Simple Slow Cooking
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. This hearty chicken cacciatore tastes great over whole grain noodles, quinoa, sorghum, freekeh, spaghetti squash or any fresh vegetables. The leftovers make for a healthy, delicious and filling lunch, too. Making a healthy and delicious dinner is easy with a slow cooker!
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! If desired, serve over your favorite whole grain such as quinoa, sorghum, brown rice or whole grain pasta instead of spaghetti squash, however this will change the nutrient analysis.
With the school year quickly approaching, slow cooker recipes can be your go-to! They make preparing a delicious and healthy dinner, quick, easy and stress-free. Looking for more easy and healthy slow cooker recipes? We have you covered! Our Slow Cooker Chicken Enchiladas with Black Beans is a perfect, family-friendly meal!
Slow Cooker Chicken Cacciatore
- 2 tbsp olive oil
- 2 medium onions diced
- 6 garlic cloves minced
- 16 ounces crimini mushrooms sliced
- 2 bell peppers, your choice diced
- 2 (1-lb.) skinless, boneless chicken thighs
- 1 (28 oz.) can diced tomatoes
- 1/2 cup chicken stock
- 1/2 cup white wine
- 1 (6 oz. ) can tomato paste
- 2 tsp dried basil
- 1/4 tsp sea salt
- 1/2 lemon juiced
- 1/4-1/2 tsp red pepper flakes optional
- 1/3 cup fresh basil chopped, for garnish
- 2 4 lbs spaghetti squash, each cooked, yield 8 cups
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, chicken stock, white wine, 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 6-8 hours on low or 3 1/2-4 hours on high).
Preheat oven to 400⁰F.
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 out the seeds. Then use a fork to scrape the spaghetti-like strands from the inner flesh of the squash. Place spaghetti squash either on plates or on a platter.
When chicken is done, serve over spaghetti squash and garnish with basil.
Serving size: 1 cup spaghetti squash, 2 chicken thighs, and 3/4 cup sauce, Calories: 420 calories, Fat: 15 grams, Saturated fat: 4 grams, Carbohydrates: 30 grams, Sugar: 14 grams, Sodium: 320 milligrams, Fiber: 7 grams, Protein: 35 grams, Cholesterol: 100 milligrams
(1) Why is it important to make lean or low-fat choices from the Protein Foods Group? Choose MyPlate. http://www.choosemyplate.gov/protein-foods-nutrients-health