As you may have picked up I am a huge fan of the humble slow cooker. Slow cookers enable you to make a lovely family meal with minimal time actually in the kitchen. This can be such a help when you have a lot on. I know that I have a bit of a busy week ahead so I used this morning to prepare a few dinners ahead of time. The great thing about the slow cooker is that you can basically throw all the ingredients together and then turn it on and leave it unattended to cook the meal! For this particular recipe I did brown the onion, garlic and celery in a skillet before adding it to the slow cooker, however this is not absolutely necessary. Browning onion etc. will add some flavour, so my rule of thumb is that I do it when I can and I don’t stress about it if time doesn’t permit! This recipe is a double batch, and will serve a family of four for two meals. I find it efficient to make a double batch and then freeze half for another day.
- 1 kg chicken fillets (I used tenderloin as I got it on sale for $4.99 kg!)
- 3 tbsp flour or GF flour
- 2 tsp mixed herbs
- 1 ½ tsp salt
- ground pepper to taste
- 1 tbsp whole grain mustard
- 2 large onions (chopped roughly)
- 8 stalks of celery (chopped roughly)
- 4 cloves of garlic (minced)
- 8 carrots (chopped in large chunks)
- 1 ¼ cup chicken stock (you can find the recipe for home made chicken stock here).
- Place chicken pieces in a greased slow cooker (Just throw pieces in whole they will stay more moist that way, you can break them up with a fork if you wish to later).
- Sprinkle flour, salt, pepper, herbs, and mustard on top.
- Give those ingredients a quick stir.
- Brown onion, garlic and celery in a skillet.
- Add onion mix to chicken.
- Pour over chicken stock and add carrots.
- Cover and cook on high for 3-4 hours or on low for 7-8 hours (depending on your slow cooker).
Serve with rice or mashed potato.