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Slow Cooker Chicken Cacciatore Breasts with Bell Peppers
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 red bell peppers, sliced
  • 1 green bell pepper, sliced
  • 1 yellow onion, sliced
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes with juice
  • 1/2 cup chicken broth
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Instructions
 

  • Pour the olive oil into the bottom of the slow cooker and spread it to coat the surface lightly.
  • Place the chicken breasts in a single layer over the oil.
  • Scatter the sliced bell peppers, onion, and minced garlic evenly over the chicken.
  • In a bowl, stir together the diced tomatoes with their juice, chicken broth, Italian seasoning, salt, and black pepper.
  • Pour the tomato mixture over the vegetables and chicken, making sure the liquid reaches the bottom of the pot.
  • Cover and cook on low until the chicken reaches an internal temperature of 165°F and the vegetables are soft.
  • Serve the chicken breasts with the sauce and vegetables spooned on top.

Notes

For the juiciest results, avoid lifting the lid during cooking so the steam stays trapped around the chicken breasts. Leftovers reheat well in a covered skillet with a splash of broth to loosen the sauce. If you prefer a thicker sauce, remove the chicken at the end and simmer the remaining ingredients on the stovetop for a few minutes before serving.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker