Ingredients (serves 6):

1 lb. (450g) baby potatoes, halved or sweet potatoes quartered
1.3 lbs. (600g) chicken thighs, skinless, boneless
2 carrots, sliced
2 celery stalks, sliced
12.7 oz. (360g) roasted peppers, drained, chopped
1 red onion, diced
21 oz. (600g) can chopped tomatoes 
2 cups (480ml) chicken stock
2 tsp. smoked paprika
pinch of saffron
½ tsp. salt
1 tbsp. balsamic vinegar
1 cup (135g) frozen green peas


1. Place all ingredients into the base of a slow cooker, with the exception of the balsamic vinegar and frozen. Stir to combine.

2. Cook on high setting for 4 hours (or low for 6 hours).

3. Once cooked, stir in the balsamic vinegar and frozen peas. Cover and cook for a further 5 minutes. Serve immediately.

Storage: Cool completely and store in an airtight container in the fridge for up to 4 days. Alternatively you can freeze for up to 3 months.


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