Hi friends!
I have been working on some go-to Crock Pot recipes for our family. I use the Crock Pot to cook dried beans every week but do not utilize it enough for dinners… and I need to. It is so easy to just dump and relax until dinner. This vegan chik’n cacciatore recipe came out wonderful the first time I made it so I think that you will enjoy it.
I serve ours with pasta usually but you could also pair with brown rice or any grain you’d like, really. It would also be really yummy (and probably messy) in a torpedo roll. And the best part? Really minimal prep. Dice up a few veggies and then dump everything in. Prep your grain or pasta at any time during the day or even right before. Dinner is served and delicious.
I really hope you enjoy it as much as we do. Enjoy. x
Recipe
Cook Time in Crock Pot: 4-6 hours on high, 6-8 hours on low
You will need:
- 1 can crushed tomatoes
- 1 can diced tomatoes
- 3/4 cup veggie stock
- 3 cloves garlic, minced
- 1/2 cup black olives
- 1 cups peppers, sliced (whatever color(s) is/are your favorite!)
- 1 cup mushrooms, sliced
- Vegan chik’n of your choice (I use 12 strips of the Gardein crispy tenders)
- 1/2 tbsp dried oregano
- 1 tsp dried basil
- 1/2 tsp onion powder
- Salt and pepper, to taste
- Red chili flakes (optional spice)
- Pasta or rice (your choice, cooked according to package)
To make:
- Add all ingredients to your Crock Pot (yes, that’s it) and cook on low for 6-8 hours or on high for 4-6 hours. Serve over rice or with pasta.
