Slow cooker chicken cacciatore

Slow cooker chicken cacciatore

Chicken cacciatore translates as ‘chicken hunter’, and Alan Rosenthal’s classic Italian hunter’s recipe is made in a slow cooker.

Slow cooker chicken cacciatore

For a dish with relatively few ingredients, this one really packs a punch of flavour.

  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, simmering time 4 hours

Chicken cacciatore translates as ‘chicken hunter’, and Alan Rosenthal’s classic Italian hunter’s recipe is made in a slow cooker.

For a dish with relatively few ingredients, this one really packs a punch of flavour.

Ingredients

  • 8 chicken thighs (about 1kg), skin on
  • salt and freshly ground black pepper
  • 4 tbsp extra virgin olive oil
  • 10 garlic cloves, unpeeled
  • 2 bay leaves
  • 1 onion, finely chopped
  • 250ml white wine
  • 900g cherry tomatoes, halved
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Season the chicken thighs with salt and black pepper. Heat the oil in a wide pan then add the chicken thighs, skin-side down, along with the garlic cloves and bay leaves. Cook on a moderate heat for 5-7 minutes until the chicken skin is golden and crispy, then turn over and seal the second side for a minute or so. Transfer to a plate. You may need to fry the chicken in batches.
  2. Remove the garlic cloves from the pan and set aside for later. Tip the onion into the pan that was used to fry the chicken and cook it for 7-10 minutes on a moderate heat until soft.
  3. Add the wine, increase the heat and boil to reduce by about a half, then add the halved tomatoes. At this point squeeze out the garlic from their skins and put them into the pan. The garlic should be soft and pulpy so it will break down into the sauce as it cooks.
  4. Season with salt and black pepper and allow the tomatoes to cook for about 15 minutes on a moderate heat until they have turned pulpy and started to thicken a little.
  5. Pour the contents of the pan into the bowl of your slow cooker. Add the chicken pieces to the tomatoes, skin-side up and cook on high for 4 hours until the chicken is tender and the sauce has become rich, thick and fruity with reduced tomato juices.
  6. Turn the chicken thighs over halfway through to make sure they cook evenly. Serve sprinkled with some torn basil leaves.

Find more one-pot recipes from Alan Rosenthal in his new book Ultimate one-pot dishes.

Buy ingredients online

Recipe By:

Alan Rosenthal

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Italian chicken recipes

Davina McCall’s chicken cacciatore

Chicken thighs are cheap and tasty and they’re perfect for...

Save recipe icon Save recipe icon Save recipe

Italian chicken recipes

One-pot chicken cacciatore

This comforting one-pot chicken cacciatore recipe is so quick and...

Save recipe icon Save recipe icon Save recipe

Casserole recipes

Chicken cacciatore

This Italian chicken recipe is a hearty crowd-pleaser and an...

Save recipe icon Save recipe icon Save recipe

Slow cook recipes

Slow-cooker chicken curry

Our slow-cooker chicken curry is packed with flavour. Chicken thighs,...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.