This Slow Cooker Chicken Cacciatore is one of my favourite recipes to make for a mid-week dinner. It’s so easy to put together. A little bit of chopping and slicing, a bit of browning and then load it all into the slow cooker. Leave it to do its thing for five hours and you will be rewarded with a hugely comforting dinner.
More often than not I serve this with baby roast potatoes and fine beans, but rice or pasta are a good option too. It also makes for fantastic leftovers the next day, mopped up with a big chunk of bread and butter. Delicious.
So, if you are stuck for ideas for a mid week meal then you can’t go far wrong with this slow cooker chicken cacciatore.
Slow Cooker Chicken Cacciatore
- 8 chicken thighs
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 400g tin chopped tomatoes
- 1 500g carton / bottle passata
- 1 chicken stock cube, crumbled
- 1/2 cup (125ml) red wine
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 cup pitted black olives
- 150g sliced chestnut mushrooms
- small handful of fresh flat leaf parsley (optional)
- Season chicken thighs with salt & pepper and brown in a frying pan until skin is golden brown
- Put onion into the slow cooker
- Place chicken thighs on top of the onion
- Add the rest of the ingredients with the exception of the olives and mushrooms
- Give everything a stir, put lid on slow cooker and cook on high for 4 1/2 hours or low for 8 hours
- Add the olives and sliced mushrooms, stir and cook for an additional 30 minutes - if the sauce is too thin for your liking then cook with the lid of the slow cooker removed.
- Season to taste, add a handful of fresh flat leaf parsley (optional), and serve with pasta, rice or roasted new potatoes, and vegetables of your choice.
- Freezes well
- If I have any leftovers I often add some chicken stock (about 1 ltr), some small pasta such as macaroni or fagioli for a quick and tasty lunchtime soup
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