Ingredients 3 Medium Chicken Breasts Low Calorie Cooking Spray 1 Small Butternut Squash 5 Medium Carrots ½ Small Cauliflower 1 Small Broccoli 1 Small Courgette 1 Large Onion 1 Small Leek Chicken Oxo Cube Salt & Pepper 1 Tbsp Basil 1 Tbsp Parsley 2 Tbsp Mixed Herbs 1 Tbsp Mustard Powder 3 Large Diced Tomatoes Instructions Place your slow cooker on its maximum heat setting and chop up your chicken into bite sized chunks. Place it into the slow cooker with a few skirts of low calorie cooking spray. Chop up your large onion and your vegetables and also add them to your slow cooker. Using your hands mix them all up together so that your ingredients are well mixed so that they will all cook evenly. Then add your stock – to make the stock add your chicken stock cube to a pint of boiling water. The next stage is always to add your herbs and spices and what I find works best when you have a casserole is to add them to the stock and then they will be evenly spread over your dish and you wont have vegetables that feel unseasoned. Therefore now add your seasoning to your stock and then pour into your casserole. We all have our own opinion on what herbs and spices we want to add and the ingredients reflect what we personally like. Then once you have added your stock leave it to cook on the high slow cooker heat setting for 4 hours. After this time check on it and your vegetables should be an hour off being cooked now. At the same time your chicken will be cooked. At this point add your fresh tomatoes and stir your casserole. Then leave to cook for another hour to 90 minutes until everything is tender. Then serve.
Posted on: Thu, 15 Jan 2015 20:04:57 +0000
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