adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow-cooker chicken cacciatore
0 Likes
Prep Time:
15 minutes
Cook Time:
500 minutes
Total Time:
515 minutes
Simplify traditional Italian winter dish with slow cooker, perfect for make-ahead meals.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1 brown onion, chopped
  • 12 skinless chicken thigh cutlets
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 3 garlic cloves, finely chopped
  • 700g btl Mutti Tomato Passata
  • 127.50 gm salt reduced chicken style liquid stock
  • 1 tsp dried oregano
  • 10.00 gm caster sugar
  • 500g cup mushrooms, sliced
  • 82.50 ml Kalamata Pitted Olives In Brine
  • 200g green beans, steamed
  • Crusty bread, to serve
Instructions:
  • In a large frying pan over medium heat, heat 1 tablespoon of oil. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Transfer the onion to the slow cooker.
  • Heat the remaining tablespoon of oil in a pan over medium-high heat until sizzling. Sear the chicken in batches for 2 minutes on each side until beautifully browned. Transfer the chicken to the slow cooker for maximum flavor infusion.
  • Combine celery, carrot, garlic, passata, stock, oregano, and sugar in the slow cooker. Stir well to mix. Cover and cook on high for 4 hours (or low for 8 hours). Add mushrooms in the last 30 minutes of cooking. Season to taste.
  • Mix olives into the chicken mixture, ensuring they are well incorporated. Serve the cacciatore alongside beans and crusty bread.

Similar Recipes