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 in this 'set-and-forget' recipe from The Australian Women's Weekly's 'Slow-Cooker Comfort Food' cookbook.

Serves 4

Prep

10M

Cook

3H 30M

Total

3H 40M

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

1.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.

2.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.

3.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

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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