Chicken Cacciatore over Cabbage Noodles

Chicken Cacciatore


My husband is Italian, so pasta dishes are a favorite at our house, but with various food allergies, we don’t eat regular pasta. I’ve had to get creative with substitutes and have found vegetable alternatives for practically every pasta. Personally, this is one of my favorites!


This slow-cooker Chicken Cacciatore is served on a bed of roasted cabbage “noodles” to sneak in some extra nutrients. The flavors in roasted cabbage pair perfectly with the simple tomato sauce on the chicken, making an easy and budget friendly alternative to this popular pasta dish. Even my one-year old enjoys this simple dish and it is often a go-to meal on busy nights!


Prep Time: 10 minutes     Cook Time:  4 hours in slow-cooker, 1 hour in oven        Serves: 4-6




    • 4 boneless skinless Chicken Breasts


    • 2 onions


    • 1 large head of cabbage


    • One (15-ounce) can of diced tomatoes (fire roasted is good)


    • 1 (6-ounce jar) jar or can of Tomato Paste


    • 1 package of sliced white mushrooms (optional)


    • 2 tablespoons Olive Oil


    • 1 tablespoon Sea Salt (or to taste)


    • 1 teaspoon Pepper (or to taste)


    • 2 teaspoons Garlic Powder


    • 1 tablespoon each of Basil, Oregano, and Thyme or 3 tablespoon of Italian Seasoning


What to do: 


Slice onions and put in the bottom of the crock pot. Place chicken on top of sliced onions.


Mix the tomato paste, diced tomatoes, and half of the spices. Pour over the mix. (Note: You can also sub pre-made pasta sauce in place of the diced tomatoes and tomato paste).


Cook in crockpot on low for 6-8 hours or high 2-4 hours until chicken is done (less time if using fresh chicken). If using mushrooms, throw them in for the last 30 minutes. Can also cook in the oven over onions for 1 hour by layering the same way and adding the mushrooms at the beginning of cooking.


30 minutes before chicken is done, preheat oven to 400 degrees. Thinly slice across the whole head of cabbage into 1/4 to 1/2 inch slices. Carefully place on large baking sheet and drizzle with olive oil and sprinkle with the rest of the spices. Bake for 25-30 minutes or until edges are starting to brown. Serve the chicken mixture on top of the cabbage “noodles” Enjoy!


Ever snuck vegetables into a dish to make it healthier? How did it go? Let me know in the comments below!

About Katie “Wellness Mama”

Katie is a happy housewife and work at home mom of four. She’s a real food crusader dedicated to cooking healthy, whole-food recipes for her family and helping other families do the same. A lover of books, kettlebell junkie, scuba diver, and coffee addict who can finally do a pull up. Stop by and say hi at her blog:


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