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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
- 2 tablespoons Olive Oil
- 1 lb Boneless Skinless Chicken Breasts
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 3 cloves Garlic, minced
- 1 cup Yellow Onion, diced
- 1 tablespoon Balsamic Vinegar
- 1/2 teaspoon Balsamic Vinegar
- 28 ounces Crushed Tomatoes, no salt or sugar added
- 1 cup Green Bell Pepper, diced
- 8 ounces Mushrooms, sliced and drained if using from a can
- 1/2 tablespoon apple cider vinegar, or white wine vinegar
- 2 tablespoons minced garlic
- 2 teaspoon Italian seasoning
- Toppings Grated Parmesan and Chopped Parsley
For Serving
- Whole Grain Pasta, High Protein Pasta, Chickpea Pasta, Rice or Zucchini Noodles
Instructions
- Lightly spray a large slow cooker with nonstick spray. Heat 1 tablespoon olive oil in a large skillet over medium high. Pound the chicken breasts to no more than 1" inch thickness. Season both sides of the chicken with salt and pepper. Once the oil is hot, add the chicken in a single layer.
- Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible until it has a light sear. Flip and brown on the other side, 2 additional minutes. Transfer the chicken to the slow cooker.
- Reduce the skillet heat to medium. Add the onion and cook until beginning to soften, about 3 minutes. Add the garlic and 1 tablespoon balsamic vinegar. Cook for 1 minute, or until the garlic is fragrant and the vinegar has reduced. Transfer the veggies the slow cooker, along with any pan drippings over the chicken breasts.
- Next add the crushed tomatoes, green bell pepper, mushrooms, and Italian seasoning. Cover the slow cooker and cook on high for 1 1/2 to 2 1/2 hours or low for 4 to 5 hours, until the chicken is cooked through. Remove the chicken from the slow cooker and set aside.
- Stir in the remaining 1/2 teaspoon balsamic vinegar in the slow cooker. Cook for another 30 minutes to let the sauce thicken then return the chicken breast to the slow cooker to warm 5-10 minutes. Serve the chicken over pasta, rice or zucchini noodles with a generous amount of sauce. Top with grated parmesan and chopped parsley.
Notes
- The balsamic vinegar is 1 tablespoon plus 1/2 teaspoon total for this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a great dish! Thanks for sharing!
Thank you!