Measure out and prepare all of the ingredients. Season the chicken thighs with salt and pepper.

In a frying pan over medium heat, add half of the olive oil and the chicken. Cook the chicken on both sides for 4 minutes each. Add the cooked chicken to the slow cooker, reserving any fat in the pan.

Add onion to reserved fat and cook until soft (about 3 minutes), then add garlic and cook until fragrant. Then transfer contents of pan, including drippings, to slow cooker.

Add in the tomatoes, green bell pepper, cremini mushrooms, onion, worcestershire sauce, Italian seasoning and additional salt and pepper to taste. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours.

Before ready to serve, in a frying pan over medium heat, add the olive oil, cauliflower rice, and salt and pepper to taste. Cook for 6 to 8 minutes.

Serve the cacciatore chicken over top of the cauliflower rice.