SLOW COOKER CHICKEN CACCIATORE WITH POTATOES
6 Skinless chicken thighs, bone-in, skin on or off
Salt and pepper to season
2 Tbsp. olive oil (more if needed )
2 Pounds | 1 kg baby potatoes, quartered
2 Tbsp. minced garlic (or 8 cloves)
1 Med. onion, roughly chopped
1 Small yellow pepper (capsicum), deseeded and diced
1 Small red pepper (capsicum), deseeded and diced
2 Med. -sized carrot, peeled and sliced
14 Oz. | 410g can crushed tomatoes
1 14 Oz. | 400g bottle tomato passata (tomato sauce or puree for US readers)*
150 ml red wine (optional — substitute with beef broth IF DESIRED)
2 Tbsp. tomato paste
2 Tbsp. freshly chopped parsley
1 Tsp. each dried basil and oregano
1 Cube bullion (beef), crushed
1 Tsp. salt (adjust to your taste)
Pepper (adjust to your taste)
½ Tsp. red pepper flakes (optional)
1 C. sliced mushrooms
½ C. pitted black olives
HOW TO MAKE:
1-(OPTIONAL STEP): Season chicken with salt and pepper.
2-Heat a small amount of oil in a pan or skillet.
3-Sear skin-side down (if using skin on thighs) first for 3 minutes, until deep golden brown.
4-Rotate and sear the other side for a further 3 minutes.
4-Arrange the potatoes in a 6qt slow cooker bowl in single layer.
5-Place the chicken over the potatoes; and add the rest of the ingredients over the chicken (except olives and mushrooms).
6-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.
7-Add in the mushrooms and olives in the last 30 minutes of cooking.
8-Season with extra salt, to your tastes and serve.
9-Serve over rice, pasta or spaghetti squash.
*Substitute crushed tomatoes for the tomato passata or puree if you can’t find it.
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