Ingredients

600g diced chicken thighs
1 tsp dried thyme
4 tsp dried oregano
2 tsp paprika
1/2 tsp ground cumin
4 garlic cloves, grated
1/2 lemon, juice and zest
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 large onion, finely sliced
6- 8 medium potatoes, peeled and sliced into rounds
1 yellow bell pepper, diced
1 green bell pepper, diced
400ml chicken stock (made with a stock cube or fresh)

Method

1. Marinate the Chicken:

In a bowl, mix the diced chicken thighs with thyme, oregano, paprika, cumin, grated garlic, lemon juice and zest, salt, pepper, and olive oil. Let it sit for at least 30 minutes to absorb all the flavours.

2. Build the Layers:

Place the sliced onion at the bottom of the slow cooker.
Add a layer of the marinated chicken, followed by half the sliced potatoes, half the diced peppers.
Repeat the layering with the remaining chicken, potatoes and peppers.
3. Add the Stock:

Pour the chicken stock evenly over the layers.

4. Cook:

High: 4 hours
Low: 6 hours

Budget-Friendly Tips:
Stretch the Meat: Add more peppers or potatoes if you’d like to stretch the dish further.
Flavour Boost: Sprinkle with crumbled feta cheese just before serving for an extra Greek touch.
Leftovers: This dish tastes even better the next day! Store in the fridge for up to 3 days or freeze portions for quick midweek meals.