Oh wow this was yummy and Keto friendly. This recipe made 4 dinner servings. I have cooked this in 2 stages, but if  you are using chicken that is not on the bones such a thighs you can reduce this to just one step and add everything to the slower at the start and add the olives about an hour before the end of the cooking time. Personally I prefer not to pick out bones after serving.

I started out by seasoning the chicken. Lovely legs were cheap and the bonus of cooking with chicken on the bone is that is where all the flavour is! One little tip.. if you are not a fan of spicy leave out the Cayenne! I love spicy and it gives this dish  a real hit of flavour!

Seasoning the chicken:

4 Chicken lovely legs

2 Teaspoons of Paprika

2 Teaspoons of Garlic Powder

2 Teaspoons of Onion Powder

1 Teaspoons of Cayenne Power

1 Teaspoon of dried Oregano

1/2 a Teaspoon of Himilayan Salt

Combine the seasoning ingredients and add the chicken to the slow cooker . Sprinkle the seasoning over the chicken. Set the slow cooker to high and cook  for approx 4 hours or until the meat is falling of the bone. Remove the chicken and leave the juices. Let the chicken cool a little before removing the meat from the bone and set aside.  I then added to the slow cooker:

1 Tin of crushed tomatoes

4 Medium sized Mushrooms sliced

1/2 Red Capsicum diced

I let this cook in the slowcooker for approx 2 hours.

I added  1/4 cup of delicious Kalamata Olives that were marinated in Garlic and Oregano and 2 tablespoons of the liquid the olives were marinated in. These were whole olives that I pitted myself and sliced. Add the chicken to the slow cooker, reduce the heat to low and let it cook for another 1/2 to 1 hour in infuse all the flavours.