Slow Cooker Tuscan Chicken Stew Dump Bag

INGREDIENTS

For the Tuscan Chicken:

• 10 Dunnes Stores chicken thighs, skinless and boneless
• 1 red pepper, finely sliced
• 1 onion, finely sliced
• 100g Dunnes Stores Semi-Dried Tomatoes, chopped into bite-sized pieces
• 100g Dunnes Stores Greek Mixed Olives, pitted and halved
• 2 cloves garlic, finely sliced
• 1 tsp dried oregano
• 1 chicken stock cube
• 250ml dry white wine
• 75g plain flour
• 2 tbsp tomato puree
• 2 large handfuls of Dunnes Stores Tender Baby Spinach
• Handful of parmesan, finely grated, plus extra to serve
• Splash of double cream
• Handful of basil, plus extra to serve
• Sea salt & freshly ground black pepper

To serve:

• 500g tagliatelle, cooked
• Garlic sourdough toasts, to serve
• Sea salt & freshly ground black pepper

METHOD

1. Place all the ingredients for the Tuscan chicken in a large container except the spinach, parmesan, double cream and basil. Season well with salt and pepper. Seal tightly, removing excess air and freeze flat
2. When you are ready to cook, thaw the dump bag overnight in the fridge. Place all contents of the bag into a slow cooker along with the double cream and cook everything on high for 3 hours or low for 5 hours.
3. After 3/5 hours, stir through the spinach, basil, grated parmesan and double cream allowing the spinach to wilt and the cheese to melt.
4. Serve in bowls over some tagliatelle sprinkled with extra parmesan, basil and garlic sourdough toasts. Enjoy!