Thursday, 3 January 2013

Slow cooker chicken in a quick cooker!

As we didn't know whether my sister-in-law would be staying over after the family celebrations, we had a planned a chicken casserole for 6 that could be cooked in the slowcooker.  A few weeks ago, Lidl had a promotion on large packets of meat, and I had got a pork joint, a beef joint and 1 kilo packet of chicken breasts.  However, as the slowcooker had been used for sweet potatoes and not washed, this didn't happen.  It got to 5.30pm and we still hadn't started dinner.

As we had all the ingredients for the chicken casserole ready, it was best to make it, but obviously it needed some changes for the oven rather than the slowcooker.

It was honey, apricot and raisin chicken, which has allspice in which made the chicken black and slightly spicy on the outside.  I added about three times the suggested water and chopped the chicken into chunks, so it cooked in about 45 minutes.  We also didn't use the cornflour as that seemed unnecessary.

Very tasty and we will try it again, next time in the slowcooker.

Honey Apricot and Raisin Chicken
Serves 6

6 (6-oz.) boneless skinless chicken breast halves
2 teaspoons ground allspice
3 cloves garlic, pressed
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 cup chopped onion
1 cup chopped dried apricots
1/4 cup golden raisins
1/2 cup honey
2 tablespoons white wine vinegar
1/3 cup low sodium chicken broth
1 tablespoon cornstarch
1 tablespoon water

In a large zipper-topped plastic bag, combine chicken with allspice, garlic, salt and pepper; seal bag and shake well to coat chicken. Place chicken in a crock cooker; add onion, apricots and raisins. In a small bowl, whisk together honey, vinegar and broth; add to the crock cooker. Cover and cook on
LOW for 6 to 8 hours or until chicken is tender and cooked through. In a cup, combine cornstarch and water; stir into crock cooker. Cover and cook for 5 minutes or until sauce thickens.

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