Sunday, 27 November 2016

,My Little Chef - Chicken Casserole

It is now winter which means that William is now in full swing in cooking hearty and filling winter food! This also meant that it is time that the slow cooker can come out!
With this in mind we thought that we would start with a classic family favourite here; Chicken Casserole!

100ml of Water
Chicken Legs
Vegetable stock
Tinned Chopped Tomatoes
Measuring Jug
Slow Cooker
William started off by quartering the mushrooms; he sliced the whole mushroom from stalk to top and then laid it flat and cut through the middle again.
He then sliced the carrots into thick chunks. I asked him if he wanted to peel them but he said that he just wanted to wash them but keep the skin on to add to the flavour of the sauce.

William then peeled the onions and thinly sliced it whole so they formed onion rings. He then placed all of the prepped ingredients into the slow cooker.

William then added the tin of chopped tomatoes. He then boiled the kettle and used the hot water to make 100ml of vegetable stock (pre-bought cubes) in the jug. Once fully stirred and mixed he added it to the slow cooker which he then turned on high.

William then took the chicken legs and gently cooked the outside until it was white and slightly golden. He then added these to the slow cooker.

With the ingredients cooking William peeled and chopped the potatoes to add to the mixture later. We had already filled the slow cooker with all of the above ingredients as we ran out of room to add the potatoes but he placed these in a saucepan full of water for later.
6 hours later William placed the potatoes over the hob to boil.

Once everything was ready William scooped a portion of the casserole and the potatoes into a bowl.

This chicken casserole recipe is a hearty and filling family meal perfect for making in the winter months. It’s a real winter warmer that is not only a great excuse to use your slow cooker but also packed with veggies and can be changed depending on what vegetable leftovers you might have!

Although this casserole was served with boiled potatoes William also suggested that it might taste great with jacket or roast potatoes and even served with rice (despite me not being able to eat it!). There is also the added bonus that you can use all different cuts of chicken in this recipe so could try chicken breast meat, thighs or drumsticks.

What do you think of the recipe? Are you willing to give it a go?

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