Step 1

In a large frying pan, heat the olive oil over medium-high heat.

Step 2

Brown the chicken thighs on all sides, cooking in batches to avoid over crowding the frying pan.

Step 3

Place the chopped vegetables in the bottom of the slow cooker and top with the browned chicken thighs.

Step 4

Combine all remaining ingredients (excluding the parmesan, fresh parsley and olives for serving), and pour over the chicken and vegetables. Stir to combine evenly.

Step 5

Cook on low for 8 hours or high for 4 hours. If the sauce is looking a little thin, remove the lid for the final hour if cooking on low, or half hour if cooking on high.

Step 6

Stir through the black olives. Serve with cauliflower rice or mash, topped with grated parmesan and fresh parsley sprigs.