June 17, 2016
My afternoons and nights on slow cooker days are incredibly beautiful. A bit of foresight and preparation around lunchtime has me doing bath time and play time later on with a massive smile on my face and waaaay more patience for my kids. This is such a simple meal (I mean all slow cooker meals are pretty bloody easy!) but I felt like I didn't have to think too much about having all of these ingredients on hand. I usually have them all and that's how this recipe came about...I was wondering what to cook with some defrosting chicken thighs and decided to just chuck some stuff in a pot and see what happened. Yep. Lazy. I'm pretty happy with this Lazy Chicken and my family loved it so it was immediately added to the Winter meals roster! Hope you like it too!
700gr passata (or you could use 2 tins of chopped tomatoes)
1/2 cup of red wine
3 tblspn of tomato paste
1kg of chicken thighs
1 brown onion (largely diced)
2 small sweet potato or
1 large (peeled and chopped into large chunks)
200gr pitted olives
1 tblspn of dried oregano
a few sprigs of fresh thyme or 1 tspn of dried
1 tablespoon of dijon mustard salt and pepper to taste
2 zucchini (chopped into rounds)
1/2 leek (chopped into rounds)
Pop everything except leek and zucchini in a crock pot or slow cooker for a 3 hours on low heat
Then add the leek and zucchini and cook for another 2 hours.
Serve with rice, potatoes or cauli rice and top with lots of fresh parsley and a dollop of sour cream if partial to that kind of thing 😉
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