Easy Chicken Cacciatore Stew
This no fuss chicken cacciatore stew recipe turns an extremely popular traditional family recipe into one that can be made any weeknight! I used boneless skinless chicken thighs to maximize the authentic flavor. I give stove top instructions, as well as instructions for freezing and slow cooker! 7 Net Carbs6 Freestyle points with tips to make it just 1 point!
Servings: 6
Calories: 355kcal
Ingredients
- 3 Tablespoons avocado oil (Click here for my favorite brand on Amazon)
- 1 Onion, diced
- 1 Red bell pepper, diced
- 3 Cloves garlic, minced
- 6 Boneless skinless chicken thighs, cut into 1 inch pieces
- 1 28 ounce Can diced tomatoes with juice
- 3 Tablespoons Drained capers
- 1 1/2 teaspoons Dried oregano
- 1/4 Cup Chopped fresh basil leaves
- salt and pepper to taste
Instructions
- Heat the avocado oil over medium heat in a heavy bottom dutch oven. Add in the diced onion, bell pepper, and garlic. Sauté until soft, about 8 minutes.
- Add in the diced chicken, season with salt and pepper, and cook until the chicken is browned on all sides. add in the tomatoes, capers, oregano, and basil. Simmer, uncovered, until the chicken is cooked through. 10-15 minutes.
- Season with salt and pepper to taste. Serve with a side salad, zucchini noodles, or spaghetti squash.
Video
Notes
6 WW Freestyle points; 7 Net Carbs
- Freezer and slow cooker instructions: throw all of the ingredients into a freezer bag or bowl and freeze for up to 2 months. When you are ready to eat the meal, let it thaw overnight, and cook in the slow cooker on high for 4 hours, or low for 8 hours.
- to make this recipe 1 WW point, use chicken breast instead of thighs and reduce the oil to 1 tablespoon
Nutrition
Calories: 355kcal | Carbohydrates: 10g | Protein: 39g | Fat: 20g | Saturated Fat: 1g | Trans Fat: 3g