Recipe - Slow Cooker Chicken with Tomato, Spinach and Chick Peas

 

Ingredients

·         1 bunch of English Spinach, chopped

·         2 garlic cloves, crushed

·         1 onion, diced

·         1 bunch of shallots, chopped

·         2 ripe tomatoes or 400g tomato passata

·         1 small red chilli (seed removed), thinly chopped

·         1 cups of chicken stock

·         400g can chickpeas, drained, rinsed

·         1kg chicken – combination of thigh fillets and skinless legs

 

Method

1.       Preheat slow cooker on high

2.       Add to slow cooker the garlic, onion, shallots and chilli and leave it for 20 minutes (i.e. when these ingredients have softened)

3.       Add spinach and leave it for 10 minutes (i.e. when the spinach has wilted)

4.       Add tomatoes, stock and chickpeas (in their juice) and leave for 20 minutes (i.e. when the mixture is warm)

5.       Immerse chicken pieces in the liquid

6.       Pending on your slow cooker the cooking time will be anywhere from 4 hours – 6 hours. So, allow maybe 7 hours cook time as you can switch the slow cooker off at any time beforehand and resting (for even multiple hours) won’t affect it. In fact, it will make it better J

7.       Serve with rice or even risoni