600g skinless chicken thigh fillet, excess fat trimmed, cut into 3cm cubes
150g mushroom, sliced
1 whole capsicum, (red or green), de-seeded, sliced
1 medium onion, roughly chopped
1 clove garlic, crushed
1 Tbsp tomato paste
400g canned tomatoes, chopped
1 small glass red wine, (100ml)
3/4 tsp dried oregano
Place chicken in a slow cooker and season well with salt and pepper. Add mushrooms, capsicum, onion, garlic, tomato paste, canned tomatoes, wine and oregano.
Cover slow cooker and cook on high for 5 to 6 hours or on low heat for 6 to 8 hours. Season and accompany with steamed green beans or broccoli or freshly cooked pasta.