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Published on January 12, 2021

Chicken cacciatore in a pan

Recipe: Crockpot Chicken Cacciatore

Hard to top the ease of cooking in a crockpot -- and this recipe will bring out the Italian in everyone who tries it. It's packed with vegetables and all their nutrients and fiber.

Crockpot Chicken Cacciatore


  • 2 pounds frozen chicken breasts or thighs (boneless and skinless)
  • 8 ounces canned Mexican style lime and cilantro tomatoes, undrained
  • 6 ounces canned Mexican style tomatoes and chilies, undrained
  • 2 teaspoons minced garlic
  • ½ cup chopped yellow bell pepper
  • ½ cup chopped green pepper
  • ½ cup sliced fresh mushrooms
  • 1 ½ cup sliced zucchini (cut slices in half)
  • ¼ cup chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 teaspoons grapeseed oil

Optional spices, added to taste, include ¼ to ½ teaspoon basil, oregano, thyme, garlic powder, dill and rosemary.


  1. In a medium fry pan, add oil and stir fry over medium heat mushrooms and zucchini, about 3 minutes.
  2. Place the frozen chicken meat in crockpot and add the remaining ingredients – make sure the chicken is submerged in liquid.
  3. Cook on high for 4 hours.
  4. You can cook on low for 8 hours – but on high for 4 makes this melt-in-your-mouth delicious.

Source: Adapted by Avera Integrative Medicine Health Coaches from Janeva’s Ideal Recipes

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