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Food Category: Meat, Poultry, Vegetables
Dietary Preference: Dairy Free, Gluten Free, Low Carb
This is one of those "dump everything in the Crock Pot" recipes that we all love. It has a hearty and satisfying sauce that is delicious on cauliflower rice, spaghetti squash, or any pasta or rice of your choosing!
Servings 1 Serving
Cal 351 kcal
Protein 52 g
Carbs 17 g
Fat 7 g
Added Sugar 10 g
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No. of Servings
Ingredients
- 1 chicken breasts (boneless, skinless)
- â…™ lb baby red potatoes (halved (optional))
- 2 â…“ oz tomatoes (crushed)
- 2 â…“ oz tomato sauce
- 1 oz tomato paste
- ½ tsp garlic (minced)
- â…™ onion (roughly chopped)
- â…“ green bell peppers (chopped)
- ½ tsp Italian seasoning
- â…™ beef bouillon cube (crushed)
- 1/12 cup red wine (or beef broth)
- 1 pinch crushed red pepper
- 1 tsp fresh parsley (chopped)
- salt and pepper (to taste)
- â…™ cup mushrooms (sliced)
Instructions
- If you are including the baby potatoes, lay them in the slow cooker first.
- Lay the chicken breasts on top of the potatoes. Lightly salt and pepper the chicken.
- Add all the other ingredients, except mushrooms, and stir gently to combine.
- Cook on high for about 4 hours or on low for about 7-8 hours, or until chicken is fork tender.
- Add the mushrooms in for the last 20-30 minutes of cooking time. Adjust the salt and pepper to taste.
- Serve over your choice of rice or pasta, and top with shredded parmesan and fresh parsley if you like!
Notes
On a cold wintry day, it is so nice to have dinner ready to serve from the Crock Pot! This rich and hearty Chicken Cacciatore was exactly what the doctor ordered!Â