A fabulously quick and easy to assemble, slow cooked family meal - chicken thighs in an Italian tomato, pepper, onion, mushroom and Kalamata olive sauce which you can serve with rice or pasta.
Course Main
Cuisine Italian
Prep Time 15 minutesminutes
Cook Time 6 hourshours
Total Time 6 hourshours15 minutesminutes
Servings 4
Author Camilla Hawkins
Equipment
1 cook's knife
1 Chopping Board
1 Measuring jug
1 Long metal spoon
1 Slow Cooker 3.5 litre
Ingredients
600gskinless & boneless chicken thighs750g with skin & bone, but remove skin
5Chestnut mushroomssliced
2red onionscut into 6 segments each
1yellow or red bell pepperchopped
16Kalamata olives, pitted
1 x400 gtin good quality Italian chopped tomatoes
150mlchicken stockmade up with 1 stock cube
4tbsptomato paste
5clovesgarliccrushed
1heaped tspdried Italian mixed herbs
freshly ground salt & pepper
Instructions
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!
Video
Notes
For a sauce with a good consistency it's important to use a branded, good quality tin of Italian chopped tomatoes as cheap ones will give a more watery consistency.