Place turnip and sweet potatoes into the bottom of a slow cooker.
In a large nonstick skillet, heat oil over medium high heat. Sprinkle half each of the oregano, salt and pepper over chicken and brown on both sides. Place in slow cooker.
Add onion and garlic to skillet with remaining oregano, salt and pepper. Cook, stirring for 1 minute. Add passata and half cup of water and bring to a boil. Pour into slow cooker.
Cover and cook on low for 8 to 10 hours or on high for 6 to 8 hours until meat and veggies are very tender.
Stir in peas and cover and cook on high for 15 minutes.
Serve with crusty bread.
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 28 (18%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 34mg||10 %|
|Sodium 703.6mg||24 %|
|Potassium 640.1mg||17 %|
|Total Carbohydrate 20.4g||6 %|
|Dietary Fiber 4.9g||19 %|
|Sugars, other 15.5g|
|Protein 12.1g||17 %|
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Calories per serving: 153
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