I’ve tried various Chicken Cacciatore recipes over the years and have finally arrived at the version that suits me best.
This is one of those dishes that feels like a warm hug on a cold winter’s day: slow-cooked chicken in a rich tomato and red wine sauce with plenty of mushrooms.
I serve mine over a generous helping of soft, lemony cabbage, which soaks up the sauce beautifully. Traditional Cacciatore is usually served with ribbon noodles, but that’s not an option on keto—and honestly, I don’t miss them at all.
Slow Cooked Chicken Cacciatore
Slow-cooked chicken in a rich tomato and red wine sauce with plenty of mushrooms, served over buttery lemony cabbage ribbons instead of pasta. This comforting keto version of Chicken Cacciatore is one of my favourite winter meals—a warm hug in a bowl.
Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
- Salt and black pepper
- Olive oil
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 350 g mushrooms, sliced
- 2–3 garlic cloves, chopped
- 1 Tbsp tomato paste
- 1 tin chopped tomatoes, 400 g
- ½ cup dry red wine
- 1 tsp dried oregano
- ½ tsp dried thyme
- Pinch chili flakes, optional but recommended
- Small handful fresh basil
- Lemon juice
- Grated Parmesan
Instructions
Season the chicken generously with salt and black pepper.
Heat a little olive oil in a pan and brown the chicken pieces well on both sides. You’re not cooking them through — just building flavour and colour.
Transfer to the slow cooker.
In the same pan, sauté the onion, bell pepper, and mushrooms until softened and lightly golden.
Add the garlic and tomato paste and cook briefly until fragrant.
Pour in the wine and scrape up all the browned bits from the pan.
Stir in the chopped tomatoes, oregano, thyme, and chili flakes if using.
Taste lightly for seasoning.
Pour everything over the chicken in the slow cooker and cook on HIGH for about 3½ hours. The chicken should be tender but still holding together nicely.
If the sauce is thinner than you’d like near the end, remove the lid and cook on HIGH for another 20–30 minutes.
Tear the fresh basil over the hot Cacciatore just before serving.
Serve the chicken and sauce over soft cabbage ribbons (I like mine lemony).
Finish with extra black pepper, another squeeze of lemon if desired, and a sprinkle of Parmesan cheese.
Notes
- Don't skip the chili flakes. The dish isn't spicy, but they add a subtle depth that makes all the difference.
- Trust me on the cabbage: however much you're planning to make, make more. You'll wish you had.
Nutritional Information (Per Serving — 4 servings)
Calories: ~475 kcal
Protein: ~37 g
Fat: ~27 g
Net Carbs: ~10 g
Nutritional information provided with recipes is generated using software tools and AI-assisted calculations, and should be regarded as an estimate only.
