Ingredients (feeds 4-6)

 

4 chicken breast fillets

3 punnets of cherry tomatoes

1 green chilli, stalk removed

2 cloves of garlic, peeled

3 red onions

1 tbsp extra virgin olive oil

1 tsp smoked paprika

2 tsp ground cumin

1 tsp of salt

3 red and/or yellow peppers

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Method

 

Preheat the oven to 190 C / 375 F. Place the cherry tomatoes, chilli, garlic cloves and 1 red onion (peeled and quartered) on an oven tray. Add the olive oil and mix to lightly coat everything. Sprinkle with the salt and roast until everything starts to go brown, for about 45 minutes. Add the smoked paprika and cumin and blitz the roasted vegetables in a food processor, Nutri Bullet or with a stick blender to make it into a sauce.

 

Pour half of the sauce into the slow cooker. Place the chicken fillets on top and pour the remaining sauce over the chicken. At this point you can add the remaining 2 onions (sliced) and sliced peppers but I prefer to fry these in a pan with some olive oil and add them when the chicken is done. Cook on high for 4 hours or low for 6-8 hours. Shred the chicken and serve with wheat-free wraps (recipe here) or on gem lettuce leaves.