For those long winter days, this slow cooker dish is a must-try for the family.
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Serves: 4 people
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3 large Chicken Breast
cut into bite-sized chunks
1 - Chicken Stock Cube
400 g Chopped Tomatoes
1 tsp Dried Basil Leaves
1 tsp Dried Marjoram
1.5 - Onions
1 tbsp Rapeseed Oil
450 g SuperValu Butternut Squash
peeled, deseeded and cut into bite-sized chunks
200 g SuperValu Button Mushrooms
cut in half
1 handfull SuperValu Fresh Basil
5 - SuperValu Rashers
cut into large strips
1 tbsp SuperValu Tomato Purée
200 ml Water
1 tbsp Wholegrain Mustard
- Place the bacon and onions in the slow cooker and put the chicken and butternut squash on top. (Tip: To reduce the cooking time by 1 hour, boil the chopped squash for 8 minutes in a saucepan to soften it before adding to the slow cooker along with the chicken.)
- Pour the boiling water into a measuring jug and add the chicken stock cube. Stir until dissolved. In a large bowl, combine the stock with the tomatoes, mustard, tomato purée, oil and dried herbs. Stir together and pour into the slow cooker.
- Cover and cook for 6 to 7 hours on low or 3 to 4 hours on high. One hour before the end of cooking time, add the mushrooms.
- Garnish with fresh basil leaves and serve with some steamed broccoli and French beans and crusty bread.
Tip: Try this dish with some fresh artisan bread from the SuperValu bakery to soak up any remaining sauce.