Slow-cooked chicken and tomatoes remind me of the rustic Italian dish at family gatherings growing up in New York. This is one of those dishes that just screams “comfort food.”
While it’s definitely comfort food, the tomatoes in this recipe are full of antioxidants, including lycopene. Lycopene is the what gives pink and red fruits and vegetables, like tomatoes, their red color.
Lycopene’s strong antioxidant properties may help improve cholesterol levels, protect against heart disease and cancer, and fights free radicals in the body.
Give my Chicken Cacciatore a try this week! We’ve adapted the recipe to make it healthy, paleo and Paxton approved!
2 tablespoons of Grass-Fed Butter (may sub with olive oil)
1 large Onion, chopped small
1/4 cup Organic Tomato Paste (look for BPA cans)
1 1/2 teaspoons of Dried Oregano
2 to 3 cloves of Garlic, minced (add more if you love garlic)
1/4 teaspoons of Red Pepper Flakes (more or less depending on your preferences for spicy meals)
1 can of Diced Tomatoes, drained or about 3-4 Fresh Tomatoes drained
1/2 cup of Chicken Bone Broth or Stock
2 – 3 lbs. of Chicken
16 oz. of Cremini or White Mushrooms, you can cut in ½ or leave whole
1/2 cup of Red Wine (optional) if omitting the red wine, add and additional ½ cup of broth
(If interested in a healthy wine option, check out Dry Farm Wine. This is my husband’s favorite wine.)
– Cook the butter, onions, tomato paste, oregano, garlic, and red pepper flakes in a small saucepan until the onions are soft. – Put the onion mixture into the crockpot.
– Stir in the tomatoes, chicken stock, mushrooms, and wine, if using.
– Season the chicken pieces with salt and pepper and add them to the crockpot.
– Mix everything together. – Cover and cook on low for four to six hours.
Serve over cauliflower rice, zucchini noodles, or a bed of lettuce for a grain-free meal! Add in your favorite veggies to make it your own!