4-5 skinless chicken breasts
2 tbsp olive oil
1.5 tbsp tomato paste
1 cup red wine
2 carrots, chopped
2 red capsicums, chopped
500g potatoes, chopped
1 brown onion, chopped
2 x 400g cans peeled tomatoes
250ml chicken stock
1 punnet (200g) mushrooms, sliced
½ cup pitted black olives
2 tsp Italian herbs, divided
2 tsp Murray River Salt, divided
Cracked black pepper, to taste
Cheesy polenta, to serve
Season the chicken: Pat the chicken breasts dry, then season both sides generously with Murray River Salt and Italian herbs.
Sear the chicken: Heat olive oil directly in your slow cooker (or a large frypan if your slow cooker doesn’t allow browning). Sear the chicken on each side for 2-3 minutes until golden.
Deglaze and flavour: Add tomato paste and red wine, stirring to lift any golden bits from the bottom.
Add the vegetables: Stir in carrots, capsicums, potatoes, and onion. Pour over peeled tomatoes and chicken stock, then mix well. Season again with Murray River Salt and Italian herbs.
Slow cook: Cover and cook on low for 6 hours (or high for 3 hours).
Add extras: After 1 hour of cooking, add the mushrooms and black olives.
Finish and serve: Once the chicken is fork-tender, gently shred it through the sauce. Spoon over creamy, cheesy polenta and enjoy!
34 in stock
36 in stock
15 in stock
34 in stock
36 in stock
15 in stock
