10 minutes of preparation and 8 hours of slow cooking leads to a delicious, hearty meal that is perfect for feeding a crowd.
In a large frying pan, heat the olive oil over medium-high heat.
Brown the chicken thighs on all sides, cooking in batches to avoid over crowding the frying pan.
Place the chopped vegetables in the bottom of the slow cooker and top with the browned chicken thighs.
Combine all remaining ingredients (excluding the parmesan and fresh parsley for serving), and pour over the chicken and vegetables. Stir to combine evenly.
Cook on low for 8 hours or high for 4 hours. If the sauce is looking a little thin, remove the lid for the final hour if cooking on low, or half hour if cooking on high.
Serve with cauliflower rice or mash, topped with grated parmesan and fresh parsley sprigs.