Capsicums or Bell Peppers as large as a man's fist
SLOW COOKED CHICKEN AND VEGETABLES
2 large chicken legs, skin and knuckle off
2 chicken thigh fillets cut into good sized chunks
1-2 large brown onion, diced
3 garlic cloves, peeled, crushed and diced
½ yellow capsicum/pepper, diced
½ a red capsicum/pepper, diced
4 medium sized mushrooms, diced
4 Dutch carrots, diced (finger thickness)
½ parsnip scraped and diced
3 large green onions diced
1 ½ cup of salt reduced chicken stock
2 tablespoons of Worcestershire sauce
1 packet of Continental chicken noodle soup
Good splash of olive oil
Pinch of sea salt
Pinch of Masterfoods garlic and herb powder
Dutch Carrots - finger thickness
In a large skillet, cook the onion and garlic in the olive oil. When translucent, add the chicken and brown over a medium heat.
Add the diced capsicum and continue to brown. Remove to crockpot
Add chicken noodle soup to chicken stock and pour over the chicken mixture.
Add mushrooms, carrots, parsnip and shallots
Add salt, garlic herb spice and Worcestershire sauce
Set on to highest heat setting for two hours and then reduce heat to simmer setting, give a good stir and allow to simmer for another two to three hours.
Thicken, if required, before serving with a cornflour mix, or, add four large dollops of sour cream and stir through.
Serve with lashings of mashed potatoes and crusty sourdough bread.
Keeps well in fridge for several days, or, can be frozen for future use if desired.
Brown onions - size of a tennis ball