Slow Cooker Chicken Cacciatore

chicken slow cook


 Serves 6 

  • 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 Massel salt reduced chicken style liquid stock
  • 1 teaspoon dried oregano
  • 2 teaspoons caster sugar
  • 500g cup mushrooms, sliced
  • 1/3 cup pitted kalamata olives
  • 200g green beans, steamed



(Receipe by


Step 1

Heat 1/2 the oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Transfer to slow cooker.

Step 2 

Heat remaining oil in the pan over medium-high heat. Cook chicken, in batches, for 2 minutes each side or until just browned all over. Add to slow cooker.

Step 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), adding mushroom in the last 30 minutes of cooking. Season.

Step 4

Add olives to the remaining chicken mixture. Stir to combine. Serve cacciatore with beans and crusty bread.

Leave a Replay

Sign up for our Newsletter

sign up to our newsletter

Receive tips on nutrition, health, mindfullness and more!