Slow Cooked Chicken Stew
By: Nikki Brown
Published: Saturday, September 23, 2017 - 2:35am

Ingredients




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

Preparation

1 Peel and chop the onion and garlic cloves. 2 Heat the olive oil in a frying pan, then gently fry the onion and garlic until the onion has softened. 3 Chop the mushrooms, spring onions and sweet potatoes (We leave the skin on, but you can remove if you prefer). 4 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. 5 Remove the bay leaf from the slow cooker, then remove the chicken and shred it using 2 forks. 6 Place the chicken back into the stew and mix well before serving.

About

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.