Olive oil spray
6 chicken thighs, bone-in, skin removed, trimmed of fat
1 kg baby potatoes, quartered
2 cloves garlic, crushed
1 brown onion, diced
1 red capsicum, deseeded & diced
2 carrots, peeled & diced
2 celery sticks, diced
1 tsp dried basil or oregano
200ml reduced-salt chicken stock*
400g jar tomato passata
1 400g tin crushed tomatoes
2 tbsp tomato paste
½ cup Kalamata olives, pitted
1 cup mushrooms, sliced
¼ cup fresh basil, picked
Heat a large non-stick frypan over medium-high heat. Spray with olive oil and cook the chicken in batches until golden brown on all sides.
Add the potatoes to the slow cooker. Place the chicken on top and add the rest of the ingredients (except the olives & mushrooms) and stir. Cover and cook on high for 4 hours, or low for 8 hours. Half an hour before serving, add the olives and mushrooms.
Serve topped with fresh basil.
*Gluten free when using gluten free stock
- For lunch use leftover chicken and sauce in a wrap.
- If you don't have a slow cooker, you can use a cast iron pot with lid and cook in the oven at 1400C for 4 hours