Slow Cooker Apricot Chicken Casserole
Slow Cooker Apricot Chicken Casserole is a one-step recipe. Chuck the ingredients in and leave to cook all day for a tasty, aromatic chicken supper.
Servings: 4 servings
Ingredients
- 250 ml chicken or vegetable stock
- 1 medium onion
- 125 g dried apricots
- 125 g baby sweetcorn
- 1 yellow pepper
- 400 g new potatoes
- 2 tablespoons flour (30ml)
- 1 teaspoon garam masala (5ml)
- ½ teaspoon ground cinnamon (2.5ml)
- ½ teaspoon salt (2.5ml)
- 600 g skinless, boneless chicken joints
Equipment
Instructions
- Heat the stock - or make up a stock cube with boiling water
- Chop the onion into small pieces
- Optionally cut the apricots and sweetcorn in half
- Chop the pepper into pieces - about 1cm x 2cm
- Mix the apricots and vegetables, except for the sweetcorn, together
- Chop the potatoes into 1 cm cubes
- Put half the vegetables in the cooker, then the sweetcorn, then the rest of the mixed veg
- The sweetcorn will darken if it's left exposed - but it still tastes okay
- Cut chicken joints into pieces of about 50g.Large thighs may need cutting in half. Cut breasts into 2-3 pieces
- Mix the flour with the spices on a large plate or dish and coat the pieces of chicken and add to the cooker
- Pour the stock over the chicken. Put the lid on and cook for 8-10 hours on LOW or 5-6 hours on HIGH
- If you prefer a thicker sauce, mix a teaspoon of cornflour with a little cold water and stir it in
Notes
Everyday Cooks tip:
To prepare the night before:- All the vegetables except the potatoes can be prepared and left in a plastic box in the fridge overnight
- The chicken can be prepared and put in a covered dish in the fridge overnight
- In the morning, heat the stock and chop the potatoes, then assemble the casserole