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Slow Cooker Chicken Cacciatore
with zucchini noodles / lemony asparagus

Active: 30 min Total: 7 hr 30 min

Chicken Cacciatore is a rustic Italian dish that is hearty and satisfying served over zucchini "noodles" with simple pan-seared asparagus on the side. The slow cooker allows chicken thighs to get super tender while they cook in a flavorful tomato sauce.

Tags

Ingredients

Servings:
4
Metric
Slow Cooker Chicken Cacciatore:
  • Onions, medium - 1, chopped
  • Bell peppers, any color - 1, chopped
  • Garlic - 6 cloves, chopped
  • Tomatoes, crushed (28 oz / 794 g) - 1 can
  • Italian seasoning - 1 tsp
  • Salt - 1 tsp
  • Oregano, dried - 1/2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Chicken thighs, boneless and skinless - 1 lb
Zucchini “Noodles”:
  • Zucchini - 1 lb, spiralized, sliced into noodles with a peeler, or sliced
  • Oil, cooking - 1 Tbsp
Lemony Asparagus:
  • Asparagus - 12 oz, trimmed
  • Pine nuts (opt) - 2 Tbsp (sub chopped walnuts or pecans)
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Onions / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Slow cook chicken - Chop garlic. Combine garlic, onions, bell peppers, tomatoes (including liquid), Italian seasoning, salt, oregano and red pepper flakes in the bowl of a slow cooker. Nestle chicken thighs in the sauce. Cook chicken until tender and easily shredded with a fork, low for 7 to 8 hours (or high for 4 to 5 hours).
  3. Asparagus - Trim asparagus. (Can be done up to 2 days ahead)
  4. Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler.

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Make

  1. Heat a skillet or pan over medium heat. Toast pine nuts for 3 to 4 minutes, until fragrant. Set aside.
  2. Return pan to medium-high heat and add oil (portion for the asparagus). Add asparagus and saute for 4 to 8 minutes, until tender but still crunchy. Season with some salt and transfer to a serving dish. Top with lemon juice and pine nuts.
  3. While asparagus is cooking, heat a second skillet over medium heat. Add oil (portion for the zucchini ) and zucchini with a sprinkle of salt. Saute until zucchini is tender, ~2 minutes for zucchini noodles and 4 minutes for zucchini slices.
  4. Taste chicken and sauce; season with some salt and pepper.
  5. Serve chicken and sauce over zucchini noodles. Enjoy with asparagus on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (96)
Gluten-free (5)
Paleo (12)
Vegetarian (9)

49 reviews

I doubled the spices and salt and added in some balsamic vinegar. It was really good!

By: Karrie
Posted: Jan 08, 2020
Diet: Gluten-free
0 Helpful

Did the chicken in the instant pot using the directions from the FB group. Fast and fairly easy.

By: Lori
Posted: Jan 19, 2019
Diet: Original
0 Helpful

Quick and easy. Zucchini noodles were great. Made spaghetti for the kids.

By: Emily
Posted: Jan 10, 2019
Diet: Paleo
0 Helpful

Good quick busy weeknight made in crockpot in am. Added a bit of paste to thicken. Did not make the Asparagus. Likely will keep I’m crockpot rotation.

By: Jessie
Posted: Aug 31, 2018
Diet: Original
0 Helpful

Late to this one, but it was delicious! We replaced the asparagus with green beans and the pine nuts with sliced almonds. I used one can of crushed fire roasted tomatoes and one crushed tomatoes with basil. Based on the reviews we also added a little Better Than Bouillonon and cornstarch slurry at the end, making a thicker, flavorful sauce. Will definitely be making again.

By: Lyndsey
Posted: Oct 03, 2017
Diet: Original
0 Helpful

Flavor was a little bland and mostly tasted of peppers and onions. Next time I would use crushed tomatoes with basil, and add olives and mushrooms at the end.

By: Chloe
Posted: Sep 28, 2017
Diet: Original
0 Helpful