Easy Slow Cooker Chicken Cacciatore
A super simple chicken cacciatore dish with the subtle flavors of tomato, olives and oregano, served with a low carb side of beans and carrots.
Servings Prep Time
4serves 7minutes
Cook Time
Servings Prep Time
4serves 7minutes
Cook Time
  • 1.8lb boneless, skinless chicken thighs
  • 1 onion– sliced
  • 1teaspoon minced garlic
  • 1400 g/14 oz can diced tomatoes– no added salt
  • 1teaspoon oregano
  • 6 carrot– cut into chunks
  • 8oz green beans– ends removed
  • 9oz mushrooms– sliced
  • 1/3cup pitted kalamata olives– sliced
  • 1Tablespoon arrowroot flour
  • 1Tablespoon Water
  1. Heat a pan and fry off the chicken thighs for 2-3 minutes per side to lightly brown; then add them to the bottom of the slow cooker.
  2. Top with onion, oregano, garlic and diced tomatoes and use a spoon to spread the mixture evenly.
  3. Add the carrots and beans on top but do not mix in.
  4. Cook for 7-8 hours on low, 4-5 on high.
  5. One hour before serving, remove the carrots and beans and set them aside on a plate or bowl. Add the mushrooms and olives and to the cooker and stir them into the top of the tomato sauce mix. Do not disturb the chicken.
  6. Before serving, mix the arrowroot and water together and pour into the sauce around the edges of the cooker. Use a spoon to gently mix it in around the edges to thicken the sauce, trying not to disturb the chicken too much.
  7. Heat the carrot and beans for 2 minutes in the microwave; then serve with the chicken cacciatore mixture.
Recipe Notes

If you won't be home to add the mushrooms, here is the alternative cooking method.

Halve or quarter the mushrooms instead of slicing and keep the olives whole instead of slicing. Add these in with the tomato mix at the beginning, instead of the end. Then top with carrots and beans and cook for the times outlined above.