This casserole is very cheap and easy. Great on its own or even better served with a couple of Yorkshire puddings!
I’m a big fan of my slow-cooker, and not just because it’s pretty. Using a slow-cooker allows you to prepare everything in the morning and have your day free for other things, work or play, but still come back to a hot, tasty, and nutritious home-cooked meal in the evening.
Making large batches and means you can divide leftovers into individual plastic containers and freeze for another day. Make sure your containers are freezer and microwave safe, defrost in the fridge through the day and reheat in the microwave or on the hob in the evening. This recipe makes about 8 portions. The quantities here are for a large slow-cooker (mine is 5.7L). If yours is smaller adjust the quantities accordingly.
Whole chicken – very large (2.8-3 kg, jointed, skinless, boneless and cut into bite-size pieces. Save the carcass to make stock.)
Olive oil – 1 tablespoon
Red onions – 2 (finely diced)
Garlic – 3 cloves (minced)
Mushrooms – 250g (sliced)
Seasoning – salt, pepper, Italian seasoning thyme, to taste
Carrots – 7 large (peeled and sliced)
Swede/turnip – 1 large (peeled and cubed)
Chicken stock – enough to cover
Potatoes – 6 medium (peeled and quartered)
Chicken gravy granules – 2 tablespoons
Flour – 1 tablespoon
Equipment: 1 sharp large knife, 1 medium sized sharp knife, large frying pan, small saucepan, v large saucepan, casserole dish or slow-cooker
- In the frying add the oil and the onions, frying on a low heat until they soften and start to colour. Add the garlic and mushrooms, and fry for a couple of minutes. Add seasoning.
- Meanwhile par-boil the other vegetables in the large pan.
- Warm chicken stock in a saucepan, bring to the boil and put in the slow cooker on high (or a casserole on a medium heat), add the contents of the frying pan.
- Put boiling water (1cm deep) in the small saucepan, over a low heat. Add the flour gradually, whisking in until smooth, add the gravy and take off the heat.
- Brown off chicken in batches, in the frying pan (you may need to add more oil) putting browned chicken to the small saucepan with the gravy if you are using a slow-cooker. This minimizes the number of times you need to remove the lid from the slow-cooker, as that will reduces the cooking temperature.
- Add chicken, gravy, potatoes, and as much of the carrot and swede as you have room for to the slow-cooker (they should not be filled more than ¾ full), topping up with water, if necessary, so the ingredients are just covered. Cook on high for 4-5 hours or low for 8-10 (or in the covered in the oven for 2 hours at 140°C).
- Thoroughly cook the remaining vegtables, drain and set aside to cool.
- When the casserole is ready, take the pot out of the slow cooker, serve up what you want and leave the rest to cool.
- When cool divide between plastic containers, top up with the remaining cooked vegetables and freeze.