Pepperoni Chicken with Burrata & Basil (Slow Cooker)
I’ve amalgamated my two great pizza loves, pepperoni and margherita, and pimped them with some additional protein to help with that end-of-week energy slump.
Serves 4-6.
Ingredients 12
1 ‒ 2 tbsp olive oil
1 kg boneless skinless chicken thighs, cut into thirds
120 g pepperoni, reserve a few slices and grill for serving
1 red onion, chopped
1 tin chopped tomatoes, 400 g
250 ml white wine
salt, to season
ground black pepper, to season
To Serve
200 g burrata, ball, at room temperature
1 ox-heart tomato, grated
15 g basil leaves, roughly torn
crusty bread
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Method 3
Set your slow cooker to the sauté function. Add the and, once hot, add the and . You may need to do this in batches to avoid overcrowding the bowl.
Cook for at least 5 minutes to ensure the meat is browning and caramelising around the edges. Add the , , and , then cook for another minute. Set the temperature to low and cook for 1 hour. Taste and adjust the seasoning.
Turn out the into a serving bowl and top with the , grated , and grilled slices of and serve with crusty bread on the side.
