Slow Cooker Chicken Cacciatore
4:15
Easy
12345
Serves: 4
1.3kg chicken marylands (about 4)
250g plain flour
60ml Bertolli Organic Extra Virgin Olive Oil Fruity, plus extra to drizzle
1 large brown onion, diced
4 cloves garlic, crushed
2 red capsicum, deseeded and diced
25g dried porcini mushrooms
1 tbsp chopped rosemary
1 tsp dried oregano
1 tsp chilli flakes
820g tin tomato soup
2 tbsp sherry vinegar
1/2 cup pitted black olives
2 tbsp chopped parsley
Sea salt and freshly cracked black pepper
Cooked spaghetti, to serve
STEP 1
Season flour with salt and pepper and toss chicken pieces in flour, dusting off any excess flour.
STEP 2
Heat half the olive oil in large frypan over medium heat then fry chicken pieces in batches, 2-3 mins each side until lightly browned. Transfer to a slow cooker.
STEP 3
In the same pan heat remaining oil and gently saute onion for 4-5 mins until softened. Add garlic, capsicum and mushrooms and saute for a further 2-3 mins then transfer the mixture to the slow cooker.
STEP 4
Add all remaining ingredients except the fresh parsley, add 250ml water, season then cook on HIGH for 4 hours or LOW for 8 hours until the chicken is tender and falling off the bone.
STEP 5
Drizzle with extra olive oil and serve over cooked spaghetti, scattered with chopped parsley.
