Slow Cooked Chicken Italian
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Slow Cooked Chicken Italian
Description
This recipe uses skinless, boneless chicken thighs layered with sliced chestnut mushrooms, segmented red onions, chopped bell pepper, and kalamata olives in a slow cooker. A sauce made from quality Italian chopped tomatoes, chicken stock, tomato paste, crushed garlic, dried Italian herbs, salt, and pepper is poured over the ingredients to provide a flavorful cooking liquid. Slow cooking for 4 hours on high or 6 hours on low gently tenderizes the chicken and melds the flavors, resulting in juicy, pull-apart meat.
Cooking the chicken with vegetables and olives creates a multi-dimensional sauce with savory, briny, and herbaceous notes highlighted by garlic and tomato. Serving suggestions include plating the dish over rice or spaghetti to absorb the sauce or alongside crusty bread for mopping up the flavorful juices.
Using a high-quality brand of Italian chopped tomatoes is important for achieving the proper sauce consistency, as cheaper brands may produce an overly watery sauce. The recipe allows serving the chicken thighs whole or de-boning and breaking up the meat in the sauce depending on preference.
Ingredients
- 600 g chicken thighs 750g with skin & bone, but remove skin, skinless and boneless
- 5 chestnut mushrooms sliced
- 2 red onions cut into 6 segments each
- 1 bell pepper chopped, yellow or red
- 16 kalamata olives pitted
- 1 x g chopped tomatoes good quality Italian, tin
- 150 ml chicken stock made up with 1 stock cube
- 4 tbsp tomato paste
- 5 cloves garlic crushed
- 1 heaped tsp dried Italian mixed herbs
- salt freshly ground
- black pepper freshly ground
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!
Notes
- Use a high-quality brand of Italian chopped tomatoes to avoid a watery sauce and ensure good consistency.
User Reviews
Overall Rating
5
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