesan cheese, if desired.

Nutrition

Calories: 315kcalCarbohydrates: 21gProtein: 33gFat: 11gSaturated Fat: 2gCholesterol: 144mgSodium: 493mgPotassium: 990mgFiber: 4gSugar: 9gVitamin A: 1096IUVitamin C: 15mgCalcium: 104mgIron: 4mg
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