February 6, 2020
5 hrs 30 mins
5 hrs 45 mins
8 chicken thigh cutlets, skin on, bone in
1 cup sliced mushrooms
1 medium red capsicum (pepper) diced
1 large brown onion, diced
400g can of diced Italian tomatoes
1T minced garlic
2T tomato paste
3t dried Italian herbs
1tsp cracked black pepper
½ tsp salt
125ml white wine (1/2 cup)
16 cherry tomatoes
100g unstuffed green olives (split or whole)
1T cornflour mixed with 1T water
1Place raw chicken pieces in slow cooker
2Combine all other ingredients (Except the last 3 - cherry tomatoes, olives and cornflour) in a bowl and pour over chicken
3Cook on low for approx. 4-5hrs
4Top with cherry tomatoes and olives then leave to cook an additional 1hr
5Add cornflour slurry and stir around chicken to thicken sauce for ten minutes
6Serve with a creamy potato mash and fresh diced parsley to garnish
Submitted by Paulene Christie
April 28, 2021
It was delicious. I used black olives instead of green because that’s all I had. Even my son, who doesn’t like olives or mushrooms, came back for seconds. Thanks for a great recipe.
Made this last night. I only had red wine, but I don’t think it made much difference. It was so delicious. Another one to add to my favourites list.
January 18, 2021
I used red wine instead of white and black olives instead of green .it was yummy
November 17, 2020
Hi Jordan, Yes T is tablespoon, t is teaspoon
November 16, 2020
Sorry to ask, is T a tablespoon?
May 5, 2020
The ducks nuts. Had with penne and crusty sourdough. Thank you 😊
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