For those long winter days, this slow cooker dish is a must-try for the family.
4 people240 minutes20 minutes
cut into bite-sized chunks
1 - Chicken Stock Cube
1tspDried Basil Leaves
1.5 - Onions
450gSuperValu Butternut Squash
peeled, deseeded and cut into bite-sized chunks
200gSuperValu Button Mushrooms
cut in half
1handfullSuperValu Fresh Basil
5 - SuperValu Rashers
cut into large strips
1tbspSuperValu Tomato Purée
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.