Ingredients
- 6 chicken thighs bone-in, skin on or off
- Salt and pepper to season
- 2 tablespoons olive oil (more if needed )
- 2 pounds (1 kg) baby potatoes quartered
- 2 tablespoons minced garlic (or 8 cloves)
- 1 medium onion roughly chopped
- 1 small yellow pepper (capsicum), deseeded and diced
- 1 small red pepper (capsicum), deseeded and diced
- 2 carrots peeled and sliced
- 14 oz (410g) can crushed tomatoes
- 14 oz (400g) bottle tomato passata (tomato sauce or puree for US readers)*
- 150 ml red wine (optional — substitute with beef broth IF DESIRED)
- 2 tablespoons tomato paste
- 2 tablespoons freshly chopped parsley
- 1 teaspoon each dried basil and oregano
- 1 beef bouillon cube crushed
- 1 teaspoon salt (adjust to your taste)
- pepper (adjust to your taste)
- ½ teaspoon red pepper flakes (optional)
- 1 cup sliced mushrooms
- ½ cup pitted black olives
Instructions
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(OPTIONAL STEP): Season chicken with salt and pepper. Heat a small amount of oil in a pan or skillet. Sear skin-side down (if using skin on thighs) first for 3 minutes, until deep golden brown. Rotate and sear the other side for a further 3 minutes.
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Arrange the potatoes in a 6qt slow cooker bowl in single layer. Place the chicken over the potatoes and add the rest of the ingredients over the chicken (except olives and mushrooms).
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Stir to combine; cover and cook on high for 4 hours, or low for 8 hours, until the chicken is tender and falling off the bone.
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Add in the mushrooms and olives in the last 30 minutes of cooking. Season with extra salt, to your tastes and serve.
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Serve over rice, pasta or spaghetti squash.