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Slow Cooker Cacciatore features chickpeas and potatoes instead of the traditional chicken. It’s one of many easy and delicious recipes you’ll find in The Vegan Slow Cooker by Kathy Hester.
I admit I never jumped on the Crock-Pot® bandwagon when I learned how to cook.
I’m sure the reason was because my mom didn’t have one, so I was never exposed to the magic that is slow cooking.
But better late than never, right?
And now that I’ve learned how to use the slow cooker function on my Instant Pot Electric Pressure Cooker, I’m getting on board!
Whether you’re an expert at using a slow cooker or you’re a novice like me, I think you will love The Vegan Slow Cooker, Revised and Expanded: Simply Set It and Go with 160 Recipes for Intensely Flavorful, Fuss-Free Fare Fresh from the Slow Cooker or Instant Pot® by Kathy Hester.
And you can enter to win a copy of the cookbook at the end of this post!
Slow Cooker Cacciatore with Chickpeas and Potatoes is a delicious “dump and go” vegan recipe.
When I picked up Kathy’s revised slow cooker book, I was immediately drawn to the Slow Cooker Cacciatore.
But to be honest, many of the recipes are calling my name.
Did you know you can cook a whole head of cauliflower in your slow cooker?
I’m going to try it by making Curried Roast Cauliflower.
And I also have my eye on Slow Cooker Kung Pao, which you can make tofu, chickpeas, or cauliflower florets.
In addition, I love the idea of being able to make breakfasts that will be ready for me in the morning when I wake up.
Kathy has recipes for flavorful oats, quinoa, and even casseroles.
Check out the chapters to see what’s included in this informative cookbook:
- Vegan Slow Cooker Basics
- No-Time-to-Prep Recipes
- Casseroles & Loaves
- Pasta & Grains
- Sandwich & Taco Fillings
- Snacks & Appetizers
And there are plenty of gluten-free, soy-free, and no oil added recipes to suit everyone.
So get ready for Asian Lettuce Wraps, Pumpkin White Bean Lasagna, Mango Coconut Rice Pudding, and much, much more!
But first let’s talk about the incredibly flavorful Slow Cooker Cacciatore.
You can make Slow Cooker Cacciatore in a slow cooker or Instant Pot.
In Chapter 1: Vegan Slow Cooker Basics, I learned all about using these different appliances for set-it-and-go recipes.
If you want to use your Instant Pot like I did, you can make most of the recipes in this cookbook.
The exceptions will be the baking recipes, which Kathy says will fail in the Instant Pot.
On the other hand, your IP will work perfectly on the slow cooker setting when making Slow Cooker Cacciatore and the majority of the recipes.
I used the lid that comes with the Instant Pot but turned it to the vented position.
Or you can use a regular pot lid instead.
What is Vegan Slow Cooker Cacciatore?
Cacciatore means hunter in Italian.
While this stew traditionally contains chicken or game as the main ingredient, this hearty vegan version stars garbanzo beans and potatoes.
And there are also ingredients I remember my mom using in her Cacciatore when I was young, such as mushrooms, bell peppers, tomatoes, red wine, and fragrant spices.
Plus black olives, which while listed as optional in this Slow Cooker Cacciatore, I highly recommend adding after the stew is done cooking.
After mixing all the ingredients in your slow cooker or Instant Pot in the morning, the stew will cook for 7 to 9 hours on low.
When I used my IP, the potatoes were not cooked through after 7 hours, so I let it cook for another hour or so.
Next time I’ll look for smaller potatoes or cut ones like I used a little smaller.
And I’ll set the timer for at least 8 hours.
But the flavor was amazing, and this dish was a winner in my house.
Now let’s make vegan Slow Cooker Cacciatore!
Chickpea Cacciatore with Potatoes
- 24 ounces baby potatoes (1 bag) quartered
- 2 cans chickpeas (15 ounces) drained (save liquid to use as aquafaba in other recipes)
- 1 pound mushrooms sliced (can use all white, baby bella, or a combo)
- 2 cups chopped bell pepper (use multiple colors if you can)
- 3 carrots cut into coins
- ½ cup pitted black olives (optional)
- THE NIGHT BEFORE: Cut up the veggies. Add veggies and drained chickpeas to a sealable container, and mix. You can mix all the sauce ingredients together now, or wait until morning. Store everything in the fridge.
- IN THE MORNING: Mix the sauce and veggie-chickpea mixture together in your slow cooker. Cook on low 7 to 9 hours.
- Garnish with pitted black olives, if desired.