Ingredients
Slow-Cooker Chicken Cacciatore:
- Garlic - 4 cloves , minced
- Onions - 1 , diced
- Red pepper - 1 , diced
- Green pepper - 1 , diced
- Zucchini - 4 , diced
- White beans (14 oz / 397 g can) - 1 can , rinsed & drained ((like cannellini, navy))
- Italian seasonings - 1 tsp
- Salt - 1/2 tsp
- Red pepper flakes - 1/4 tsp
- Tomato paste - 4 oz. ((~1/2 cup))
- Diced tomatoes (14 oz / 397 g can) - 1 can , drained
- White or red wine (opt) - 1/2 cup
- Vegetable broth - 1 cup
- Quinoa - 2/3 cup , uncooked ((or 2 cups cooked))
- Parsley - 1/4 bunch , chopped
- Lemons - 1 , wedges
Prep
- Garlic / Onions / Peppers / Zucchini / Beans - Prep as directed. (Can be done up to 3 days ahead)
- Make sauce - Mix together Italian seasonings, salt, red pepper flakes, garlic, tomato paste, diced tomatoes, wine and broth. (Can be done up to 3 days ahead)
- Start slow cooking (~8 hours before) - Place onions, peppers, zucchini and beans in the slow cooker. Pour sauce over the ingredients and slow cook on low for 6 to 8 hours, until veggies are tender. Season to taste with salt and pepper. (Can be done up to 5 days before and then stored in the fridge in air-tight containers)
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Make
- Quinoa - {Double if making Tuesday's dinner} Combine quinoa with 2x the amount of water in a saucepan. Add in a generous dash of salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Chop parsley and slice lemons. Enjoy your warm cacciatore sprinkled with parsley over quinoa (remember to save half for Tuesday's dinner if you doubled). Serve with lemon wedges to add some brightness!
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