Ingredients

The following ingredients have 4 Servings
  • Slow Cooker
  • 2 Chicken Legs
  • 2 Parsnips
  • 1 Medium Swede/Rutabaga
  • 2 Medium White Potatoes
  • 1 Chorizo (thinly sliced)
  • 5 Medium Tomatoes (cubed)
  • 2 Tbsp Extra Virgin Olive Oil
  • 400 ml Tinned Tomatoes
  • 200 g Seasoned Green Olives
  • 1 Tsp Garlic Powder
  • 1 Tsp Oregano
  • 2 Tsp Bouquet Garni
  • Salt & Pepper

Instruction

  • Chop your chicken legs into thighs and drumsticks and season with salt and pepper and garlic powder. In your slow cooker add extra virgin olive oil and sauté the skin of your chicken until you have crispy skin. Remove the chicken from the slow cooker and put to one side.
  • Peel and dice your vegetables into cubes and load into the slow cooker.
  • Add in chorizo, cubed tomatoes, seasonings and tomato sauce or tinned tomatoes and mix well.
  • Add chicken pieces on top and load it with your olives.
  • Cook on high for 4 hours or low for 8 hours and then serve.