Slow-cooker chicken cacciatore

Cooking Meat Slow-cooker chicken cacciatore

An Italian winter classic made-easy in the slow cooker. Freeze leftovers for an easy made-ahead recipe.

Lables: High protein Low carb Lower gi Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Heat 1/2 the oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Transfer to slow cooker.
  2. Heat remaining oil in the pan over medium-high heat. Cook chicken, in batches, for 2 minutes each side or until just browned all over. Add to slow cooker.
  3. Add celery, carrot, garlic, passata, stock, oregano and sugar to slow cooker. Stir to combine. Cover. Cook on high for 4 hours (or low for 8 hours), adding mushroom in the last 30 minutes of cooking. Season.
  4. Add olives to the remaining chicken mixture. Stir to combine. Serve cacciatore with beans and crusty bread.

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2 tbsp 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 bottle tomato passata
1/2 cup Massel salt reduced chicken style liquid stock
1 tsp dried oregano
2 tsp caster sugar
500g cup mushrooms, sliced
1/3 cup pitted kalamata olives
200g green beans, steamed
Crusty bread, to serve

Adv

Autors
Preparation time
15
Cooking time
8:20
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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