Slow Cooker Chicken Cacciatore
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)
1 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)
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
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.