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Export 20 ingredients for grocery delivery
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.
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