Slow cooker chicken cacciatore
This traditional chicken stew is rich and full flavoured, with classic Italian ingredients such as the herbs and olives. Adding lots of vegetables means only a small amount of meat is needed per person, but the sauce is generous so if you want to stretch it a bit further, just add a few more chicken thighs.
By Sarah Cook
Ingredients
- 2 onions, finely chopped
- 2 celery sticks, finely chopped
- 6 garlic cloves, sliced
- 6 large boneless chicken thighs, skin removed
- 2 red, orange or yellow peppers, cut into big chunks
- 2 x 400g tins chopped tomatoes
- 150ml/5fl oz chicken stock, made with 1 stock cube
- 2 tsp dried basil
- 1 tbsp sugar
- 1 tbsp wine or balsamic vinegar
- 75²µ/2¾´Ç³ú olives, stones removed and drained
- salt and freshly ground black pepper
To serve
- freshly cooked pasta, potatoes or cheesy polenta
- freshly cooked green vegetables or salad
Method
Turn the slow cooker to the High setting to heat up. Add all of the ingredients with a really good grinding of fresh black pepper and some salt.
Cook on High for 3 hours or Low for 6 hours until the chicken is really tender. As it cooks, the meat should have broken down into smaller chunks but, if not, break the thighs into pieces with a spoon.
Serve with pasta, potatoes or cheesy polenta and green vegetables or salad.
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