Tender slow cooker Italian chicken with tomatoes and olives. An easy slow cooker family dinner recipe that's perfect for meal prep, batch cooking and freezing for busy weeknights.
Ingredients
2 tablespoons olive oil
6 large chicken thighs (bone-in)
1 brown onion, diced
2 large cloves garlic, minced
250ml chicken stock
1 tablespoon salt
2 teaspoons pepper
1 tablespoon basil, dried
400g can diced tomato
700g tomato passata
200g button mushrooms
200g pitted Kalamata olives
1 lemon, juice only
Method
For best results, use the the Ultimate Cook⢠6 in 1 by Breville
Use the MENU button to select HIGH SEAR. Select POWER/START to commence pre-heating the slow cooker. Add the olive oil, then cook the chicken until golden brown on both sides, 3-4 minutes, Then add the onions and garlic and sweat down till tender (about 4-6 minutes).
Add the chicken stock, salt and pepper, basil, diced tomato, passata and mushrooms and bring up to the boil.
Scatter the olives & pour the lemon juice over the casserole.
Add the remainder of the marinade. Cover with lid. Use the MENU button to select SLOW COOK HIGH. Adjust the timer to 4 hours and press POWER/START to start cooking. If you want to put on before work, place on SLOW COOK LOW and cook for 8 hours
Tips & Hints
Serve with steamed rice or pasta and fresh parsley
