An Italian winter classic made-easy in the slow cooker. Freeze leftovers for an easy made-ahead recipe.
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 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
- Crusty bread, to serve
Equipment
- slow cooker
Method
- Step 1Heat 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 2Heat 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 3Add 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 4Add olives to the remaining chicken mixture. Stir to combine. Serve cacciatore with beans and crusty bread.
- High protein
- Low carb
- Lower gi
Nutrition
2890 kj
Energy
26.7g
Fat Total
6.3g
Saturated Fat
7g
Fibre
69.3g
Protein
253mg
Cholesterol
860mg
Sodium
39.6g
Carbs (total)
All nutrition values are per serve
Notes
Once cool, transfer chicken and sauce mixture to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.
- Author: Gemma Luongo
- Image credit: Guy Bailey & Andrew Young
- Publication: Super Food Ideas
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