Make dinner easy with this Slow Cooker Chicken Cacciatore recipe. Rosella Tomato soup and chicken thighs boost the flavour while using a slow cooker ensures perfectly tender chicken.
Ingredients
2 tbsp olive oil
8 skinless chicken thigh cutlets (bone-in)
1 onion, chopped
2 cloves garlic, crushed
1 large red capsicum cut into 3cm large strips
200g cup mushrooms, trimmed and cut into 3 slices
390g carton Rosella Condensed Tomato Soup
400g can chopped tomatoes
½ cup (75g) pitted Kalamata olives
2 tbsp chopped parsley for garnish
Green beans and crusty bread to serve
Method
Heat oil in a large frying pan over medium-high heat and sear chicken on both sides until golden. Transfer to slow cooker. Add onion, garlic, capsicum and mushrooms
Pour in condensed tomato soup and canned tomatoes. Cover and cook 3 hours (HIGH) or 6 hours (LOW). Stir through olives in the last 30 minutes of cooking
Garnish with chopped parsley. Serve with green beans and crusty bread
