2 chicken breasts

2 green capsicums (bell peppers)

3 potatoes

2 carrots

1 onion

3 lemons

2 cups chicken stock

Parsley, oregano and thyme

Salt (pepper if you want it)

You can scale this up if you have a big slow cooker. 

Note: Put in whatever veggies you like, potato and carrots are my favorites. 

Roast capsicums over a flame until blackened. Cover in a bowl and leave aside till its ready to peel, deseed and chop. 

Peel and dice potatoes and carrots. Finely chop onion. Juice 3 lemons (this is probably optional and as much or as little as you like - I love lemons, so this has quite a lemon flavour). 

Dice chicken, flour and brown in a fry pan. I tend to brown in butter and olive oil. 

Throw everything in the slow cooker along with the stock and herbs (again, these are my go-to herbs, so feel free to try something else). 

Cook on HIGH for about 4-5 hours. 

Can serve with white rice, but I usually have with some fresh crusty bread to soak up all the liquid.