7 Days Fun of Clean RecipesDownload
6Oct, 16
Clean Food Love
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Chicken Cacciatore

Warm, delicious, veggie-packed dinner you’ll want to make all winter long!

This can be cooked in the oven or crock-pot, then served over brown rice, quinoa, or zucchini noodles

Makes 6 servings


  • 6 chicken thighs, or breasts (bone-in for best flavor)
  • 1×28 oz jar whole tomatoes, lightly crushed
  • 1 1/2 cup chicken or vegetable stock/broth
  • 1 lb mushrooms, sliced
  • 6-8 garlic cloves, whole peeled
  • 1 yellow onion, sliced
  • 1 green bell pepper, chopped
  • 1 red or orange bell pepper, chopped
  • 1 carrot, chopped
  • 2 Tbsp avocado, or olive oil
  • 4 tsp sea salt
  • 1 tsp red pepper flakes
  • 2 tsp dried oregano
  • 3 sprigs rosemary
  • 2 bay leaves
  • Italian parsley, as garnish



Preheat oven to 375 f.

Heat a large oven-safe pot/skillet over medium. Add oil and the garlic cloves, cook until golden. Stir in the mushrooms and carrots. Stir, and cook for a few more minutes.

Add the chicken and sprinkle with the sea salt. Pour in the stock/broth and bring to a simmer for about 5 minutes.

Add the bell peppers, onion, bay leaves, rosemary, red pepper flakes, and tomatoes to the pot. Bring to a simmer and cover.

Transfer to preheated oven, and let cook for about an hour – until chicken is falling off the bone, and tender.

Alternatively, you can add all ingredients to a crock pot on low for 8 hours.

To serve, remove rosemary sprigs & bay leaves, then sprinkle with fresh Italian parsley, and serve over brown rice.



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