Slow-cooker Italian-style chicken with tomatoes and pepperoni
Succulent chicken thigh fillets and slices of Italian pepperoni are slow-cooked to perfection in this 'set-and-forget' recipe from The Australian Women's Weekly's 'Slow-Cooker Comfort Food' cookbook.
- 10 mins preparation
- 3 hrs 30 mins cooking
- Serves 4
Print
Ingredients
Slow-cooker Italian-style chicken with tomatoes and pepperoni
- 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
Slow-cooker Italian-style chicken with tomatoes and pepperoni
- 1Heat 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.
- 2Add 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.
- 3Increase heat to reduce setting on high; simmer, uncovered, about 15 minutes or until sauce thickens. Season to taste. Serve sprinkled with chives.
Notes
Serving suggestions: accompany with mashed potato, steamed baby potatoes, steamed green beans or crusty bread. Suitable to freeze at the end of step 3.
