Slow Cooker Chicken Cacciatore

Ingredients

• 2-3 tbsp olive oil
• 2 carrots (finely chopped)
• 2 celery sticks (finely chopped)
• 1 courgette (finely diced)
• 1 red pepper (sliced)
• 150-200 g mushrooms (sliced)
• 1-2 sprigs fresh rosemary (finely chopped, or 1 tsp dried rosemary)
• 2 x 360g jar Ballymaloe 100 Recipe Sauce
• 500 ml chicken stock
• 4 chicken fillets
• sea salt and freshly ground black pepper

Method

1. Chop the carrots, celery, courgette, pepper and mushrooms.
2. Heat 2 tbsp of olive oil in a large saucepan over medium heat.
3. Add the carrots, pepper, courgette, celery and mushrooms and cook for 8–10 minutes, stirring occasionally, until softened.
4. Transfer the sautéed veg to a slow cooker along with the Ballymaloe 100 Recipe Sauce. Add a splash of water to the empty jar and swish it around to catch all the sauce still clinging to the sides, then add that too.
5. Pour in the stock and add the chicken fillets, pushing them down into the sauce.
6. Cover with a lid and cook on low for 6–8 hours, until the chicken is cooked through and can be shredded with two forks.
7. Season to taste before serving.

Ladle the chicken cacciatore over mashed potatoes, polenta or rice or serve with crusty bread on the side for mopping up every last bite.