Wednesday, June 6, 2012

Chicken and Vegetable slow cooker

I am cooking this up today and freezing it for the weekend.



4 chicken thigh fillets, fat trimmed off and quartered
2 onions, sliced into thin quarters
2 rashers of lean coarsely chopped bacon
2-3  garlic cloves, crushed
a little olive oil
I small tin of mushroom pieces, drained (reserve juice for later use)
2-3 green shallots, or, ½ a green capsicum, chopped
½ red capsicum, chopped
1 medium carrot or 2-3 Dutch carrots, chopped
150 mls of curry sauce
150 mls of tomato puree
I packet of Maggi Butter Chicken recipe base


Prepare vegetables and place in the bottom of slow cooker pot
Brown chicken, onions, bacon and garlic in a separate pot in a tablespoon or so of olive oil
Place chicken mix in crockpot and stir the browned chicken mix through the rare vegetables
Mix curry sauce, tomato puree and juice from the canned mushrooms with the contents of the Maggi recipe base
Poor liquid mixture over the chicken and vegetable mix
Cook for 6 hours on a low setting.

Serve with crusty bed and a dish of Maggi Sour Cream And Chives Potato Bake

Here are the links for the Maggi recipe bases - overseas readers may need to look for a local market substitute.

Sour Cream and Chives Flavour Potato Bake Recipe Base

I should add that I make my own curry sauce and freeze the excess for later use:


1 teaspoon butter or margarine
1/4 cup chopped onion
1 teaspoon curry powder
1 can cream of chicken soup
1/3 cup water

In 1-qt. microwave-safe casserole, combine butter, onion and curry powder. Cover with lid; microwave on HIGH 3 min. or until onion is tender, stirring once during cooking.

Stir in soup until smooth. Stir in water until blended with no 'lumps'. Cover; microwave on HIGH 3 min. or until hot and bubbling, stirring once during cooking. Serve with chicken or rice.


Susan Heather said...

I had never heard of Dutch carrots as being different to the usual ones and just had to google them.

JohnD said...

Sure! Sometimes they are (erroneously) referred to a 'Baby' carrots.

Carrots can be yellow, pink, blue, orange, purple and even white. Our supermarket sells Dutch Carrots by the bunch with the green tops on. I still haven't made up my mind if I like them or not but they BBQ nicely if you leave about an inch of the green top on and throw them whole into the WeberQ with the baked spuds.

Dr. Wendy said...

I must try!!! I have found the slow cooker within my cooking skill range! :)

JohnD said...

Easy-Peasy stuff - look at the Brown Rice and Fish puff triangles as well. The curry paste is VERY MILD - increase heat factor by adding more curry powder or some chilli.