5.0 from 18 votes
Slow Cooker Chicken Cacciatore
Slow Cooker Chicken Cacciatore - an easy crockpot meal loaded with tomatoes, bell peppers, kale, carrots and sliced mushrooms
Prep Time
10 mins
Cook Time
4 hrs 10 mins
Total Time
4 hrs 40 mins
Servings: 4 Servings
Calories: 295 kcal
Course:
Dinner
Cuisine:
Italian-American Fussion
Ingredients
- 1 ½ pounds skinless chicken thighs I used bone-in
- salt and black pepper to taste
- 3 tablespoons olive oil
- 4 teaspoons minced garlic about 4 cloves
- ½ cup chopped white onion
- ½ cup diced red bell peppers
- ½ cup sliced carrots about 1 large carrot
- ½ cup sliced mushrooms
- 1 (28-ounce) can diced tomatoes with green chilis drained
- 1 (6-ounce) can tomato paste
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ cup kalamata olives optional
- ½ cup chopped kale stems removed
- 2 teaspoons cornstarch
- 1 tablespoon water
- 2 tablespoons fresh chopped parsley
- fresh basil leaves optional, for garnish
- grated Parmesan cheese optional, for garnish
Instructions
- Season 1 ½ pounds skinless chicken thighs with salt and black pepper. Heat 3 tablespoons olive oil in a large non-stick skillet over medium-high heat. Cook chicken until golden brown, about 3 minutes per side. Transfer chicken to slow cooker. Alternatively, skip browning and add chicken straight to a 6-quart slow cooker if pressed for time.
- Add 4 teaspoons minced garlic, ½ cup chopped white onion, ½ cup diced red bell peppers, ½ cup sliced carrots, ½ cup sliced mushrooms, 1 (28-ounce) can diced tomatoes with green chilis, 1 (6-ounce) can tomato paste, 1 teaspoon dried basil, ½ teaspoon dried oregano, ¼ teaspoon dried rosemary, ¼ teaspoon dried thymeand salt and black pepper to taste. Stir to combine. Do not worry if the mixture looks dry, the tomatoes will release more liquid as this cooks - if you like this dish more saucy, add ½ cup chicken broth or water.
- Cover and cook on high for 3-4 hours or on low for 4-6 hours.
- In a small bowl, stir together 1 tablespoon water and 2 teaspoons cornstarch. Add to the crockpot along with ¼ cup Kalamata olives, and ½ cup chopped kale. Cook for an additional 20-30 minutes on HIGH, or until the sauce thickens slightly and the kale is wilted.
- Sprinkle with 2 tablespoons fresh chopped parsley, and fresh basil leaves. Taste and season with additional salt or black pepper, as needed.
- Serve hot over pasta, zucchini noodles, rice, or your favorite sides, and top with grated Parmesan cheese, if desired.
Cup of Yum
Nutrition Information
Calories
295kcal
(15%)
Carbohydrates
16g
(5%)
Protein
23g
(46%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.02g
Cholesterol
97mg
(32%)
Sodium
575mg
(24%)
Potassium
886mg
(25%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
4403IU
(88%)
Vitamin C
42mg
(47%)
Calcium
66mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 295
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 23g | 46% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 575mg | 24% |
| Potassium | 886mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 4403IU | 88% |
| Vitamin C | 42mg | 47% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.