Slow cooker chicken cacciatore with cannellini beans and rosemary recipe | Sainsbury`s Magazine

Ingredients

• 1 tsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, sliced
• 1 tbsp finely chopped rosemary needles
• 2 tbsp tomato purée
• 125ml red wine
• 1 x 500g carton passata
• 1 x 400g tin cannellini beans, rinsed and drained
• 4 skinless chicken breasts (about 200g each)
• 100ml hot chicken stock (Use GF stock if required)