Slow Cooker or Instant Pot Chicken Cacciatore

Name: Slow Cooker or Instant Pot Chicken Cacciatore
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: European, Italian, Mediterranean
Ingredients: 12 ounces chicken breast; 1 tablespoon avocado oil, or olive oil; 0.5 yellow onion; 1 cloves garlic; 14 ounces diced tomatoes; ⅛ cup red wine vinegar; ½ teaspoon dried oregano; ½ teaspoon paprika; ½ teaspoon dried rosemary; ½ teaspoon dried thyme; ½ teaspoon salt; 1 ½ tablespoon tomato paste; 1/2 green bell pepper; 4 ounces sliced mushrooms; ¼ cup artichoke hearts; ⅜ cup chicken broth; ½ tablespoon fresh thyme; 1 tablespoon fresh basil; salt; pepper

13 steps

Prep:10minCook:15min

Only 10 minutes of prep time is all you need to make this super simple Chicken Caciatore! This recipe has ultimate ease allowing you to set it and forget it in the slow cooker or Instant Pot.

Updated at: Tue, 16 Jan 2024 21:56:02 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories372.7 kcal (19%)

Total Fat20 g (29%)

Carbs18.7 g (7%)

Sugars5.1 g (6%)

Protein31.6 g (63%)

Sodium1538.2 mg (77%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Instructions

For Slow Cooker:

Step 1

Salt and Pepper your chicken. Place inside the slow cooker.

Step 2

In a small bowl mix together the dried spices: oregano, paprika, thyme, rosemary, & salt.

Step 3

Top chicken with onion, garlic, tomatoes, chicken broth, vinegar, and tomato paste. Sprinkle spices on top.

Step 4

Cover chicken with remaining vegetables: bell pepper, mushrooms, artichoke hearts.

Step 5

Cover and cook for 4-6 hours on low or until chicken is tender and cooked all the way. Stir the sauce, add in additional salt and pepper to taste. Serve over noodles, zoodles, or potatoes. Garnish with basil and thyme.

For Instant Pot:

Step 6

Select the saute function on your Instant Pot. While waiting to heat, salt and pepper your chicken. Cover the bottom of your Instant pot with oil, and add chicken. Cook on each side for 1-2 minutes. Remove from the pot. Add in any extra oil if needed, then toss in your onion. Cook for about 2 minutes, add garlic and cook for another minute.

Step 7

Select the cancel function. Pour chicken broth (or wine if using), in the pot to deglaze, scraping up any brown bits off the bottom that might have stuck (this helps to prevent burning).

Step 8

In a small bowl, mix together your dry spices: oregano, paprika, rosemary, thyme, and salt. Add tomatoes, tomato paste, vinegar, and spices over the onion/garlic mixture. Give it a quick stir.

Step 9

Now top the sauce with chicken, then remaining vegetables: mushrooms, artichoke hearts, and bell pepper.

Step 10

Secure the lid. Select manual and cook on high pressure for 8 minutes.

Step 11

Once cooking is complete, use a quick release. You can use a towel to cover the valve to prevent a mess. Once steam is completely released, open the lid.

Step 12

Stir around the mixture. You can let sit for several minutes to thicken up the sauce, or serve immediately. Add any additional salt and pepper to taste.

Step 13

Serve over noodles, zoodles, or potatoes and garnish with fresh basil and thyme if using.