chicken with tomato and olive sauce
using a 2 portion slow cooker

serves 2-3

4 small boneless chicken breasts, skin removed
2 tbsp olive oil
1 onion, finely chopped
1-2 cloves garlic, crushed
400g can chopped tomatoes
½ tsp caster sugar
Salt and freshly ground black pepper
8-12 black olives
A few basil leaves, freshly torn

Cut each chicken breast into 4-6 pieces and place in the slow cooker. Heat the oil in a pan and cook the onions and garlic gently until softened but not browned. Add the tomatoes and seasonings and cook until bubbling gently, then pour the sauce over the chicken. Stir In the olives and cover with the lid. Cook on AUTO for 6 hours, or on High for 4 hours. Add the basil and season to taste

Cook's Tip: This casserole is great with mash or baked potatoes. It also makes an excellent sauce to serve with freshly cooked pasta and a little green salad.

General Tip: You can pile vegetables quite high in the slow cooker but do not add stock to come more than 2cm or a generous half inch below the rim of the pot, or it may bubble over during cooking. All quantities are a guide only, as much depends on the size of the vegetables.