Slow-cooker chicken cacciatore

Recipes / Meat

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

Recipe «Slow-cooker chicken cacciatore» presented in category Recipes / Meat, to prepare this dish you will need no more 8:20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.