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Slow-cooker chicken pieces with tomatoes recipe

43 ratings

Chicken, when slow-cooked, becomes tender and irresistible. This recipe conjures all the flavours of the Mediterranean with its bold garlic, rosemary, and capers gently simmering in a rich tomato sauce with chicken thighs. See method

Serves 4-6
15mins to prepare and 4-8hrs to cook
340 calories / serving
Healthy

Ingredients

800g skinless chicken thighs
flour for dusting
3 tbsp 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

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
1425kj
340kcal 17%
Fat
19g 27%
Saturates
4g 22%
Sugars
9g 10%
Salt
0.6g 11%

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

Method

Turn the slow-cooker on. Heat 1tbsp of the oil in a frying pan.
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.
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.
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.

See more Chicken recipes