Slow Cooker Chicken Cacciatore

Slow Cooker Chicken Cacciatore
  • Prep: 15
  • Cook: 240 mins
  • Serves: 6


  • olive or canola oil spray
  • 6 skinless chicken thighs
  • 1 kg baby potatoes, quartered
  • 2 cloves garlic, crushed
  • 1 brown onion, diced
  • 1 red capsicum, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 tsp dried basil
  • 200 mL chicken stock
  • 400 g passata (tomato puree)
  • 400 g can crushed tomatoes
  • 2 tbs no-added-salt tomato paste
  • 1/2 cup olives, pitted
  • 1 cup mushroom, sliced
  • 1/4 cup basil leaves


Heat a large non-stick frypan over medium-high heat. Spray with olive oil and cook the chicken in batches until golden brown on all sides.  

Add the potatoes to the slow cooker. Place the chicken on top and add the rest of the ingredients (except the olives & mushrooms) and stir. Cover and cook on high for 4 hours, or low for 8 hours. Half an hour before serving, add the olives and mushrooms. 

Serve topped with fresh basil and with steamed green vegetables. 



For lunch use leftover chicken and sauce in a wrap. 

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.