CHICKEN CACCIATORE

Season 4 skinless chicken breasts with freshly ground black pepper . slice each breast into 3 pieces . Heat 1 tbs of rice bran oil in a pan over a medium heat . Add the chicken and saute until browned on both sides . Remove the chicken slices from the pan and place in the bowl of your slow cooker . Add 1 large red onion peeled , halved and sliced to the pan along with 1 large green capsicum cut into long strips , 2 celery stalks cut into dice , 2 medium carrots thinly sliced ,continually stir and cook over a medium heat for 3 minutes . Stir through 2 tbs of minced garlic Add 1/4 cup of dry white wine anscrap any brown bits from the bottom of the pan and now add the vegetables to the slow cooker . Add 1 x 400gm can of diced tomatoes to the pan along with 1 cup of sliced champignon , 1/2 lemon squeezed and 1/4 tsp of chilli flakes , bring this to a slow simmer , then pour into the slow cooker and stir through . Cover and cook on low for 4 hours .