An Italian winter classic made-easy in the slow cooker. Freeze leftovers for an easy made-ahead recipe.
14 Ingredients
4 Method Steps
14 Ingredients
2 tbsp extra virgin olive oil
1 brown onion, chopped
2 celery stalks, diced
2 carrots, diced
3 garlic cloves, finely chopped
700g btl Mutti Tomato Passata
1/2 cup Massel salt reduced chicken style liquid stock
1 tsp dried oregano
2 tsp caster sugar
500g cup mushrooms, sliced
1/3 cup pitted kalamata olives
200g green beans, steamed
Crusty bread, to serve
Select all ingredients
4 Method Steps
Heat 1 tbs oil in a large frying pan over medium heat. Add onion (1 brown onion, chopped). Cook, stirring, for 5 minutes or until softened. Transfer to slow cooker.
Heat remaining 1 tbs oil in the pan over medium-high heat. Cook chicken (12 skinless chicken thigh cutlets), in batches, for 2 minutes each side or until just browned all over. Add to slow cooker.
Add celery (2 celery stalks, diced), carrot (2 carrots, diced), garlic (3 garlic cloves, finely chopped), passata (700g btl Mutti Tomato Passata), stock (1/2 cup Massel salt reduced chicken style liquid stock), oregano (1 tsp dried oregano) and sugar (2 tsp caster sugar) to slow cooker. Stir to combine. Cover. Cook on high for 4 hours (or low for 8 hours), adding mushroom (500g cup mushrooms, sliced) in the last 30 minutes of cooking. Season.
Add olives (1/3 cup pitted kalamata olives) to the remaining chicken mixture. Stir to combine. Serve cacciatore with beans (200g green beans, steamed) and crusty bread (Crusty bread, to serve).
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Recipe 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.
Nutritional Information
Per serving
Calories
691
Energy
2890 kj
Fat
26.7g
Saturates
6.3g
Fibre
7g
Protein
69.3g
Sodium
860mg
Carbs
39.6g
All quantities above are averages
Image by Guy Bailey & Andrew Young
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