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Recipe Instructions

Heat oil in a large frying pan over medium high heat. Cook chicken for 3 minutes each side or until browned.

Meanwhile, place onion, capsicum, tomatoes and juice, cream and 125ml (1/2 cup) water in a slow cooker. Top with the chicken. Cover and cook on Low for 3 hours.

Place the 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. Season. Sprinkle with remaining basil to serve.

Recipe Ingredient

36.40 gm 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

20.00 gm cornflour

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

125.00 ml shredded fresh basil leaves

Recipe Cuisine


Cook Time


Prep Time


Total Time



66.66 calories

16.3 grams fat

3.8 grams saturated fat

8.7 grams carbohydrates

3.3 grams sugar

23.2 grams protein

110 milligrams cholesterol

433.7 milligrams sodium



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

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