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Low Carb Crockpot Chicken Cacciatore

Low Carb, THM S, Crockpot chicken cacciatore is one of those easy, let cook all day recipes.

This chicken cacciatore recipe is delicious and easy. This low carb chicken recipe is so flavorful! This dish is full of veggies and tender chicken. It is healthy comfort food. It takes hardly any time to prep this dish. The longest part is cutting up the veggies. You don’t have to cook the onions and bell peppers if you don’t mind them being a little crunchy. I don’t like them even a little crunchy so I sauté them. You can coarse chop your olives instead of slicing into rings.

I love recipes that are mostly dump and go.

This recipe takes about 10 minutes to prep, depending on how long it takes you to cut up the veggies. You can use a food processor to speed up the process if you need to. This is another great recipe for meal prep. If you have watched my video of how I prep 5 low carb crockot dinners, this would work great with that method. My biggest tip to stay on plan is doing some sort of meal prep. When I don’t, I struggle to eat right.

This recipe us full of flavor and lots of veggies.

You can add or take away for your family’s personal tastes. The mushrooms really become part of the dish, so my mushroom hating teen didn’t know that they were in the dish. My teens ate theirs over regular pasta and we had ours over dreamfields pasts. You can us any low carb, trim healthy mama s option that you like. You can shred your chicken or keep the thighs whole. If you replace the thighs with chicken breasts, I would either shred them or at least cut them up into smaller pieces. If you need an easy, comforting, yummy Italian dinner for the next week, add this one to your menu.

Low Carb Crockpot Chicken Cacciatore


  • 1.5-2 Lb Boneless, skinless chicken thighs you can sub chicken breasts
  • 2 15 oz Cans of Diced Tomatoes
  • 3 T Tomato Paste
  • 1 T Smoked Paprika
  • 2 t Italian Seasoning
  • 1/2 t Dried Rosemary
  • 1 1/2 t Salt
  • 1/2 t Black Pepper
  • 1 1/2 T Minced garlic
  • 1 M-L Onion, diced
  • 1 M Bell Pepper I only had mini peppers so I used 6
  • 4 oz Sliced Mushrooms, 1/2 of an 8 oz package
  • 1/2 C Sliced Green Olives
  • 1-2 T Olive oil
  • Parmesan cheese for topping


  • In a skillet over medium heat, add olive oil, diced onion, and bell pepper.
  • Once they are cooked about to the point that they are done to your liking, add the garlic and seasonings.
  • In your crockpot add the canned tomatoes and tomato paste. Stir.
  • To the tomato mixture, add the mushrooms and olives.
  • To the crockpot add the onion and pepper mixture. Stir to combine.
  • Add the chicken thighs to the crockpot. You can push them down into the mixture. Place the lid on top and cook for 6 hours on low.
  • You can shred the meat or leave them whole.
  • Serve over pasta of choice and top with parmesan cheese.

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