Chicken Cacciatore Recipe (Over Cabbage Noodles)
All the taste of traditional chicken cacciatore made quick, easy, and nutrient-dense served over cabbage noodles
Servings: 6
Calories: 298kcal
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: 3cups | Calories: 298kcal | Carbohydrates: 29g | Protein: 22g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 1533mg | Potassium: 1496mg | Fiber: 8g | Sugar: 17g | Vitamin A: 2185IU | Vitamin C: 133.8mg | Calcium: 144mg | Iron: 4.3mg