Ingredients

The following ingredients have 4 Servings
  • 6 chicken thighs
  • 6 chicken drumsticks
  • 3 cloves garlic (chopped)
  • 1 medium red onion (diced)
  • 1 medium brown onion (diced)
  • 2 peppers (red, green or yellow - or a mixture!)
  • 12 mushrooms (cut in half)
  • 1 tsp dried thyme
  • 2 large carrots (sliced)
  • 1 tsp dried oregano
  • 1 handful fresh basil (chopped)
  • 1 handful fresh parsley (chopped)
  • 3 tbsp red wine vinegar
  • 2 tins chopped tomatoes
  • 150 g cherry tomatoes
  • 2 tbsp tomato puree
  • 1 chicken stock cube
  • low calorie cooking spray
  • 1 tbsp balsamic vinegar

Instruction

  • Remove the skin from the chicken.
  • If you're using an Instant Pot, set to Sauté and spray with a decent amount of low calorie cooking spray. If you're using a regular slow cooker, spray a frying pan with some low calorie cooking spray.
  • Add the chopped onion and garlic to the pot and cook for 5 minutes, or until the onions start to soften. If you're using a regular slow cooker, sauté the onion and garlic in a frying pan. Then tip them into the slow cooker.
  • Add the sliced peppers, sliced carrots, chopped tomatoes, tomato puree and red wine vinegar. Stir well.
  • Dissolve the stock cube in a little hot water, then add that to the slow cooker.
  • Add the thyme, parsley, basil, oregano and balsamic vinegar. Season with a good pinch of salt and pepper.
  • Stir, then add the chicken portions.
  • Cook for 4 hours on medium or 6-8 hours on low.
  • 30-60 minutes or so before the end of cooking time, throw in the mushrooms and cherry tomatoes, stir.
  • When the vegetables are soft and the chicken is cooked through and it falls off the bone, check the seasoning. Add some more salt and pepper if necessary.
  • Serve with whatever takes your fancy. Pasta, mash, wedges, or just plenty of veg!