Directions
- 1Coat the chicken breasts in paprika, Cajun, thyme, and oregano.
- 2Pan-fry the coated chicken breasts for 1 to 2 minutes on each side.
- 3Add the seared chicken breasts to the slow cooker.
- 4Add chopped onions to the slow cooker.
- 5Add sundried tomatoes to the slow cooker.
- 6Pour passata into the slow cooker.
- 7Add pesto to the slow cooker.
- 8Add minced garlic to the slow cooker.
- 9Add salt to the slow cooker.
- 10Add more thyme to the slow cooker.
- 11Add quartered potatoes to the slow cooker.
- 12Pour chicken stock into the slow cooker.
- 13Add a sprig of fresh thyme to the slow cooker.
- 14Cover the slow cooker and cook on high for 3-4 hours or on low for 7-8 hours.
- 15After cooking, add double cream to the stew.
- 16Add Parmesan cheese to the stew.
- 17Add spinach to the stew.
- 18Add more sundried tomatoes to the stew.
- 19Stir all the ingredients together until well combined.
- 20Serve the creamy chicken stew into bowls.
- 21Garnish with a sprinkle of Parmesan.
Ingredients
- 3 to 4 chicken breasts
- 4 to 5 potatoes, peeled and quartered
- 1.2 L chicken stock
- 400 ml passata
- 1 tbsp red pesto
- 1 tsp garlic puree
- 1 onion, finely chopped
- 1 tbsp paprika
- 1 tsp Cajun seasoning
- 1 tsp oregano
- 1 tsp thyme
- 2 to 3 sprigs fresh thyme
- 250 ml double cream
- 1 handful sundried tomatoes
- 1 handful basil
- 1 to 2 tbsp parmesan
- salt
- pepper
Equipment
slow cookerpantongsspoonbowls
Tips
- For slow cooker recipes that will change your life, pre-order the 6-ingredient slow cooker cookbook.
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