Dairy-free | Soy-free | Nut-free | Gluten-free option | Clean eating
Fresh, light, kid-approved, and ready straight from the Crock Pot at dinner time–my kind of recipe for a busy ballet evening! This recipe uses components of a couple different ones: a friend’s and one that I found online that used fire-roasted tomatoes, which I’ve fallen in love with since discovering the Beef Curry recipe that inspired mine on here.
One of my favorite things about this is that I can just throw frozen chicken breasts in here if I’m short on time! They don’t turn out quite as fall-apart tender as fresh ones, but no one else has been able to tell the difference, and the time saver is worth it to me!
Clean Crock Pot Chicken Cacciatore
Adapted from here and a friend’s recipe
- 28 oz. canned diced fire roasted tomatoes
- 4 chicken breasts (frozen if needed)
- 1 yellow onion, large dice
- 1 red bell pepper, large dice
- 2-3 cloves garlic, minced or finely chopped
- up to 1/2 tsp black pepper
- 1/2 tsp salt
- 1-2 Tbsp balsamic vinegar
- 3 oz (6 Tbsp or half of a 6-oz. can) tomato paste, in approx. Tbsp-sized dollops
- 1 tsp dried oregano
- up to 1/4 tsp red pepper flakes
- 1/4 cup chopped fresh basil
- Spread 1/2 cup of the canned tomatoes in the bottom of your slow cooker.
- Layer remaining ingredients on top, in order listed (remaining canned tomatoes come after garlic).
- Cover and cook on low 6-7 hours.
- Before serving, prepare pasta of choice (we use whole-wheat short pasta) according to package directions.
- Just before serving, gently stir cacciatore, then spoon on top of pasta. Top with parmesan cheese, if desired.