Slow-Cooker Chicken Cacciatore
- 6 4-oz boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- 1 tbsp olive oil, divided
- 1 large yellow onion, sliced
- 2 cups frozen sliced mixed bell peppers
- 10 oz sliced baby portobello mushrooms
- 1 26.46-oz carton chopped tomatoes
- 1 cup low-sodium chicken broth
- 6 tbsp low-sodium tomato paste
- 4 tbsp balsamic vinegar
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 3/4 tsp red pepper flakes
- 2 to 3 sprigs fresh rosemary
- 6 lb spaghetti squash (2 to 3 large squash), halved lengthwise and seeded
- 6 tbsp grated low-fat Parmesan cheese
- 1/4 cup chopped or whole fresh basil, optional
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Baby portobello mushrooms (10 oz)
- Basil, fresh (1/4 cup)
- Bell peppers, frozen mixed (2 cups)
- Garlic (4 cloves)
- Oregano, dried (2 tsp)
- Rosemary, fresh (2 sprigs)
- Spaghetti squash (6 lb)
- Tomatoes (1 26.46-oz carton)
- Yellow onion, large (1)
- Meat
- 4-oz boneless, skinless chicken breasts, boneless skinless (6)
- Canned Goods
Chicken broth, low-sodium (1 cup)- Tomato paste, low-sodium (6 tbsp)
- Condiments
- Balsamic vinegar (4 tbsp)
- Cooking & Baking
- Black pepper, fresh ground (1/4 tsp)
- Kosher salt (1/2 tsp)
- Olive oil (1 tbsp)
- Red pepper flakes (3/4 tsp)
- Dairy
- Parmesan cheese, grated low-fat (6 tbsp)
Preparation
Read recipe preparation on cleaneatingmag.com
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Published February 5, 2013 (1 week ago).
20 people saved this recipe.
