Recipe: Gemma Luongo Photo: Andrew Young

A simple and hearty Italian classic, this melt-in-the-mouth chicken dinner warms the heart, satisfies the belly and makes a scrumptious addition to your comfort foods repertoire.

Slow-Cooker Chicken Cacciatore

Equipment: Slow Cooker

2 tablespoons extra virgin olive oil

1 brown onion, chopped

12 skinless chicken thigh cutlets

2 celery stalks, diced

2 carrots, diced

3 garlic cloves, finely chopped

700g bottle tomato passata

½ cup salt-reduced chicken stock

1 teaspoon dried oregano

2 teaspoons caster sugar

500g cup mushrooms, sliced

⅓ cup pitted kalamata olives

200g green beans, steamed

Crusty bread, to serve

1 Heat ½ the oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Transfer to slow cooker.

2 Heat remaining oil in the pan over medium-high heat. Cook chicken, in batches, for 2 minutes each side or until just browned all over. Add to slow cooker.

3 Add celery, carrot, garlic, passata, stock, oregano and sugar to slow cooker. Stir to combine. Cover. Cook on high for 4 hours (or low for 8 hours), adding mushroom in the last 30 minutes of cooking. Season.

4 Add olives to the remaining chicken mixture. Stir to combine. Serve cacciatore with beans and crusty bread.

Tools of the Trade

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Appliances from left: Tefal Cuisine Companion, Sunbeam Slow Cooker, Breville ‘The Fast Slow Pro’ Cooker.

Hungry for more glorious recipes? Why not try the Broad Bean Smash & Smoked Salmon on Bruschetta? Yum! Feeling like a healthy treat? Check out our healthy and delicious Smoothies.