Chicken cacciatore

Step 1

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

Step 2

Add the potatoes to the slow cooker.  Place the chicken on top and add the garlic, onion, capsicum, carrots, celery, basil, stock, tomato passata, crushed tomatoes and tomato paste and stir.

Step 3

Cover and cook on high for 4 hours, or low for 8 hours.

Step 4

Half an hour before serving, add the olives and mushrooms.

*Gluten free when using gluten free stock

Note: If you don’t have a slow cooker you can cook on top of the stove.  Use a large sauce pan and simmer for about an hour or until the chicken is cooked through.  Or use can use a cast iron post with a lid and cook in the oven at 140⁰C for 4 hours

Ingredient swaps:

• If you don’t have tomato passata, you can use an extra 400g tin of crushed tomatoes. 
• If you don’t have baby potatoes, you can use new potatoes cut into chunks.  

Budget tips:

• Buying potatoes in larger packs can save money. Store potatoes loose in a cool, dry and dark place. 
• Making stock using boiling water and stock powder is cheaper than using pre-made liquid stock. 

Reduce waste:

• This is a good recipe for using up carrots and celery that are a bit old. 
• Use leftover chicken and sauce in a wrap

Nutrition tips:

• With lots of vegetables, this recipe is an excellent source of fibre. 
• This recipe is loaded with tomatoes which provides Vitamin C.  Vitamin C helps your teeth and gums stay healthy.