Chicken cacciatore #slowcooker

I like the traditional Italian flavors of this dish but since I was trying to make a healthier version of this dish, I skipped the red wine.  It’s a great dish on its own, but pairs wonderfully with some pasta and a crispy, green salad.

Ingredients (4P):

  • 800g  boneless chicken breast
  • 3 tbsp. butter
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 sticks celery, chopped
  • 150g shiitake, sliced
  • 150g nameko mushrooms
  • 150g king trumpet mushroom, sliced
  • 4 cloves garlic, crushed
  • 8 tomatoes, chopped and peeled
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika powder
  • 1/4 tsp basil
  • 1/4 tsp oregano
  • 1/4 tsp rosemary
  • 1/4 tsp thyme
  • 1/4 tsp marjoram
  • Himalayan salt and Black pepper just before serving

Method:

  • Heat a heavy-bottomed pan over medium heat and melt 1 tablespoon of butter.
  • Brown the chicken in batches, about 5 minutes a batch, and transfer to the slow cooker.
  • Melt the remaining butter in the pan and sauté the onions, bell pepper, celery and mushrooms for 5 minutes until the onions are translucent.
  • Add the garlic, cook for another 3 minutes, and transfer the mixture to the slow cooker.
  • Add the tomatoes and spices to the slow cooker and cook on low for 6 hours.
  • Salt and pepper to taste, then serve.

chicken cacciatore