Slow-cooker chicken cacciatoreIngredientsAn easy and delicious winter classic!
Preparation time: 15 min Cooking time: 8 hours (low) or 4 hours (high) Serves: 6 • 2 tablespoons olive oil • 1 brown onion, chopped (optional) • 3 garlic cloves, crushed • 8 skinless chicken thigh • 2 celery stalks, diced • 2 carrots, diced (no need to peel) • 2 zucchini, diced (no need to peel) • 1 capsicum, diced (optional) • 2 tomatoes, diced (optional) • 700g bottle tomato passata • 1 tsp salt reduced chicken stock (optional) • 1/2 cup water • 1 tsp dried mixed herbs • 2 handful parsley, chopped • 500g cup mushrooms, sliced • 1/3 cup pitted kalamata olives Method1. Add everything into slow cooker (aside from olives and mushrooms) and stir to combine. Cover. Cook on high for 4 hours (or low for 8 hours).
2. Add mushroom in the last 30 minutes of cooking. 3. Add olives to each plate as needed. 4. Serve on quinoa/brown rice/buckwheat/ pasta- all these taste great! Great with steamed vegetables (green beans, carrots, broccoli etc) or salad. TipsDon't have a slow cooker? Cook for 6-8 hours in your oven at 110 degrees.
Any wilted capsicum, tomatoes, other vegetables tastes great here. I often put these in the freezer when they are wilting and pull them out for this recipe. The stock isnt needed (as the olives are salty- so you can reduce further). This is a great recipe to freeze leftovers and have on busy nights. |
Golden Rules
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Let's make vegetable soup play dough!
Use these cutters to make, cut and cook with colourful vegetables.
Learning through play to create familiarity with veggies.
Use these cutters to make, cut and cook with colourful vegetables.
Learning through play to create familiarity with veggies.