Crock Pot Chicken Cacciatore
Only 10 minutes of prep for a delicious and nutritious family meal!
Servings: 6
Ingredients
- 24 ounces marinara sauce (1 jar)
- 20 ounces frozen bell pepper and onion strips
- 8 ounces sliced mushrooms (fresh)
- 2 tablespoons minced garlic
- 1 teaspoon red pepper flakes (use more if you like spicy food)
- 2 pounds boneless skinless chicken thighs (or breasts, if you prefer)
Instructions
- In a large bowl, combine the marinara, frozen peppers and onions, mushrooms, garlic, and red pepper flakes.24 ounces marinara sauce, 20 ounces frozen bell pepper and onion strips, 8 ounces sliced mushrooms, 2 tablespoons minced garlic, 1 teaspoon red pepper flakes
- Lightly spray the inside of the crock pot with cooking spray. Place the chicken in the crock pot.2 pounds boneless skinless chicken thighs
- Pour the marinara mixture over the chicken, cover, and cook on low for 6-7 hours.
Notes
Prep Tips:
- There's no need to thaw the frozen bell pepper and onion strips before using them in the marinara mixture.
- Make it a dump-and-go meal by combining all ingredients in a zip-top bag or large bowl ahead of time and storing in the refrigerator, then dump into the crock pot when ready to cook.
Variation Suggestions:
- Use different frozen vegetables if desired. You can even mix and match smaller packages of different veggies. I use to use 1 small bag of peppers and onions and 1 small bag of squash sliced (however, now I cannot find frozen squash slices anywhere so I just use the peppers and onions).
- Add canned, drained white beans or chickpeas to make it heartier.
- Stir in zucchini, spinach, or artichoke hearts in the last 30 minutes of cooking to boost the veggies.
- Mix in a splash of red wine or balsamic vinegar for extra depth of flavor.
- Top with shredded mozzarella or Parmesan just before serving for a cheesy twist.
Serving Suggestions:
- Serve over spaghetti, penne, or fettuccine for an Italian-inspired dish.
- Or serve over steamed rice or quinoa.
- Pair with toasted Italian bread or garlic bread for dipping into the sauce.
- Try with zucchini noodles (zoodles) or cauliflower rice for a low-carb alternative.
- Shred the chicken and serve on a toasted hoagie roll for a saucy, messy sandwich.
Storage Info For Leftovers:
- Store in an airtight container in the refrigerator for up to four days.
- Cool leftover cacciatore completely and freeze in portions for up to three months. Thaw overnight in the fridge before reheating.
- Reheat on the stovetop over medium heat or microwave in one-minute intervals until heated through.
Nutrition
Calories: 275kcal | Carbohydrates: 21g | Protein: 33g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 143mg | Sodium: 747mg | Potassium: 1295mg | Fiber: 5g | Sugar: 10g | Vitamin A: 10830IU | Vitamin C: 109.9mg | Calcium: 76mg | Iron: 3.5mg
