Instant Pot Chicken Cacciatore (Slow Cooker, Whole30)
 
Prep time
Cook time
Total time
 
Dana:
Serves: 6-8 servings
Ingredients
  • 2 lbs bone-in chicken thighs (4 pieces), skin removed
  • 3 Tbsp extra virgin olive oil, divided
  • 1 medium yellow onion, diced
  • 1 large red pepper, diced
  • 3 garlic cloves, minced
  • ¾ cup chicken broth or wine (see note)
  • 6 slices prosciutto (one for each piece of chicken)
  • 14 oz can crushed tomatoes, drained
  • 3 Tbsp tomato paste
  • 1 Tbsp italian herb mix (or 1 tsp each oregano, basil, and parsley)
  • 1 bay leaf
  • 1 tsp sea salt
  • ½ tsp fresh ground black pepper
  • Optional: 1-2 scoops Vital Proteins Bone Broth Collagen
For serving:
  • 3 Tbsp capers, drained
  • ¼ cup fresh herbs such as basil or parsley
Directions
Slow Cooker Method:
  1. Season chicken with salt and pepper.
  2. Combine all the ingredients except chicken, capers and basil in the slow cooker and stir, then nestle the chicken in with the sauce. Set crock pot to LOW for 8 hours or HIGH for 4 hours. When the timer beeps, remove lid and keep the crock pot on HIGH one hour to help it thicken.
  3. Stir in the capers just prior to serving, and garnish with fresh basil.
  4. Serve over gluten-free pasta or spaghetti squash for Whole30!
Instant Pot Method:
  1. Coat the bottom of your instant pot with 2 Tbsp oil and turn on the SAUTE function. Sear the chicken on both sides, for about 5 minutes a side, until the chicken isn’t yet cooked through but is nicely browned. Remove the chicken from the pot and transfer to a plate.
  2. Add more oil, if necessary (about 1 Tbsp) and add in the onions, garlic, peppers, and a pinch of sea salt. Sauté for about 4-5 minutes, until the onions begin to look translucent.
  3. Stir in the broth or wine, prosciutto, crushed tomatoes, tomato paste, italian herb mix, bay leaf, remaining sea salt, and pepper, until well combined. For more depth of flavor, stri in 1-2 scoops Vital Proteins Bone Broth Collagen!
  4. Nestle the chicken into the sauce. Pop the lid on your instant pot and switch to MANUAL - set the timer for 12 minutes. Once the timer has gone off, quick release the pressure valve, remove the chicken from the sauce, and allow the sauce to thicken on the KEEP WARM setting for about 10-15 minutes, if desired.
  5. Stir in the capers just prior to serving, and garnish with fresh basil.
  6. Serve over gluten-free pasta or spaghetti squash!
Notes
If you do decide to use wine (not on the Whole30!) I like to use a Chianti (light red) here - but some people choose to use a light, dry white. It really depends on your taste!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/instant-pot-chicken-cacciatore-slow-cooker/