Crockpot Chicken Cacciatore
Serves: 4
  • For the Crockpot:
  • 4 boneless, skin-less Chicken Breasts
  • 16 oz. can Diced Tomatoes with Garlic + Basil
  • 3 Bell Peppers, chopped {I like to use a variety of colors}
  • 1 Sweet White Onion, chopped
  • 1 tbsp. Olive Oil {for roasting}
  • 1 Bay Leaf
  • 1 tsp. dried Oregano
  • S + P to taste
  • For Serving:
  • Rice {White or Brown works, I used a mixture of both}
  • Green Onions, chopped
  • Fresh Parmesan, grated or shaved
  • Red Pepper Flakes {optional}
  1. Season Chicken with Salt, Pepper and Oregano and place in the slow cooker.
  2. Pour Tomatoes over Chicken, add the Bay Leaf and set the timer to low for 8 hours. {If you're in a rush you can do this on 4 hours, but I find the Chicken tastes better on the 8 hour setting.}
  3. About an hour before the Chicken is done, set the oven to 450. Chop the Bell Peppers and Onion and set aside in a large bowl. Mix together with 1 tbsp. Olive Oil and season with Salt + Pepper.
  4. Spread the Bell Pepper & Onion mixture on a non-stick baking sheet and roast for 10 minutes, flip/stir, and then roast for an additional 10 minutes. The vegetables will be browned and caramelized once done roasting. Set aside until ready to mix with the Chicken.
  5. When the slow cooker is done, shred the Chicken with two forks. Remove the Bay Leaf and add the Bell Pepper & Onion mixture to the pot. Mix until well combined.
  6. Serve Chicken Cacciatore over a bed of Rice {or you can use Pasta if you prefer} and sprinkle with Green Onions, Fresh Parmesan and Red Pepper Flakes. Serve Immediately.
  7. Notes & Swaps:
  8. Serve over a bed of Cauliflower Rice for a low-carb feast.
  9. If you like a thicker sauce, mix 2 tbsp. Tomato Paste with the can of Tomatoes and add to the slow cooker before cooking.
  10. Leftovers make a GREAT Sandwich. Serve on Toasted Bread with a slice of Provolone Cheese melted on top, YUM.
  11. Mushroom and Black Olives are awesome addition to this recipe. Simply add to the slow-cooker about 2 hours before it's done cooking.
Recipe by Slice of Jess at