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Slow Cooked Chicken Italian

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.

Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings: 4
Course: Main Course
Cuisine: Italian

Ingredients

  • 600 g skinless & boneless chicken thighs 750g with skin & bone, but remove skin
  • 5 chestnut mushrooms sliced
  • 2 Red Onions cut into 6 segments each
  • 1 yellow or red bell pepper chopped
  • 16 Kalamata olives, pitted
  • 1 x 400 g tin good quality Italian chopped tomatoes
  • 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
  • Freshly ground salt & pepper

Instructions

    Cup of Yum
  1. Place the skinned chicken thighs (bone in or out) in the bottom of the slow cooker.
  2. Scatter the chopped vegetables and olives over the top.
  3. Mix the chicken stock, chopped tomatoes, garlic, herbs and seasoning together in a measuring bowl/jug.
  4. Then pour over the chicken.
  5. Cook on high for 4 hours or low for 6 hours or until meat is falling off the bone.
  6. 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.
  7. Serve on a bed of rice/spaghetti or alternatively serve in a bowl along with crusty bread to mop up the juices!

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.