Chicken Cacciatore


3.5 lbs boneless skinless Chicken Breasts

1 Onion chopped

1 Red Pepper chopped (seeds removed)

1 Green Pepper chopped (seeds removed)

2 cloves of minced Garlic

1 8 oz pkg of fresh mushrooms sliced

1 jar of your favorite Spaghetti sauce

2 tsp Italian Seasoning

Black Pepper to taste

2 tsp Crushed Red Pepper Flakes

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Chicken Cacciatore

Jan 09, 2023Brenda Brink
Contributed By: John in Bibs

This recipe will make 2 medium trays by weight*


  1. In a pan on your stove, brown your chicken breasts (it’s fine if they are not fully cooked)in a little olive oil, water, or chicken broth.
  2. Place the browned chicken breasts on the bottom of your crockpot, top with your chopped vegetables, cover with your spaghetti sauce, and add your spices. 
  3. Cook in the crockpot on low heat for about 8 hours. (If it is really runny you can add some freeze dried tomato powder or paste to help thicken it up) 
  4. Shred the chicken. Then let it cool down. 
  5. Spread on a silicone lined tray, and then using dividers set to six portions push down through the chicken cacciatore. Cover with a lid, and freeze until solid. 
  6. Remove lids and Freeze Dry
  7. Store Appropriately (See Tips and Tricks for storage help)


Cycle Time:



I used 2 portions per meal pouch. Add ½ cup Boiling water, mix, cover and let it stand for 2 minutes. Stir, add more water if needed, cover and let stand for 2 more minutes.


* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.

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