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slow cooker chicken cacciatore meal prep
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5 from 10 votes

Slow Cooker Chicken Cacciatore with Spaghetti Squash

A classic Italian favourite, made in the slow cooker with spaghetti squash for a healthy one-pot meal.
Course Main Course
Cuisine Italian
Keyword chicken, gluten free, healthy, instant pot
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6
Calories 307kcal
Author Rach

Equipment

  • Slow Cooker

Ingredients

  • 2 lbs skinless boneless chicken breasts or thighs
  • salt and black pepper to taste
  • 2 tablespoons olive oil
  • 6 cloves garlic pressed or minced
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 1 large carrot sliced
  • 300 grams mushrooms sliced
  • 1 28- ounce can of diced tomatoes
  • 1 6- ounce can tomato paste
  • 2-4 sprigs of fresh thyme optional
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1 spaghetti squash halved, seeds removed
  • 4 cups spinach leaves
  • 1 tbsp corn starch in 2 tbsp water to thicken optional
  • Parsley to serve
  • Green or black olives to serve (optional)
  • Parmesan cheese to serve (optional)

Instructions

  • Season chicken with salt and black pepper.

Slow Cooker Instructions:

  • Heat oil in a large pan over medium-high heat and sear chicken on both sides until golden brown, set aside.
  • Add diced tomatoes, tomato paste, fresh thyme, dried basil, oregano, red pepper flakes, rosemary, thyme, salt, and pepper to taste into the slow cooker.
  • Place chicken in the slow cooker.
  • Add the garlic, onion, bell peppers, carrots, to the pan and saute 4-5 minutes, add mushrooms, and saute another 2-3 minutes. Place on top of chicken.
  • Stir to combine.
  • Add spaghetti squash halves cut side down on top of chicken mixture.
  • Cover and cook. Set to low for 4-6 hours or high for 3-4 hours.

Instant Pot Instructions:

  • Set to saute and sear the chicken in pot, set aside.
  • Add the garlic, onion, bell peppers, carrots, to the pan and saute 4-5 minutes, add mushrooms, and saute another 2-3 minutes.
  • Add diced tomatoes, and scrape bottom of pot, add tomato paste, fresh thyme, dried basil, oregano, red pepper flakes, rosemary, thyme, salt, and pepper to taste into the Instant Pot.
  • Place chicken in the Instant Pot.
  • Add spaghetti squash halves cut side down on top of chicken mixture.
  • Cover and close vent. Set to High Pressure, 25 minutes. Vent.

When Finished Cooking (Both Versions):

  • When time is up, remove squash and shred with a fork into strands.
  • Add spinach and stir. Cover and let the spinach wilt.
  • Add cornstarch and water mixture if you'd like a thicker consistency.
  • Serve chicken on top of spaghetti squash, topped with chopped parsley, olives, Parmesan, and more salt and pepper as desired.

Nutrition

Calories: 307kcal