Slow cooker chicken cacciatore

Styling Kari Wardrop. Recipe Marisa Curatolo. Photography Ross Cornish.


4 bone-in chicken breasts, skin removed

Coarse salt and freshly ground pepper, to season

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

4 cloves garlic, minced

1/2 cup dry white wine

2 cups good quality tomato sauce

2 teaspoons dried oregano

1/4 cup crumbled feta cheese

Cooked shitake mushrooms, to garnish


Rinse chicken pieces; pat dry. Season with salt and pepper. Heat 1 tablespoon oil over medium-high heat in large skillet. Add chicken and brown on all sides. Transfer to slow cooker stoneware. In same skillet, heat remaining oil and cook onion over medium heat for 2 minutes. Add garlic; cook 2 minutes. Add white wine, tomato sauce, oregano; cook 5 minutes. Pour mixture over chicken. Cover and cook on low 8 to 10 hours or high 4 to 5 hours, or until chicken is tender. Sprinkle with feta cheese and garnish with mushrooms.