{ 2007 01 10 }

Crock Pot Chicken Casserole

I have a rather shameful confession..

I have been the owner of a slow cooker for more years than I care to remember. Unfortunately since we moved to Switzerland it has sat dormant, rather neglected and unloved in our loft. With the baby on the way we have been clearing out (when I say we I mean Stewart) and this led to the rediscovery of our slow cooker.

I must admit to being a complete novice at this and since I have lost the instructions I’m just planning on winging it. I mean how difficult can this be.. surely the whole idea is that you chuck everything in and allow it to cook slowly and undisturbed all day and then voila dinner is made!! Or that is what I’m hoping! Fingers crossed the reality reflects my ideal..

You all know how I love to try and create meals from leftovers and this recipe was created by doing exactly that! I looked into the fridge and grabbed a handful of veggies and some chicken which needed used and this is what happened..

crock pot chicken casserole

CROCK POT CHICKEN CASSEROLE

INGREDIENTS

  • 2 Skinless chicken breasts, chopped into chunks
  • 1 Low fat chicken stock cube
  • 250ml Passata (sieved plum tomatoes)
  • 200g White mushrooms, sliced
  • 1 Large onion, chopped
  • 200g Baby carrots
  • 1 Dried bay leaf
  • 1 Pinch dried thyme
  • 3 Cloves garlic, chopped
  • 125ml Dry white wine
  • 1/2 Tbsp tomato puree
  • 2 Sticks celery, chopped
  • 1/2 Tsp Hot smoked paprika
  • 1 Tbsp Olive oil
  • 2 Cups dried pasta
  • Salt and pepper to taste
  • Chopped chives to garnish

PREPARATION

  1. Place the pot section of the slow cooker on the heat and add the olive oil.
  2. Add all of the vegetables, chicken, paprika, wine, stock, tomato puree, herbs and passata.
  3. Stir well and bring up to simmering point.
  4. Place the pot of the slow cooker onto the base and allow to cook for 6 hours.
  5. Remove from base and place onto the hob, add the dried pasta, replace the lid and turn up the heat to medium.
  6. Allow to cook for for a further 10-15 minutes or until the pasta is tender and has thickened the sauce.

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Posted by Pamela on Wednesday, January 10th, 2007, at 6:38 pm, and filed under Main course, Poultry, Rice, Pasta, Noodles & Pulses.

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