Recipe by Phoodie. This recipe is made with the Searing Slow Cooker. Sear first then slow cook for optimum flavour and convenience.
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 Searing Slow Cooker ® 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. Select the CANCEL button. Use the MENU button to select HIGH SLOW COOK. Adjust the timer to 4 hours and press POWER/START to start cooking. If you want to put on before work, place on LOW SLOW COOK and cook for 8 hours
Tips & Hints
Serve with steamed rice or pasta and fresh parsley
