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Slow Cooker Chicken Cacciatore with Mushrooms and Peppers
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 ½ pounds boneless, skinless chicken breasts
  • 8 ounces cremini mushrooms, sliced
  • 2 bell peppers (1 red, 1 green), sliced
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 (28-ounce) can crushed tomatoes
  • ½ cup low-sodium chicken broth
  • 2 teaspoons dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • Add the sliced mushrooms, bell peppers, and onion on top of the chicken.
  • Sprinkle the minced garlic over the vegetables.
  • Pour the crushed tomatoes and chicken broth over everything.
  • Add the Italian seasoning, salt, and black pepper.
  • Stir gently to combine the sauce ingredients without moving the chicken.
  • Cover and cook on low for 6 hours or until the chicken reaches an internal temperature of 165°F.
  • Remove the chicken, shred or slice it, and return it to the sauce.
  • Stir in the fresh parsley just before serving.

Notes

For a lower-carb option, serve the cacciatore over zucchini noodles or cauliflower rice so the sauce coats the vegetables well. Leftovers keep in the refrigerator for up to 4 days and reheat gently on the stove with a splash of broth to loosen the sauce. If the mushrooms release extra liquid during cooking, you can remove the lid for the last 30 minutes to thicken the sauce slightly.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board