Slow Cooker Chicken Cacciatore
Parsley Zoodles and Caesar Salad with Lemon Vinaigrette
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 3-inch pieces
- 1 small red onion, sliced
- 1 bell pepper, sliced (any color)
- 1 (14.5-oz) can fire-roasted diced tomatoes, drained
- 2 cloves garlic, minced
- ½ tsp crushed red pepper
- ½ cup gluten-free chicken broth
- 1 Tbsp chopped fresh basil
Instructions
- Sprinkle chicken lightly with salt and pepper. Place in a lightly greased 3-quart slow cooker. Top with onion, bell pepper, tomatoes, garlic, red pepper, and broth.
- Cover and cook on LOW 6 to 7 hours. Sprinkle with basil.
Side Dish Ingredients
- 2 small zucchini
- 2 Tbsp olive oil, divided
- 1 Tbsp chopped fresh flat-leaf parsley
- 1 Tbsp lemon juice
- ¼ tsp Dijon mustard
- 1 clove garlic, minced
- 1 (5-oz) pkg chopped romaine lettuce
- 2 Tbsp freshly grated Parmesan cheese
Side Dish Instructions
- Cut zucchini into noodles using a spiralizer. Or cut lengthwise into ¼-inch-thick slices; stack 3 slices at a time, and cut lengthwise into thin strips to resemble strands of pasta.
- Cook zucchini in 1 Tbsp hot oil in a large skillet over medium-high heat 2 to 3 minutes or until thoroughly heated, stirring often. Toss with parsley and salt and pepper to taste.
- Whisk together lemon juice, 1 Tbsp oil, mustard, and garlic in a bowl until blended. Add lettuce and cheese; toss. Season with salt and pepper to taste.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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