Slow Cooker Chicken Cacciatore with Potatoes

A simple and healthy midweek dinner that you can pretty much set and forget until it's time to serve up! This recipe also includes loads of veges to help fuel your family.

At a glance

4 - 8 hours

Serves 4 - 6 people

Pair With

Milton Pinot Gris
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Special available until 14/11/17

Ingredients

6 chicken thighs (preferably bone-in and skin-on)
olive oil
1kg baby potatoes, quartered
2 tbsp minced garlic (8 cloves)
1 medium onion, roughly chopped
1 capsicum deseeded and diced
2 medium-sized carrots, peeled and sliced
400g can crushed tomoatoes
400g bottle tomato passata
2 tbsp tomato paste
2 tbsp freshly chopped parsely
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
pepper
1 cup sliced mushrooms
1/2 cup pitted black olives

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Method

Season chicken with salt and pepper. Heat a small about of oil in a pan.
In the pan, sear the seasoned chicken skin-side down (if using skin-on thighs) first for 3 minutes, until deep golden brown. Rotate and sear the other side for a further 3 minutes. Remove from the heat.
Arrange the potatoes in a slow cooker in a single layer.
Place the chicken over the potatoes and add the rest of the ingredients over the chicken (except the olives and mushrooms). Stir to combine; cover and cook on high for 4 hours, or low for 8 hours, until the chicken is tender and falling off the bone.
Add in the mushrooms and olives in the last 30 minutes of cooking. Season with extra salt to your taste and serve with cooked rice.