Easy slow cooker chicken cacciatore

With chunky tomato sauce, tender chicken and Kalamata olives all thrown together in one delicious dish, absolutely everyone will go mad for this traditional chicken cacciatore. Not only is it incredibly tasty but it’s super easy to whip up thanks to the help of the trusty slow cooker.

In four easy steps, there’s nothing better than whipping up a deliciously rich, Italian dish with little to no effort involved! And, although this dish is absolutely perfect on its own, if you are looking to make a few more meals from this recipe, serve the chicken and sauce on top a generous serving of linguine pasta and enjoy!

Ingredients

• 2 tablespoons 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 salt-reduced chicken style liquid stock
• 1 teaspoon dried oregano
• 2 teaspoons caster sugar
• 500g cup mushrooms, sliced
• 1/3 cup pitted kalamata olives

Method

1. Heat 1/2 the oil in large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Transfer to bowl of slow cooker.
2. Heat remaining oil in 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). Add mushroom in the last 30 minutes of cooking. Season.
4. Add olives to remaining chicken mixture. Stir to combine. Serve.