this classic chicken casserole is one of my all-time favourite slow-cooker meals. it refrigerates well, freezes well and reheats well. i always try to make a double batch and freee it in small containers straight away.
First published at www.transformationcookbook.com
Ingredients:
1kg chicken breast fillets, diced
2 cups butternut pumpkin, peeled & cubed
1 eggplant, diced
1 brown onion, chopped
1 cup green peas
4 celery stalks, diced
2 zucchinis, sliced
2 garlic cloves
Country Seasoning Sauce:
2 tbsp rosemary sprigs
3 tbsp sage leaves, chopped
3 tbsp thyme sprigs
1 chicken stock cube
rock salt & cracked pepper
400g can diced tomatoes
1 tbsp soy sauce
Step 1: place first 6 sauce ingredients into a blender and pulse 2-3 times until chopped. pour tomatoes into a mixing jug; add soy sauce and stir in the chopped herbs. set aside.
Step 2: place chicken and all vegetables into a slow cooker. pour the sauce over the top. stir through allowing sauce to cover chicken. place on lid, set the temperature on low and cook for 6 hours.
