Slow cook chicken cacciatore with rice

Prep: 20 mins
Cook: 360 mins
Slow cook chicken cacciatore with rice
Loved by the entire family, and made simple capturing all of the delicious goodness of the ingredients using a slow cooker.

812g bone in chicken thighs, skins removed

2 tbsp olive oil

1 large onion, chopped

2 tsp garlic paste

2 celery stalks, chopped

1 red pepper, chopped or cut into strips

1 glass dry white wine (optional) chicken stock can be used instead

400g tinned chopped tomatoes

2 tsp oregano

Handful parsley, roughly chopped

Pinch of chilli flakes

95g mixed pitted olives

Rice to serve

Parsley for garnish

Heat a large frying pan with the oil over medium heat and brown the chicken on both sides for about 2 minutes each.

Place the chicken in the slow cooker.

Add the onions, pepper and celery to the slow cooker.

Add the wine or stock to the frying pan and scrape up any brown cooking bits.

Add the oregano and garlic paste then cook to reduce the liquid by half.

Pour over the chicken in the slow cooker. Add the tomatoes, parsley, salt and pepper.

Set on low and cook for 6 hours.

When done turn to high, remove lid and let bubble for one hour.

Add the olives and let bubble for a few minutes to heat through.

Serve over rice and garnish with parsley.


Preparation Time
20 minutes

Cooking Time
360 minutes

Main ingredients
Alcohol, Chicken, Vegetables, Rice, Oil, Chilli, Stock/Broth, Olives

Recipe Type
Family Dinners, Classics, Slow cooking


Level of Difficulty


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