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Paleo Italian Chicken Cacciatore
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Chicken Cacciatore Recipe (Over Veggie Noodles)

Katie WellsDec 28, 2018Updated: Jul 30, 2019
Reading Time: 3 min

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Wellness Mama » Blog » Recipes » Poultry Recipes » Chicken Cacciatore Recipe (Over Veggie Noodles)

I’m a big fan of fast and easy meal ideas, especially ones made from all natural ingredients. My husband is a fan of pastas and Italian food, and this recipe is a winner with both of us! The main part of this recipe can be prepared in a slow cooker early in the day and the cabbage “pasta” can be made in minutes for a fast dinner on busy nights.

What’s in Chicken Cacciatore?

Chicken cacciatore is an Italian chicken dish that is served in a tomato sauce with Italian herbs, garlic, onions, mushrooms, and bell pepper. It is usually served over pasta, but since we don’t really eat pasta, shredded and sautéed cabbage makes an excellent (and more nutritious) substitute.

It may sound strange to use cabbage for noodles, but it is great, especially in this recipe. I love that the kids get extra vegetables, and they enjoy the “pasta” without the need for grain-based noodles. If you aren’t a cabbage fan, you can use a spiralizer to make noodles out of zucchini or another vegetable.

Stovetop, Slow Cooker, or Instant Pot Options

There are a variety of cooking options available for cooking this dish, and the one I choose mostly depends on our schedule for the day.

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To cook chicken cacciatore on the stove, simply brown the chicken, sauté the vegetables, and let it all simmer in the tomato sauce for about 30 minutes until it is cooked through.

For the slow cooker, toss everything in except the mushrooms and cook on low for 6 hours or high for 2-4 hours. Toss the mushrooms in for the last 30 minutes of cooking.

In the Instant Pot, use the Sauté function to sauté the vegetables and chicken, add the tomatoes, tomato sauce and paste, and spices and cook on high pressure for 10 minutes before a 10 minute natural pressure release. (Here’s why I love this option so much.)

Bulk/Freezer Meal Tip

This recipe is a great option for batch cooking. You can easily double the recipe and put half of it, uncooked, in a freezer container for an easy meal another day. Just thaw overnight in the refrigerator and then cook in the slow cooker or Instant Pot the next day. If you choose to do this in the Instant Pot, just skip the sauté step and go directly to pressure cooking.

Paleo Italian Chicken Cacciatore

Chicken Cacciatore Recipe (Over Cabbage Noodles)

Katie Wells
All the taste of traditional chicken cacciatore made quick, easy, and nutrient-dense served over cabbage noodles
4.34 from 9 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main
Cuisine Italian
Servings 6
Calories 298 kcal

Ingredients
  

  • 2 onions
  • 2 bell peppers
  • 3 cloves garlic
  • 4 boneless chicken breasts
  • 32 oz diced tomatoes
  • 8 oz tomato sauce
  • 6 oz tomato paste
  • 1 tsp basil,
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp oregano
  • 2 tsp salt
  • ½ tsp black pepper
  • 8 oz fresh mushrooms
  • ¼ cup coconut oil
  • 1 head cabbage

Instructions
 

  • Slice the onions and bell peppers and mince the garlic. 
  • If using a slow cooker or Instant Pot, add the vegetables to it.
  • Dice the chicken and add it to the vegetables.
  • If using a slow cooker, skip to the next step. If using an Instant Pot or the stove top, add 1 tablespoon of coconut or olive oil and saute until the chicken is browned.
  • In a medium size bowl, mix together the diced tomatoes, tomato sauce, tomato paste, spices, salt, and pepper and pour over the chicken and vegetables.
  • Cook on low for 6-8 hours in the slow cooker, simmer over medium low heat on the stove for 30 minutes, or cook on high pressure for 10 minutes in the Instant Pot, with a 10 minute natural pressure release.
  • Toss the mushrooms in for the last 30 minutes of slow cooker cooking, or a few minutes on the stove or saute setting of the Instant Pot.
  • 10 minutes before the chicken is done, heat the coconut oil or butter in a skillet.
  • Very thinly slice the cabbage and saute until soft.
  • Serve the chicken mixture on top of the cabbage “noodles.”

Notes

Try making a double batch and freezing half of it uncooked for an easy meal another night. 

Nutrition

Serving: 3cupsCalories: 298kcalCarbohydrates: 29gProtein: 22gFat: 11gSaturated Fat: 8gCholesterol: 48mgSodium: 1533mgPotassium: 1496mgFiber: 8gSugar: 17gVitamin A: 2185IUVitamin C: 133.8mgCalcium: 144mgIron: 4.3mg
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Category: Poultry Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (18 Comments)

  1. Heidi

    July 26, 2014 at 10:56 AM

    5 stars
    I don’t know if you are aware of this but alot of your recipes are Ketogenic approved! and for that I thank you!!!!!!! 🙂 I found your site by chance and I am so glad I did!!

    Heidi

    Reply
  2. Zanne

    December 25, 2013 at 5:19 PM

    I baked this today in the oven; and sauteed the cabbage noodles in coconut oil — what a great idea! — Excellent!

    Reply
    • martha

      September 26, 2014 at 1:34 PM

      How long did you bake and at what temp? I would like to make and freeze before cooking so baking would be perfect.
      Thanks

      Reply
  3. Bethany Maltais

    October 8, 2013 at 4:11 PM

    What temp do you use if cooking in the oven?

    Reply
  4. Janette Hanson

    April 24, 2013 at 10:45 PM

    I’ve tried spaghetti squash noodles which were pretty good but I’ve never even heard of using cabbage as noodles. Pretty cool idea… I’ll definitely have to check it out soon 🙂

    Reply
  5. Brandi McTighe

    February 28, 2013 at 4:58 PM

    AWESOME!!! Even the kids loved it!!

    Reply
  6. Elia Ali

    February 26, 2013 at 2:00 PM

    Have you ever tried Shirataki noodles?

    Reply
  7. Gunther

    February 25, 2013 at 12:51 AM

    what do you do with the coconut oil

    Reply
    • Wellness Mama

      February 25, 2013 at 10:23 AM

      Sorry… it is used to cook the cabbage in and added to the crock pot as well…

      Reply
  8. Lacy

    February 18, 2013 at 6:02 PM

    Growing up we always made this with bell peppers and diced tomatoes only and did it all in a large frying pan so it only took an hour or so. As an adult I’ve also added in carrots, black olives, chick peas, and summer squash.

    Reply
  9. Rosi Kaufmann Creen

    February 18, 2013 at 2:46 PM

    sounds yummy, I can’t wait to try…..
    I love using Cauliflower for mashed potatoes or fried rice, and zucchini for “noodles” what other tricks do you have to subsitute starches?

    Reply
  10. Jess

    February 18, 2013 at 2:36 PM

    YUM! I pinned for later! 🙂

    Reply
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