Name: Slow-cooker Italian-style chicken with tomatoes and pepperoni
Prep time: 10 min
Cook time: 210 min
Total time: 220 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 8 chicken thigh fillets (1.3kg), halved; 125 gram (4 ounces) sliced pepperoni; 1 medium brown onion (150g), sliced thinly; 1 teaspoon fennel seeds, crushed lightly; 3 teaspoon finely chopped fresh rosemary; 2 medium red capsicums (bell peppers) (400g), sliced thinly; 400 gram (12½ ounces) canned diced tomatoes; 1/2 cup (125ml) chicken stock; 1/4 cup finely chopped fresh chives

Slow-cooker Italian-style chicken with tomatoes and pepperoni

Succulent chicken thigh fillets and slices of Italian pepperoni are slow-cooked to perfection.

Serves 4

Prep

10M

Cook

3H 30M

Total

3H 40M

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Ingredients

1 tablespoon olive oil

8 chicken thigh fillets (1.3kg), halved

125 gram (4 ounces) sliced pepperoni

1 medium brown onion (150g), sliced thinly

1 teaspoon fennel seeds, crushed lightly

3 teaspoon finely chopped fresh rosemary

2 medium red capsicums (bell peppers) (400g), sliced thinly

400 gram (12½ ounces) canned diced tomatoes

1/2 cup (125ml) chicken stock

1/4 cup finely chopped fresh chives

Method

Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook chicken, in batches, turning, for 10 minutes, until well browned. Remove from cooker.

Add pepperoni, onion, fennel seeds and rosemary; cook, stirring, for 5 minutes or until onion softens. Add capsicum, tomatoes and stock; stir to combine. Cook, covered, on low, for 3 hours.

Increase heat to reduce setting on high; simmer, uncovered, about 15 minutes or until sauce thickens. Season to taste. Serve sprinkled with chives.

Serving suggestions: accompany with mashed potato, steamed baby potatoes, steamed green beans or crusty bread. Suitable to freeze at the end of step 3.
Note

Women's Weekly Food

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Ingredients

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