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SLOW COOKER CHICKEN CACCIATORE
JUMP TO RECIPE // JANUARY 26, 2020 // 3 comments »
This slow cooker chicken cacciatore is and easy, classic dinner. It can easily be adapted to be a freezer meal and is gluten-free, whole30, paleo, and adaptable for AIP.
WHAT IS CHICKEN CACCIATORE?
Chicken cacciatore is a comforting dish that can be super nourishing as well! It’s a traditional Italian chicken dish made with mushrooms, carrots, bell peppers, diced tomatoes, and herbs.
Chicken cacciatore is usually cooked in a large skillet on a stovetop, but this version is made in the slow cooker for ease! The slow cooker helps to easily develop the flavors and makes this a simple set it and forget meal.
Typically, this is a main dish served with pasta or rice, but as it’s so vegetable dense, you can easily get away with eating it as a one-pan meal. However, you can also serve it with a side of your choice like zucchini noodles.
HOW TO MAKE CHICKEN CACCIATORE IN THE SLOW COOKER
Add the chicken: Add to the bottom of the slow cooker and season well with salt, pepper, and oregano.
Add the vegetables and liquids: Add the onion, garlic, carrots, and mushrooms over the chicken and mix well. Pour the broth and tomato over the top of the chicken and mushrooms and mix well to combine.
Cook: Place the lid on top of the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The chicken should be cooked through to 165 F. Season the dish with capers, parsley, and basil along with additional salt and pepper to taste.
HOW TO ADAPT THIS RECIPE FOR THE FREEZER
This recipe makes an awesome freezer meal! Simply add all of the ingredients (reserving
Source: Unbound Wellness
Add the chicken to the bottom of the slow cooker and season well with salt, pepper, and oregano.
Add the onion, garlic, carrots, and mushrooms over the chicken and mix well.
Pour the broth and tomato over the top of the chicken and mushooms and mix well to combine.
Place the lid on top of the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The chicken should be cooked through to 165 F.
Season the dish with capers, parsley, and basil along with additional salt and pepper to taste.
1 serving = 217 calories, 7.26 carbs, 31 g protein
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1040g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 841 (57%)|
|Amt Per Serving||% DV|
|Total Fat 93.4g||125 %|
|Saturated Fat 26.6g||133 %|
|Monounsaturated Fat 38.3g|
|Polyunsanturated Fat 20.3g|
|Cholesterol 460mg||142 %|
|Sodium 1696.1mg||58 %|
|Potassium 2649.2mg||70 %|
|Total Carbohydrate 35.7g||11 %|
|Dietary Fiber 9.1g||37 %|
|Sugars, other 26.6g|
|Protein 121.8g||174 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1481
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