Sunday, February 3, 2013

Slow Cooker Chicken Cacciatore with Zuchini

As seems to be somewhat the theme of these freezer-to-crockpot meals, this one was a bit bland as I found it; I had to work with it to make it my own and suited to our tastes.  However, it's delightfully simple yet healthy, hearty, and delicious.  It would be easy to add in any additional vegetables that your family prefers or which are in season.


  • 1 lb chicken breasts, whole or cubed
  • 1 jar of chunky vegetable-style spaghetti sauce (I used Ragu Super Chunky Mushroom)
  • 1 zucchini, chopped
  • 1 green pepper, chopped
  • 1 sweet onion, chopped
  • 1 tsp powdered chicken bouillon (optional)
  • ½ tsp paprika
  • ½ tsp thyme
  • ½ tsp dried parsley
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ¼ tsp rosemary
  • ¼ tsp dill weed
  • Rice, pasta, potatoes, or something similar to go on top of.  We chose egg noodles.


[For Freezing]
  1. Combine all in freezer bag, remove as much air as possible, and freeze flat.  
  2. Move from freezer to refrigerator to thaw the day before cooking.

[To Cook]
  1. Place all ingredients in crockpot and cook on low 6-8 hours, or high for 4-6 hours.
  2. If sauce is too thin, remove lid and cook on high for half an hour or so, or, dissolve about a tablespoon and a half of cornstarch in a few tablespoons of water and mix in well, and cook for an additional half hour. 
  3. Serve over rice, pasta, or mashed potatoes.

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