Slow Cooker Keto Chicken Cacciatore
10 minutes of preparation and 8 hours of slow cooking leads to a delicious, hearty meal that is perfect for feeding a crowd. Keto Chicken Cacciatore is also great for meal prepping - double or triple the recipe and enjoy it for days to come!
Ingredients
- 12 chicken thighs
- 4 tablespoons olive oil
- 400 grams mushrooms sliced
- 1 brown onion diced
- 3 tablespoons garlic paste
- 1 cup red wine
- 1 tablespoon chicken stock paste see note above
- 1 700 gram Passata
- 1 red capsicum diced
- 1 yellow capsicum diced
- 4 tablespoons tomato paste
- 1 400 gram tin tomatoes
- 1 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 2 tablespoons dried parsley
- 2 tablespoons dried oregano
- 3 bay leaves
To Serve
- 200 grams grated parmesan optional
- fresh parsley optional
- 1/2 cup black pitted olives optional
Instructions
- In a large frying pan, heat the olive oil over medium-high heat.
- Brown the chicken thighs on all sides, cooking in batches to avoid over crowding the frying pan.
- Place the chopped vegetables in the bottom of the slow cooker and top with the browned chicken thighs.
- Combine all remaining ingredients (excluding the parmesan, fresh parsley and olives for serving), and pour over the chicken and vegetables. Stir to combine evenly.
- Cook on low for 8 hours or high for 4 hours. If the sauce is looking a little thin, remove the lid for the final hour if cooking on low, or half hour if cooking on high.
- Stir through the black olives. Serve with cauliflower rice or mash, topped with grated parmesan and fresh parsley sprigs.
Nutrition
Calories: 816kcalCarbohydrates: 15gProtein: 53gFat: 56gSaturated Fat: 17gCholesterol: 250mgSodium: 780mgPotassium: 1055mgFiber: 3gSugar: 5gVitamin A: 1400IUVitamin C: 70mgCalcium: 451mgIron: 3.8mg
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