You all know I love my slow cooker… I hadn’t tried anything new in it lately and I’m sure it was feeling a little neglected…
Enter the unusually cold Brisbane weather we are experiencing at the moment (who knew it could actually feel like winter in QLD?!) and my foodie thoughts automatically turned to long cooked, heart warming dinners!
With two chicken breasts already thawed, and wanting to slow cook I went a Googling (as you do) and came across a recipe from Kidspot for Chicken and Pumpkin Casserole. Except, as usual, I put my own spin on things and this is what it turned into…
Chicken and Sweet Potato Casserole
2 chicken breasts cut into large pieces
2 tbl spoons plain flour
3 cups of sweet potato cut in 3cm pieces
3 carrots cut into large sections
1 garlic clove finely chopped (or minced out of a jar is good too)
Hebs of your choice (I used my favourite Gourmet Garden Mediterranean combo)
1/4 cup apple cider vinegar
500ml chicken stock
(this is very much the same as the Kidspot recipe)
Toss the chicken with flour in a ziplock bag.
In a frypan, heat the olive oil and brown the chicken.
Add the crushed garlic and cook for a minute.
Add the herbs and apple cider vingear, using it to deglaze the pan.
Put all frypan contents in your slow cooker.
Add the carrots, pumpkin and stock.
Cook on High for 4 hours.
Serves with steamed greens.
I didn’t have any celery or onion, but you can add this to the casserole as well…
Serve it with rice to soak up all the juices.. Yummm!