Slow Cooker Chicken Cacciatore

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It’s cold. It’s dark early. It’s winter in NYC.

It puts me in the mood for warm and cozy meals that are easy to dump together and forget while I go curl up with a book and hot tea (in my dreams!).

This chicken cacciatore is a simple meal that will be there for you when the weather gets colder and you still want something healthy!


COOK TIME: 4 Hours



  • 1 1/2 lbs Chicken Thighs (skinless, boneless)

  • Carrot (peeled and sliced)

  • 2 cups Mushrooms (sliced)

  • 2 cups Crushed Tomatoes

  • 1 1/2 tsps Oregano

  • 2 tbsps Capers

  • 1/2 cup Black Olives (pitted, sliced)

  • 1/2 tsp Sea Salt

  • 1/2 cup Parsley (finely chopped)


  1. Combine all ingredients except parsley in the slow cooker and cook on high for 4 hours, or on low for approximately 6 to 8 hours

  2. Divide into bowls and garnish with parsley. Adjust salt to taste if needed. Enjoy!



Refrigerate in an airtight container for up to three days. Freeze for up to three months.

Serve it With

Rice, bread, potatoes, spaghetti squash, zucchini noodles, pasta, cauliflower rice or couscous.


Calories 382

Fat 16g

Carbs 13g

Fiber 4g

Sugar 7g

Protein 46g

Did you try the recipe? Did you like it? Let me know! I’d love to hear from you by email at OR on Instagram at @ashleybrownfitnessnutrition.


Ashley Brown