Slow Cooker Chicken Tacos

Deliciously spicy and tangy, if you don't want to make your own spice mix - you could just cheat and buy a spice mix sachet!


Servings
8 servings


Ingredients

• 250ml Chicken stock
• 450 grams Chicken breasts
• 1 tablespoon Dried onions (minced)
• 1 tablespoon Chili powder
• 1/2 teaspoon Salt
• 1 teaspoon Cornflour
• 1/2 teaspoon Dried garlic
• 1/2 teaspoon Ground cumin
• 1/2 teaspoon Red pepper flakes
• 1/4 teaspoon Beef gravy granules
• 1/4 teaspoon Dried oregano

Directions

1. Mix your dried ingredients together and dissolve into the chicken stock.
2. Place the chicken breasts in your slow cooker and pour over your spice mix.
3. Cover and cook on auto for 6 hours.
4. Shred the chicken with forks into small chunks and serve with tacos.

Slow Cooker Chicken Tikka Masala

This recipe is one of the easiest we've seen to make the UK's favourite curry - the chicken tikka masala.

Servings
4 servings

Ingredients

• Vegetable oil
• 250 grams Butter
• 2 Onions
• 4 tablespoon Tikka Masala Curry Paste
• 2 Red Peppers
• 4 Chicken breasts
• 400 grams Chopped tomatoes (1 tin)
• 4 tablespoon Tomato puree
• 2 tablespoon Mango Chutney
• 150ml Double cream
• 150ml Natural yoghurt
• Fresh Coriander (optional)

Directions

1. Roughly chop your onions and peppers.
2. Cut your Chicken breasts into cubes.
3. Put a high-sided frying pan on a medium high heat and add the butter with a little oil.
4. Gently fry the onions with a pinch of salt until soft
5. Add the peppers and curry paste to the pan and cook for a further 5 mintes.
6. Take the pan off the heat and add the chicken to the pan, stirring to coat well with the paste. Add the tomatoes and 100ml water and mix well. There is no need to cook the chicken all the way through at this point.
7. Add the contents of the pan to your slow cooker and cook on auto for 4 hours.
8. Remove the lid and add the mango chutney, cream and yoghurt, stirring well.
9. Just before serving, sprinkle over some roughly chopped fresh coriander (this is optional).

Great served with fluffy white basmati rice, with some lemon wedges for squeezing.

Slow Cooker Chicken Curry

This is such an easy recipe, and because it is slow cooked it doesn't require any marinading.

Servings
5 servings

Ingredients

• 5 Potatoes
• 1 Green pepper
• 400 grams Chopped tomatoes
• 1 Onion
• 1 1/2 teaspoon Crushed chillies
• 2 kilogram Chicken thighs
• 1 tablespoon Ground Coriander
• 1 1/2 teaspoon Paprika
• Fresh ginger
• Salt
• 1/2 teaspoon Turmeric
• 1/4 Cinnamon
• 1/8 Ground cloves
• 250ml Chicken stock

Directions

1. Peel the potatoes and chop them into chunks
2. Chop the onion and green pepper
3. Place your chopped veg in the bottom of your slow cooker and layer the chicken on top.
4. Combine the chopped tomatoes, coriander, paprika, ginger, chilli, turmeric, cinnamon and cloves, stir in chicken stock and season with salt to your taste.
5. Pour into your slow cooker, covering the chicken.
6. Cook on auto for 6-8 hours.

Serve with rice.

Slow Cooker Hunters Chicken

A classic chicken recipe, perfect every time in your slow cooker

Servings
6 servings


Ingredients

• 1.5 kilogram Chicken thighs (On or off the bone)
• 1 pinch Cinnamon
• 2 Garlic cloves
• 1 Green pepper
• 2 Small onions
• 2 Celery stalks
• 100 grams Button mushrooms
• 1/4 Dry sherry
• 200 grams Chopped tomatoes
• 3 tablespoon Plain flour
• 3 tablespoon Water

Directions

1. Spread the chicken out on a board and season with salt, pepper and a pinch of cinnamon.
2. Chop your green pepper and celery and peel and chop your garlic and onions.
3. Add the chopped vegetables to the bottom of the slow cooker.
4. Add the chicken pieces on top of the veg.
5. Slice the mushrooms and add these to the top of your slow cooker.
6. Pour in the sherry and chopped tomatoes and give your slow cooker a little stir.
7. Cook on auto for 5-6 hours.
8. Remove chicken from the slow cooker in to a bowl and cover with foil to keep warm.
9. Add the flour to another bowl and gradually pour the water in, stirring all the time until you have a smooth paste.
10. Add this to the slow cooker and stir it in thoroughly.
11. Add the chicken back to the slow cooker and cook on high for another 20 minutes.

Serve with rice or noodles.

Slow cooker chicken casserole

A lightly spiced chicken casserole recipe. Cooked on the bone but you can buy boneless if you prefer.

Servings
4 servings

Ingredients

• 6 Chicken thighs
• 2 Carrots
• 2 Small potatoes
• 1 Small leek
• 1 Red chilli
• Thyme
• 1 Fennel bulb
• half pint White wine
• quarter pint Chicken stock

Directions

1. Peel and chop your potatoes and carrots, leaving them as chunky as you like.
2. Top and tail your leek before quartering length ways and rinsing, then roughly chop.
3. Finely chop the onion and red chili (de-seed the chili first if you like it slightly less spicy)
4. Brown off the chicken in a pan, with the onion.
5. Pour the meat and veg into the slow cooker, tucking the sprigs of thyme in between (remove these before serving up)
6. Pour some of the white wine into the pan you used to brown the chicken and scrape the bottom before pouring it all into the slow cooker.
7. Pour the remaining wine into the slow cooker and top up with as much stock as you need.
8. Cook on auto for 6 hours.

Creamy Chicken Curry

Deliciously creamy recipe and oh so easy!


Servings
6 servings


Ingredients

• 2 kilogram Chicken drumsticks
• 4 Garlic cloves
• 2 Large onions
• 4 tablespoon Curry paste
• 2 tablespoon Tomato Paste
• 1 can Coconut cream

Directions

1. Add your chicken to a large bowl. Add the curry paste and mix well to coat every bit of the chicken.
2. Add the mixture to your slow cooker.
3. Slice the onions and chop your garlic.
4. Put a frying pan on a medium high heat and lightly fry the onions and garlic until lightly coloured.
5. Stir in the tomato paste and pour the contents of the fry pan into your slow cooker.
6. Pour the coconut cream to the slow cooker.
7. Cook on auto for 6 hours.

Serve with rice.