Dinner is made easy with our Slow Cooker Chicken Cacciatore! With busy schedules, work, and school, it can be hard to get a healthy and nutritious meal on the table, but this recipe cooks all day in a crock-pot, so it doesn’t get much easier than that. Not only is this recipe fast, simple, and convenient, but it’s also packed full of nutrition! Eating lean poultry such as chicken provides you with a great source of protein, B vitamins (niacin, thiamin, riboflavin, and B6), vitamin E, iron, zinc, and magnesium. Proteins function as building blocks for bones, muscles, cartilage, skin, and blood, and are also building blocks for enzymes, hormones, and vitamins (1), so it’s important to make sure you are getting enough of it in your diet! So go ahead and enjoy all of the nutritional benefits this recipe has to offer by trying it out for yourself!
In the slow cooker or a saute pan over medium heat, add the olive oil and onions and saute until they are translucent.
Add the garlic and saute until light brown, then add the mushrooms and bell peppers. Saute for about 2-3 minutes. Set aside when done.
Place the chicken into the slow cooker, and add the diced tomatoes, tomato paste, oregano, basil, sea salt, lemon juice and red pepper flakes. If using a saute pan add the mushroom mixture to the chicken. Cover the slow cooker and cook on low until chicken is tender (about 5 hours).
Serve over spaghetti squash.
Preheat oven to 400 degrees.
Place the squash in a medium sized pan. Poke a fork in several places on the squash so steam escapes. Add enough water to cover the bottom of the pan, and place it in the oven.
Cook for 45 – 60 minutes, or until a fork can easily pierce through into the squash.
Remove the squash from the oven, and let cool for a few minutes.
Cut the squash in half and gently scoop the "spaghetti" strands from the squash with a fork.
*You can use parsley instead of basil. *If desired, serve over your favorite whole grain such as quinoa, sorghum, brown rice or whole grain pasta instead of spaghetti squash.