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Crockpot Chicken Cacciatore! A healthy spin on traditional Italian cacciatore made in a slow cooker. Served over zucchini noodles for a minimal effort, lower carb dinner that’s big on flavor.
I don’t know about you, but I always need a little reset this time of year. The madness of summer has me craving consistency and routine. Too many weird foods, eating out and vacations has me like – blah. If there’s anything I’ve learned in my healthy eating journey, it’s that my body craves routine.
Routine helps me eat consistently well and maintain my sanity. This time of year is the best time of year to focus on adding more vegetables and nutrient dense foods to your diet.
You have to roll up your sleeves and do some work, but I promise it’s so worth it! Whenever people get off the challenge, they always tell me they wish there was more because it makes them feel so good. I’m listening to you guys and that’s why I’m doing things different this time.
I’m so excited about this challenge too because I’m adding more goodies to this one than previous challenges. A live cooking demo, a meal planner guide, a 4 week meal plan and more have been added to help you transition from the challenge into real life.
And, if you’re ready to get a jump start now let’s start by cooking up a healthy dinner like this slow cooker chicken cacciatore with zucchini noodles. It’s super easy thanks to a slow cooker!
A hearty meal full of deliciousness that fills you up with energy and doesn’t take you down like so many other meals out there. Ready to start? Grab your slow cooker and let’s go!
Crockpot Chicken Cacciatore
Ingredients
- 1 lb chicken breasts, boneless, skinless
- 3 zucchini, spiraled
- 1 green bell pepper, diced
- 8 ounces canned mushrooms in water, (sliced with water drained)
- 2 tablespoons extra virgin olive oil
- 15 ounces marinara sauce, no salt or sugar added
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon apple cider vinegar, or white wine vinegar
- 2 tablespoons minced garlic
- 1 tablespoon Italian seasoning
- 1 teaspoon parsley
- Salt and pepper to taste
Instructions
- To a slow cooker, add the extra virgin olive oil and minced garlic. Turn the heat to high.
- Pound out the chicken breasts to no more than 1″ inch thickness. If necessary, slice them into 4 pieces. Then place in the slow cooker over the garlic.
- Top with Italian seasoning, parsley, salt, pepper, sliced bell peppers, marinara sauce, balsamic vinegar and apple cider vinegar.
- Cover and cook on high 2 to 3 hours or on low 4 to 5 hours. I prefer cooking on high for a thicker sauce, but either method works.
- Serve immediately over zucchini noodles.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a great dish! Thanks for sharing!
Thank you!