Slow-cooker chicken cacciatore
IngredientsAn 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. |
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