Slow-Cooker Chicken Cacciatore

Browned chicken thighs go into the pot with mushrooms, peppers, tomato and olives, and come out falling off the bone. The slow cooker covers the whole afternoon shift.

Serves 4330 minutes slow-cookermediterraneanhigh-proteingluten-free

• ✓Bone-in chicken thighs stay juicy through the long braise and bring plenty of protein.
• ✓Mushrooms, peppers, onion and tomatoes make up half the pot.
• ✓Finished with kalamata olives and olive oil, staples of the Mediterranean pantry.

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Ingredients

• •2 lb / 900 g bone-in chicken thighs, skin removed
• •2 tbsp olive oil
• •8 oz / 225 g cremini mushrooms, halved
• •1 red bell pepper, in strips
• •1 onion, sliced
• •3 cloves garlic, sliced
• •1 can (14 oz / 400 g) chopped tomatoes
• •2 tbsp tomato paste
• •1 tsp dried oregano
• •1 tsp dried thyme
• •½ cup kalamata olives
• •salt, black pepper, parsley to finish

Method

1. Season the chicken and brown it in the oil in a hot pan, 3 minutes a side. Into the slow cooker.
2. Add the mushrooms, pepper, onion, garlic, tomatoes, tomato paste, herbs and a good pinch of salt.
3. Low for 5 hours (or high for 3), until the chicken pulls easily from the bone.
4. Stir in the olives for the last 15 minutes. Taste, season, scatter parsley.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.