Slow cooker chicken pieces with tomatoes recipe

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  • Serves 4-6
  • 15mins to prepare and 4-8hrs to cook
  • 340 calories / serving
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  1. Turn the slow cooker on. Heat 1tbsp of the oil in a frying pan.
  2. Remove the bones from the chicken thighs. Season and dust the chicken in flour and brown on both sides. Remove and place in the cooker.
  3. Pour in the remaining oil, onions, garlic and rosemary. Season and sauté for 5 minutes. Add the tomatoes, stock, lemon juice and half the zest, capers and Peppadews.
  4. Pour the sauce over the chicken and cook for 4 hours on high or 8 hours on low until the meat is cooked through with no pink showing. Serve with papparedelle or other light egg pasta. Sprinkle with the remaining lemon zest and chopped parsley.

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  • Ingredients

  • 800g skinless chicken thighs
  • flour for dusting
  • 3tbsp olive oil
  • 2 medium onions chopped
  • 2 cloves garlic chopped
  • 1tbsp chopped rosemary
  • 1 x 400g chopped tomatoes
  • juice and zest of a lemon
  • 150ml white wine
  • 1tbsp capers
  • 15g flat leaf parsley chopped
  • 15 sweet Peppadews halved
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  • Energy 1423kj 340kcal 17%
  • Fat 18.9g 27%
  • Saturates 4.3g 22%
  • Sugars 8.9g 10%
  • Salt 0.6g 11%

of the reference intake
Carbohydrate 13.2g Protein 26.2g Fibre 2.1g

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