The temperature is set to drop. For me that means it’s time to bring out the slow cooker. What I love is how such little effort brings such great rewards. This chicken casserole took minutes to prepare, hours to cook and then was devoured. Plus the house smells amazing when you get home.
So here is the recipe for you. This is totally something to make your own, use whatever you have in your store cupboards remembering to add a little liquid but not too much!
I served ours with extra veggies on the side (I have a broccoli addict of a child) and rice. My children love a slow cooker meal as it’s always so soft, easy to cut and chew.
Slow cooker chicken casserole
- 400 g chicken thigh fillets
- 4 carrots chopped chunky
- 2 green peppers chopped chunky
- 2 onions chopped chunky
- 2 garlic cloves crushed
- 400g chopped tomatoes
- 1 tbsp dried mixed herbs
- 1 reduced salt stock cube
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp ginger
- 2 tbsp tomato puree
- 150 ml water
Pop into the slow cooker with the chicken and all other ingredients.
Cook on high for 5 hours.
I’ve decided to try out some new slow cooker recipes, so this week I’m going a bit experimental with our dinners. I’m expecting a few meals which aren’t that great and hoping for a few which will be little gems that we discover. I get a lot of my inspiration from Pinterest, so I hopped over to take a look for new recipes and saw a few slow cooker stuffed pepper recipes. My initial thought was “Really? You can do those in a slow cooker” and my next thought “Mmmm I love stuffed peppers”. I adapted the recipe and it worked really, well. Added bonus was it used up the leftover rice from our meal 2 nights ago.
Miss K was excited when she saw the pepper, she then took a bite and told me “Mummy I don’t like it”. Immediate heart sink moment for me. I always try not to react too much to these comments so responded with “Oh ok, well there isn’t anything else so you may have a hungry tummy, maybe try a few mouthfuls”. A few moments later I had a baby and 3 year old wolfing down their dinner and was told at the end “That was so yummy”. A 180 degree turnaround… I’ll take that.
This recipe is one you can so easily adapt to suit whatever you have in the fridge and storecupboard. Go on, experiment and share your pictures with me 🙂 Here is mine…
Slow cooker Stuffed Peppers
Amount Per Serving
Calories from Fat 49
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrates 18g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 4 peppers
- 100g cooked rice
- 60g mushrooms
- 60g broccoli
- 1 tin chopped tomatoes
- dried mixed herbs
- 60g grated cheddar
- 1 mug water
- Cut the tops off the peppers and scoop out the seeds.
- Chop the broccoli and mushrooms finely and mix with the cooked rice.
- Add the herbs and season.
- Put the rice mixture into the peppers and place them into the slow cooker.
- Now top with the grated cheese.
- Put the water around the base of the peppers.
- Put the slow cooker onto high for 4-5 hours.
Dietitian UK https://www.dietitianuk.co.uk/