Ingredients

The following ingredients have 4 Servings
  • 600 g skinless & boneless chicken thighs (750g with skin & bone, but remove skin)
  • 5 Chestnut mushrooms (sliced)
  • 2 red onions (cut into 6 segments each)
  • 1 yellow or red bell pepper (chopped)
  • 16 Kalamata olives, pitted
  • 1 x 400g tin good quality Italian chopped tomatoes
  • 150 mls chicken stock (made up with 1 stock cube)
  • 4 tbsp tomato paste
  • 5 cloves garlic (crushed)
  • 1 heaped tsp dried Italian mixed herbs
  • freshly ground salt & pepper

Instruction

  • Place the skinned chicken thighs (bone in or out) in the bottom of the slow cooker.
  • Scatter the chopped vegetables and olives over the top.
  • Mix the chicken stock, chopped tomatoes, garlic, herbs and seasoning together in a measuring bowl/jug.
  • Then pour over the chicken.
  • Cook on high for 4 hours or low for 6 hours or until meat is falling off the bone.
  • Serve as whole chicken thighs or remove and de-bone (if using bone in thighs) then break up thigh meat in the sauce with a spoon.
  • Serve on a bed of rice/spaghetti or alternatively serve in a bowl along with crusty bread to mop up the juices!