1.5 kg chick thigh pieces ( you could also use chick thigh filets if you don't like the bone
2 brown onions halved cut into wedges
2 cloves of garlic thinly sliced
1/2 cup white wine
1 600ml jar pasta sauce
1 teaspoon dry chicken stock powder
8 sprigs thyme
1/2 cup pitted black olives ( I have used greenolives)
1 tablespoon olive oil ( only use this if you are going to brown the pieces before placing in slow cooker)
1Preheat grill on high and place capsicum, skin side up under the grill and cook for 8-10 minutes until charred and blistered.
2Transfer to sealed plastic bag .
3Set aside for 10 minutes this helps lift the skin. remove skin from capsicum and cut into thick strips. ( you could just put capsicum without peeling although I find that the taste and texture enhances the flavor.
4Heat oil in large fry pan brown the chicken half at a time for 5 minutes or until brown.
5Place chicken in slow cooker with the remainder of the ingredients except olives which are added 1/2 an hour before ready to serve.
6Cook 4 hours high or 6 hours low ( this is approx each slow cooker is different)