Crockpot Chicken Cacciatore

5 from 1 vote

Crockpot Chicken Cacciatore! A healthy spin on traditional Italian cacciatore made in a slow cooker. Served over zucchini noodles for a minimal effort, low carb dinner that's big on flavor. Gluten Free + Paleo + Low Calorie

Prep Time15

Cook Time2

Total Time2 15

Course: Dinner

Cuisine: Italian

Diet: Low Calorie

Servings: servings

Author: Megan Olson

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

US Customary - Metric

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

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Nutrition