Slow Cooked Chicken Stew


1 tsp. olive oil
1 onion
3 garlic cloves
4 chicken breast
2 sweet potatoes
1 x 400g/14oz can chopped tomatoes
1 litre/1.05 quarts vegetable stock
1 bay leaf
2 tsp. oregano
2 tsp. curry powder
1 tsp. ground black pepper
190g/6.5oz quinoa
5 mushrooms
5 spring onions


Peel and chop the onion and garlic cloves.
Heat the olive oil in a frying pan, then gently fry the onion and garlic until the onion has softened.
Chop the mushrooms, spring onions and sweet potatoes (We leave the skin on, but you can remove if you prefer).
Place the chicken in the bottom of the slow cooker, then add in all the other ingredients on top (including the fried onion and garlic). Mix well, then leave on a low heat for 7-8 hours or a medium heat for 4-5 hours.
Remove the bay leaf from the slow cooker, then remove the chicken and shred it using 2 forks.
Place the chicken back into the stew and mix well before serving.


Slow cookers are so great for those times when you want a fuss-free dinner, you can literally throw everything in it and leave it all day so you have a lovely wholesome meal waiting for you at tea time.

We left this stew in the slow cooker for 8 hours on a low heat but if you want it ready bit sooner than that you can turn the heat up to medium and it should be ready in about 4 hours.

Hope you like it.


Saturday, September 23, 2017 - 2:35am


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