My all time favourite slow cooking recipe book is Ultimate Slow Cooker by Sara Lewis.
I may have mentioned this before!
As we head toward Autumn I can see the book being put to good use once more.
In fact my slow cooker has been slaving away today.
It’s a recipe worth sharing. It is so simple and tasty with basic ingredients and very little preparation required. I’m not one for lots of prep. More chuck it all in and let the crockpot work its magic.
(I’ve adapted the recipe significantly from the original in order to simplify it further)
Slow Cooked Chicken With Sundried Tomatoes and Rice Recipe – Serves 2 (Easily doubled).
You will need:
Standard size (3.5l internal capacity) Slow Cooker
2 x Skinless and Boneless Chicken Breasts (I use free-range)
150g Basmati Rice (rinsed and drained)
400g Chopped Tomatoes
50g Sundried Tomatoes in oil (drained)
1 x Chopped Onion
1 x Crushed Garlic Clove
1 Teaspoon of Red Pesto
½ Pint of Hot Chicken Stock
Pour the stock and tomatoes into the slow cooker and mix well.
Add the onion, garlic, sundried tomatoes and pesto and stir well once again. I chop the tomatoes with scissors.
After rinsing and draining the rice, add it to the cooker and mix.
Place the two chicken breasts on top of the rice.
Then press down until completely covered by the liquid.
Leave to cook on high for approximately 3½ hours. Ensure the chicken is cooked throughout.
How simple is that?
*Don’t forget that as tempting as it may be to lift the lid and have a stir or a sniff of the lovely aroma, that every time you do it will increase cooking time by 20 minutes. Reduce the need to stir by always ensuring that you have stirred well when adding everything initially.
** Please note that I am not a qualified nutritionist or professional cook. My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe. Ovens and ingredients do vary – just go with it, have fun and apply common sense at all times! Practice makes perfect!