Prep Time 5 Minutes
Cook Time 8 Hours 10 Minutes
Serves 4

Ingredients
4 chicken marylands (1.4kg) or 8 thigh cutlets (1.6kg)
2 large onions (400g)
1 large green capsicum (bell pepper) (350g)
400g (12½oz) arrabbiata pasta sauce
¾ cup (120g) pitted kalamata olives

Staples
1 tablespoon olive oil
sea salt flakes
freshly ground black pepper

Method
Heat oil in a 5-litre (20-cup) slow cooker on 'sear' (HIGH) setting. Cook chicken, skin-side down, for 10 minutes or until golden.
Meanwhile, quarter onions. Halve capsicum, remove seeds and membrane, then cut into wedges.
Add onion and pasta sauce to slow cooker. Pour ½ cup (125ml) water into sauce jar; screw lid on and shake to remove remaining sauce. Pour over chicken. Adjust setting to LOW; cook, covered, for 7 hours 30 minutes or until chicken is tender.
Add capsicum and olives to slow cooker; cook, covered, for a further 30 minutes. Season to taste; serve.

SERVE IT with the cheesy polenta on page 66 or the cauliflower 'rice' on page 192, if you like.
STORE IT Refrigerate in an airtight container for up to 2 days, or freeze for up to 3 months; thaw in the fridge.