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Slow Cooker Chicken Cacciatore

Recipe author:

Cheat Meats

Serves: 4 people

Prep time: 15 minutes minutes

Cooking time: 6 hours

Ingredients:

4-5 skinless chicken breasts
2 tbsp olive oil
1.5 tbsp tomato paste
1 cup red wine
2 carrots, chopped
2 red capsicums, chopped
500g potatoes, chopped
1 brown onion, chopped
2 x 400g cans peeled tomatoes
250ml chicken stock
1 punnet (200g) mushrooms, sliced
½ cup pitted black olives
2 tsp Italian herbs, divided
2 tsp Murray River Salt, divided
Cracked black pepper, to taste
Cheesy polenta, to serve

Method:

Season the chicken: Pat the chicken breasts dry, then season both sides generously with Murray River Salt and Italian herbs.

Sear the chicken: Heat olive oil directly in your slow cooker (or a large frypan if your slow cooker doesn’t allow browning). Sear the chicken on each side for 2-3 minutes until golden.

Deglaze and flavour: Add tomato paste and red wine, stirring to lift any golden bits from the bottom.

Add the vegetables: Stir in carrots, capsicums, potatoes, and onion. Pour over peeled tomatoes and chicken stock, then mix well. Season again with Murray River Salt and Italian herbs.

Slow cook: Cover and cook on low for 6 hours (or high for 3 hours).

Add extras: After 1 hour of cooking, add the mushrooms and black olives.

Finish and serve: Once the chicken is fork-tender, gently shred it through the sauce. Spoon over creamy, cheesy polenta and enjoy!