Crockpot Chicken Cacciatore

5 from 1 vote

This crockpot chicken cacciatore only requires 15 minutes of hands-on cooking before the slow cooker takes over. It’s the easiest way to enjoy this protein-rich meal.

Prep Time15

Cook Time2

Total Time2 15

Course: Dinner

Cuisine: Italian

Diet: Low Calorie

Servings: servings

Author: Megan Olson

Ingredients

2 tablespoons Olive Oil
1 lb Boneless Skinless Chicken Breasts
1 teaspoon Salt
½ teaspoon Pepper
3 cloves Garlic minced
1 cup Yellow Onion diced
1 tablespoon 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
2 teaspoon Italian Seasoning
½ teaspoon Balsamic Vinegar
Toppings Grated Parmesan and Chopped Parsley

For Serving

Whole Grain Pasta, High Protein Pasta, Chickpea Pasta, Rice or Zucchini Noodles

US Customary - Metric

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

Pound the chicken breasts until they are 1-inch thick to help ensure they cook evenly and don’t turn out dry and tough.
Searing the chicken helps seal in the moisture and enriches the flavor. It only takes a few minutes of hands-on cooking, but it is a game-changer for how the dish tastes.
Crockpots cook at various temperatures, so it’s important to check on your chicken often after the first hour to ensure it doesn’t overcook.

Nutrition