Name: Slow cooker chicken cacciatore recipe
Prep time: 10 min
Cook time: 210 min
Total time: 220 min
Yield: 6
Ingredients: 1 tbsp extra virgin olive oil; 6 chicken thigh cutlets, skin on; 1 brown onion, thickly sliced; 1 red capsicum, coarsely chopped; 200g button mushrooms, halved; 2 tbsp tomato paste; 400g tomato passata; 2 chicken stock cubes, crumbled; 4 garlic cloves, crushed; 1 tbsp coarsely chopped fresh rosemary leaves; 2 tbsp coarsely chopped fresh oregano leaves, plus extra leaves to serve; 90g mixed olives

by Amira Georgy Last updated on 10/18/2022

Easy to prepare and packed full of flavour, this Italian-inspired chicken dinner with olives, capsicum, herbs and garlic is a real winner. - Amira Georgy

Ingredients

1 tbsp extra virgin olive oil
6 chicken thigh cutlets, skin on
1 brown onion, thickly sliced
1 red capsicum, coarsely chopped
200g button mushrooms, halved
2 tbsp tomato paste
400g tomato passata
2 chicken stock cubes, crumbled
4 garlic cloves, crushed
1 tbsp coarsely chopped fresh rosemary leaves
2 tbsp coarsely chopped fresh oregano leaves, plus extra leaves to serve
90g mixed olives

Method

Step 1

Heat oil in a large, deep frying pan over medium-high heat. Cook chicken for 5 minutes each side or until golden. Using tongs, transfer chicken to a slow cooker.
Step 2

Add onion, capsicum and mushrooms to pan. Cook, stirring for 5 minutes or until starting to brown. Add paste and stir to combine. Add pasta and stock cubes and bring to a simmer. Remove from heat and stir in garlic and herbs. Season with salt and pepper. Transfer to slow cooker.
Step 3

Cook, covered, on high for 2 hours 30 minutes or until chicken is cooked through and tender.
Step 4

Sprinkle chicken with olives and extra oregano, then serve.