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Slow-cooked chicken cacciatore

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This Slow-cooked chicken cacciatore is loaded with rich flavours. Simply serve with mash and top with fresh herbs and dig in!

  • Serves4
  • Cook time4 hour 20 minutes
  • Prep time15 minutes
Slow-cooked chicken cacciatore


  • 2 tbs olive oil
  • 2kg Coles RSCPA Approved Whole Chicken, cut into 8 pieces
  • 1 brown onion, thickly sliced
  • 2 celery sticks, thickly sliced
  • 2 tbs tomato paste
  • 2 x 400g cans crushed tomatoes
  • 300g button or cup mushrooms
  • 1 cup (250ml) chicken stock
  • 1 tbs balsamic vinegar
  • 2 rosemary sprigs
  • ½ cup (75g) pitted Kalamata olives
  • Basil leaves, to garnish
  • Mashed potato, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 4 mins each side or until golden all over. Transfer to a 5.5 litre slow cooker.
  2. Step 2

    Add onion, celery, tomato paste, canned tomato, mushrooms, stock, vinegar and rosemary to slow cooker. Cover and cook on high for 4 hours or until chicken is tender, adding mushrooms during the last 1 hour of cooking. Sprinkle with olives and basil. Serve with mash.