Slow Cooker Mediterranean Chicken and Vegetables
Ingredients
Stage 1 ingredients
- 600 g boneless, skinless chicken thighs
- 75 g chorizo, chopped into small pieces
- 1 onion, chopped
- 1 bay leaf
- 1 sprig of fresh rosemary
- 2 cloves garlic, peeled and crushed
- 1 tin tomatoes
- 2 tbsp tomato puree
- 150 ml red wine optional
- 1 tbsp smoked paprika
- 1/2 tsp salt
- pepper to taste
Remaining ingredients added later
- 1 red, orange or yellow pepper, cut into rough pieces
- 1 small aubergine, cut into 2cm chunks
- 1 tin cannellini beans, drained
- 20 pitted kalamata olives
Instructions
- Fill the slow cooker with stage 1 ingredients - add all the ingredients except the beans, peppers, aubergine and olives into the slow cooker and put on the lid.
- Turn on the slow cooker - cook either on high for 1 hour, or low for 3 hours.
- Add the remaining ingredients - add the beans, peppers, aubergine and olives to the slow cooker and stir to mix.
- Cook for 3 more hours or until the aubergine is very soft. Taste and adjust seasoning if necessary.
Notes
- If you don’t have the fresh herbs stated in the recipe then you could substitute with 1tsp of dried oregano or mixed dried herbs.
- This can be made in the oven. Place all the ingredients into a casserole dish with a lid and cook at 180C for 1.5 hours until the meat and vegetables are tender. You will need to add around 200 to 250ml of extra fluid (water, stock or more tomatoes) to stop it from drying out in the oven.
- Serve with crusty bread, any type of potato, rice or cous cous.