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slow cooker chicken cacciatore baby potatoes mammachefjozi

Slow Cooker Chicken Cacciatore With Baby Potatoes

Ingredients

  • 6 chicken thighs bone-in skin on or off
  • Salt and pepper to season
  • 2 tablespoons olive oil more if needed
  • 1 kg baby potatoes quartered
  • 2 tablespoons minced garlic or 8 cloves
  • 1 medium onion roughly chopped
  • 1 small yellow pepper capsicum, deseeded and diced
  • 1 small red pepper capsicum, deseeded and diced
  • 2 carrots peeled and sliced
  • 1 can crushed tomatoes
  • 400 ml bottle tomato passata (tomato sauce or puree)
  • 150 ml red wine optional - substitute with beef stock IF DESIRED
  • 2 tablespoons tomato paste
  • 2 tablespoons freshly chopped parsley
  • 1 teaspoon each dried basil and oregano
  • 1 beef stock cube crushed
  • 1 teaspoon salt adjust to taste
  • pepper adjust to taste
  • ½ teaspoon red pepper flakes optional
  • 1 cup sliced mushrooms
  • ½ cup pitted black olives

Instructions

  1. (OPTIONAL STEP): Season chicken with salt and pepper. Heat a small amount of oil in a large pan. Sear skin-side down (if using skin on thigh) for 3 minutes, until deep golden brown. Rotate and sear the other side for a further 3 minutes.

  2. Arrange the potatoes in a slow cooker bowl in a single layer. Place the chicken over the potatoes and add the rest of the ingredients over the chicken (except olives and mushrooms).

  3. 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.

  4. Add in the mushrooms and olives in the last 30 minutes of cooking. Season with extra salt, to taste and serve.

  5. Serve over rice, pasta or vegetable noodles.

Recipe Notes

Substitute crushed/diced tomatoes for the tomato puree if you can't find it.