After April’s Month of Slow Cooking, I have used our Slow Cooker occasionally, for doing stock and things like that. However, this recipe worked really well in the Slow Cooker, and tasted amazing. It was an adaptation of a dish on Saturday Kitchen, but Saturday Kitchen hasn’t quite caught up with the technology of the Slow Cooker yet.
It makes a really good, easy, one pot meal, and I can confirm that it went down well with Ben too. Putting the lemon in the stock makes it really flavoursome and the chicken was perfectly tender – slow cooking it avoided the sometimes dry texture that can happen with chicken breast. I used courgettes and spinach because they are in season, but I’m sure this is one of those recipes which could be easily adapted.
I’m entering this for June’s Simple and In Season, which I have entered before, and in Credit Crunch Munch, which I haven’t entered before. Credit Crunch Munch is run by Fab Food for All and Fuss Free Flavours and this month it is hosted by Anneli from Delicieux.
Summer Chicken Casserole
Serves 3 (or 2 adults and 3 baby meals)
- 3 chicken breasts
- 1 lemon
- 500ml chicken stock
- 3-4 sprigs thyme
- 500g new potatoes
- 2 courgettes
- 100g baby spinach
- Handful parsley
- 5-6 sprigs mint
- 1 clove garlic
- 4 tbsp olive oil
- 1 tsp capers
- 1 tbsp red wine vinegar
- Cut the chicken in half and place into the Slow Cooker.
- Halve the lemon and add to the Slow Cooker with the thyme and chicken stock. Cook on High for 2 hours (3 hours in total).
- 1 hour before serving, parboil the potatoes for 5 minutes. Add the potatoes to the Slow Cooker.
- 10 minutes before serving, dice the courgette and add to the Slow Cooker. Add the spinach.
- Put the parsley, mint, garlic, olive oil, red wine vinegar and capers into a blender and whizz together.
- Serve the casserole and drizzle the sauce on the top.
I’ve wanted to do a chicken in the Slow Cooker for a while now, so it was definitely on my list for this month. For a weeknight, it worked really well, and we have lots of lovely, soft, juicy chicken left over. It isn’t a proper roast, but it’s still very tasty. It also makes the house smell incredible all day.
- 1 whole chicken
- 1 onion
- 2 sticks celery
- 2 carrots
- 1 clove garlic
- Sprigs of rosemary and thyme
- 1 tbsp cornflour
- Put the chicken in the slow cooker.
- Roughly chop the vegetables. Thinly slice the garlic. Put them into the slow cooker with the herbs.
- Put a small amount of water in the bottom of the slow cooker, just to cover the bottom really.
- Cook on Low for 8 hours.
- Ladle off some of the cooking liquid into a small saucepan. In a separate jug, slake the cornflour with a little water and add to the saucepan. Bring this to the boil to make a gravy.
The chicken will absolutely fall apart once it is cooked. I used two fish slices to get it out of the slow cooker, which worked perfectly!
This is officially delicious. It’s the kind of warming, healthy, comforting dish that you want to come home to when you’ve had a miserable Monday at work. Plus, it’s a perfect slow cooker meal – you just chuck everything in and let it cook. No softening vegetables, no sauteing, no boiled onions.
- 200g chicken fillets, cut into slices
- 1 red chilli, finely chopped
- 2 tsp thai red curry paste
- 2cm fresh ginger, grated
- 2 kaffir lime leaves
- 3 cloves garlic, finely sliced
- 100g baby sweetcorn, sliced in half
- 1 litre chicken stock
- 4 spring onions
- Small broccoli florets
- 1 nest of egg noodles per person
- 100g mange tout
- Put the chicken, chilli, curry paste, ginger, kaffir lime leaves, sweetcorn, garlic and stock into the slow cooker. Cook on Low for 4 hours.
- Add the mange tout, broccoli, and spring onions, turn the slow cooker to high and cook for 15 minutes.
- Put egg noodles into boiling water and cook for 3 minutes until soft.
- Serve the noodles into bowls. Ladle over the chicken broth.