This was a creation based on a magazine picture for a Spanish chicken dish, but for which I had none of the ingredients, so created a version in the same vein. This was so tasty, I had to write it down so I could repeat it.

The warming, subtle spice from paprika mixes so well with the chicken and olives. The sauce is thick enough to coat the pasta and it was delicious… Even the fussy 9 year old ate it 😋

Ingredients (see picture at end)

2 x tin baby tomatoes

2 x chicken breasts, each cut into 4 thick slices

1 jar black olives, drained

1 onion, sliced

1 leek, sliced

3- 4 large mushrooms, sliced

2 x chicken stock cubes, I like Kallo

2 tbsp paprika paste, or 1 tbsp paprika,

       1 tbsp sweet paprika spices.

1 tbsp balsamic vinegar

100ml full fat creme fraiche – add at end

Salt and pepper

Olive oil/ghee to coat the slow cooker to prevent sticking during cooking.

Method

Put it all into the slow cooker, except the creme fraiche.

Stir and burst some of the tomatoes

Put on high and cook for 6 hours.

Stir mid way through cooking.

Just before serving, stir in the creme fraiche and taste for salt and pepper.

Serve with spaghetti, or tagliatelle pasta.