Slow Cooked Chicken with Kalamata Olives, Mushrooms & Pasta Topped with Cheese

Prepare Ingredients:

Wash the fresh produce. Peel and mince garlic. Peel and small dice ¾ of the onion (you will have left over) and the carrot. Pick parsley leaves, discarding stems and roughly chop leaves (reserving in the fridge for use later). Roughly chop olives and mushrooms. Pat dry chicken with paper towel and season with salt and pepper.

Add To Slow Cooker:

Add onion, garlic, carrot, mushrooms and olives to the SLOW COOKER along with diced tomatoes and tomato paste/chicken stock and ¼ cup water . Stir well to combine. Add chicken and cover well. Turn on the slow cooker, add lid. Cook on LOW for 6 - 8 hours. (TIP: You can also cook in a low oven, around 120°C, in an oven tray covered with foil for 8 hours).

Cook Pasta:

Put a large pot of salted water onto boil for cooking pasta. While waiting for the water to boil, shred the chicken in the slow cooker using 2 forks or tongs. Cook pasta for 6 - 8 minutes, until al-dente or to your liking. Remove pasta with a slotted spoon, keeping the water on the boil (for cooking the broccoli in step 4).

Melt Cheese:

Add the drained pasta to the slow cooker, mix well to combine and check seasoning. Sprinkle cheese over the top. Turn slow cooker up to HIGH, cover and cook a further 10 minutes, until the cheese is melted. While waiting for the cheese to melt, cut broccoli into bite size florets and add to the boiling water, cooking for 3 minutes, until bright green. Drain broccoli well and season.

You Plate It:

Garnish with chopped parsley and serve straight from the slow cooker alongside the broccoli. Enjoy!