One-pot Chicken Casserole

This Italian-style chicken casserole is a whole meal in itself, so there's no need to cook extra vegetables to accompany it. Chunks of chicken breast and potatoes are slow cooked in a stock flavoured with sun-dried tomato and olives, so they soak up all the lovely flavour as they gently simmer.

Serves 2

1 small onion, chopped, or 30 ml/2 tbsp frozen diced onion
2.5 ml/½ tsp dried
Mediterranean or mixed herbs
1 garlic clove, crushed, or 2.5 ml/½ tsp garlic purée (paste)
15 ml/1 tbsp sun-dried tomato purée (paste)
250 ml/8 fl oz/1 cup very hot (not boiling) chicken stock
225 g/8 oz potatoes, peeled
2 skinless, boneless chicken breasts
1 small red or yellow (bell) pepper, seeded and sliced, or 150 g/5 oz frozen sliced peppers
6 stoned (pitted) black olives
200 g/7 oz/small can of chopped tomatoes
Freshly ground black pepper


  1. Put the onion, herbs, garlic and tomato purée in the ceramic cooking pot. Stir in a little of the stock and blend everything together, then stir in about half of the remaining stock. Cover with the lid and switch on the slow cooker to Auto or Low. Leave for a few minutes while measuring and preparing the rest of the ingredients.
  2. Cut the potatoes into chunks about 2.5 cm/1 in. Trim the chicken breasts, if necessary, and cut each one into three pieces. Add the potatoes to the pot, top with the sliced peppers and olives, then place the pieces of chicken on top.
  3. Stir the chopped tomatoes into the remaining chicken stock and season with black pepper. Pour over the chicken. Cover with the lid and cook for 3-5 hours or until the chicken and vegetables are tender and cooked through.
  4. Taste the sauce and re-season, if necessary. Spoon half the casserole into a bowl or freezer container and allow to cool. Serve the remainder at once on a warm plate.


Second serving
Either cover the cooled casserole and chill in the fridge for the following day, or freeze for up to a month. If frozen, allow to defrost in the fridge overnight. To serve, heat gently in a saucepan, bubbling for a few minutes to ensure that the chicken is piping hot.


Cook's tip
The olives will add a salty flavour to the casserole, so taste at the end of cooking and season with a little salt, if desired.