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.