Ingredients

The following ingredients have 4 Servings
  • 4 chicken thighs ((bone-in, skin-on))
  • 1 onion
  • 2 cloves of garlic
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1 cup closed-cup mushrooms
  • 1/2 cup pitted black olives
  • 2 cups tomato passata ((or any simple tomato sauce))
  • 1 cup potatoes ((cut into cubes))
  • 1/2 cup chicken stock ((broth))
  • 1 tsp Italian herbs
  • 1 tsp oil
  • 2 carrots
  • fresh parsley to garnish
  • salt and pepper to taste

Instruction

  • Heat up the oil in a frying pan, then gently fry the chicken thighs until lightly brown.
  • Add the thighs in the slow cooker, then peel and chop the onion, garlic, potatoes and carrots, and add the to the slow cooker too.
  • If you use small mushrooms, you can add them whole, otherwise you can quarter or half them. Roughly cut the peppers, and add them as well.
  • Add the chicken stock, tomato passata and herbs, and cook on high for 4 hours, low for 7-8 hours until the vegetables are tender.
  • You can now add the olives, or you can choose to add them at any time during the cooking.
  • Season with salt and pepper to taste, and garnish with fresh parsley.