Chicken, Butternut Squash and Bacon Casserole
For those long winter days, this slow cooker dish is a must-try for the family.
4 people
240 minutes
20 minutes
Ingredients
- 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 diced
- 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 to garnish
- 5 - SuperValu Rashers cut into large strips
- 1 tbsp SuperValu Tomato Purée
- 200 ml Water boiling
- 1 tbsp Wholegrain Mustard
To Serve
-
1
handfull
Broccoli
steamed
-
4
slices
Crusty Bread
-
1
handfull
SuperValu Beans
steamed
Method
- 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.
