Tuesday, 3 February 2015

Recipe: Chicken and Rice Slow Cooker Root Vegetable Stew

Hello everyone!

This is a super easy recipe that anyone can do.  It's the perfect winter dinner and incredibly filling.

Let's hop right in!

Serving Size: Approximately 4 Meals

Ingredients:
1/2 n of a Red Onion
2 Parsnips
3 Carrots
1 Leek
2 Stalks of Celery
1 Chicken Breast
1 Carton Chicken or Vegetable Broth (900mL)
1 tbsp Peppercorns
1 tsp Dried Basil
1/2 tsp Salt
2 Bay Leaves
1/2 cup White Rice

Method:



1) Roughly chop your onion into small pieces.  Wash and peel your carrots and chop alongside your parsnips and leeks.  Add all veggies to a Crock Pot/slow cooker.


2) Add the chicken breast to the slow cooker whole and uncooked.


3) Sprinkle spices over the veggies and chicken.


4) Pour your broth over the entire thing.  You may find you need more liquid, in which case add some water.  You want all of the ingredients to be submerged.


5) You can do this step two ways.  I prefer to add my rice immediately, so that it breaks down and thickens to make a stew.  If you would rather have soup, add the rice 30 minutes before you want to eat it.



6) Now, turn on the Crock Pot to high and leave it for about 4 hours.  At any point after the 3 hour mark, you can tear apart the chicken breast into small, shredded bites.

And there you have it, a super easy but hearty dinner that takes no time at all.  If you make this, let me know in the comments or on twitter, @freedom_tobe!

Until next time,
Laura

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