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Slow cooker chicken Provencal

2 tbsp 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

2 tbsp cornflour

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

1/2 cup shredded fresh basil leaves

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Step 1

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

Step 2

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.

Step 3

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.