1 tbsp olive oil
6 chicken thighs, bone-in, skin removed, trimmed of fat
1 kg baby potatoes, quartered
2 cloves garlic, crushed
1 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 the olive oil in a large non-stick frypan over medium-high heat. 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 garlic, onion, capsicum, carrots, celery, basil, stock, tomato passata, crushed tomatoes and tomato paste 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.
*Gluten free when using gluten free stock
Note: If you don’t have a slow cooker you can cook on top of the stove. Use a large sauce pan and simmer for about an hour or until the chicken is cooked through. Or use can use a cast iron post with a lid and cook in the oven at 1400C for 4 hours
- If you don’t have tomato passata, you can use an extra 400g tin of crushed tomatoes.
- If you don’t have baby potatoes, you can use new potatoes cut into chunks.
- Buying potatoes in larger packs can save money. Store potatoes loose in a cool, dry and dark place.
- Making stock using boiling water and stock powder is cheaper than using pre-made liquid stock.
- This is a good recipe for using up carrots and celery that are a bit old.
- Use leftover chicken and sauce in a wrap
- With lots of vegetables, this recipe is an excellent source of fibre.
- This recipe is loaded with tomatoes which provides Vitamin C. Vitamin C helps your teeth and gums stay healthy.