Thread:Celadona/@comment-33611550-20191101221718


 * 1 red onion, finely chopped
 * 1 celery stick, finely chopped
 * 1/2 courgette (zucchini), finely chopped
 * 1/2 red pepper (sweet peppers), deseeded and sliced, or 100g frozen sliced peppers
 * 1 garlic clove, crushed
 * 1 teaspoon dried oregano
 * 400g tin of cannelloni beans (I called them butter beans), drained and rinsed
 * 2 X 400g tins of chopped tomatoes or chopped tomatoes and cherry tomatoes (I forget to get 2 tins so used 1 tin and 400 chopped tomatoes)
 * 1 chicken stock cube
 * 6-8 chicken thighs
 * 100g pitted black olives
 * Pasta or chunks of bread to serve

Method


 * 1) Put the chopped onion, celery and zucchini in the slow-cooker basis and add the sliced sweet pepper, crushed garlic, oregano and drained beans. Mix well.
 * 2) Add the tins of chopped tomatoes or chopped and cherry tomatoes.  Crumble in the chicken stock cube and mix well again.
 * 3) Trim the excess skin and fat from the chicken thighs and add the thighs to the basin.  Stir carefully, so that there is tomatoe juice on the chicken.
 * 4) Put the lid on securely and cook on LOW for 8 hours until the chicken is tender.
 * 5) At the end of the cooking, stir through the black olives and serve with pasta or chunks of bread.

We cooked ours for 8 hours and the chicken fell off the bone. I might try 7 hours next time. It also makes a lot of liquid so I may toss the chicken in flour first before adding it to the basin to try and thicken the liquid a bit. 