Slow cooker chicken Provencal

We’ve given this classic French chicken dish the slow cooker treatment. Serve with mash potato or crusty bread for an easy, family-friendly dinner.

Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and fish.

9 Ingredients

  • 2 tbsp olive oil

  • 6 chicken thigh cutlets, skin off

  • 2 red onions, cut into thick wedges

  • 1 yellow capsicum, deseeded, thickly sliced

  • 400g can cherry tomatoes in tomato juice

  • 80ml (1/3 cup) light thickened cream

  • 2 tbsp cornflour

  • 120g (3/4 cup) pitted Sicilian olives, halved

  • 1/2 cup shredded fresh basil leaves

3 Method Steps

  • Step 1

    Heat oil

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    (2 tbsp olive oil) in a large frying pan over medium high heat. Cook chicken (6 chicken thigh cutlets, skin off) for 3 minutes each side or until browned.

  • Step 2

    Meanwhile, place onion (2 red onions, cut into thick wedges), capsicum (1 yellow capsicum, deseeded, thickly sliced), tomatoes (400g can cherry tomatoes in tomato juice) and juice, cream (80ml (1/3 cup) light thickened cream) and 125ml (1/2 cup) water in a slow cooker. Top with the chicken. Cover and cook on Low for 3 hours.

  • Step 3

    Place the cornflour (2 tbsp cornflour) and 1 tbsp water in a small bowl and stir until combined. Transfer chicken to a plate. Add cornflour mixture and olives to the slow cooker and stir until combined. Return chicken to slow cooker. Cover and cook on Low for 1 hour or until chicken is cooked through and sauce has thickened. Stir in half the basil (1/2 cup shredded fresh basil leaves). Season. Sprinkle with remaining basil to serve.
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