Passata Chicken & Quinoa

Ingredients

• 1kg chicken thighs

• 1 cup uncooked quinoa

• 400g tin chopped tomatoes

• 1/2 cup red wine (I use organic Shiraz)

• 1 handful shredded kale

• 1 handful shredded silverbeet

• 2 tbsp seeded mustard

• 2 tbsp tomato paste

• 250g pitted Kalamata olives

• 200g artichoke hearts 

• 1 tsp sea salt

• 1 tsp black pepper

 

Method:

1. Add all ingredients to your slow cooker, cook on low for 6 hours or high for 3 hours.

2. Once cooked, scoop and serve immediately for dinner

3. Either freeze leftovers or store in the fridge for 3-4 days in an airtight container.