7
CHICKEN CACCIATORE
Serves 2-4
1–1½ onions, thinly sliced
500g chicken (breasts or thighs), skinned
200g can plum tomatoes, chopped
2 cloves garlic, chopped
200ml dry white wine or stock
15g capers
10 pitted Kalamata olives, chopped coarsely
Handful fresh parsley or basil, stemmed and coarsely chopped
Sea salt and pepper
Cooked pasta
1. Place sliced onion in Crock-Pot
®
slow cooker and cover with chicken.
2. In a bowl, stir tomatoes, salt, pepper, garlic and white wine together. Pour over chicken.
3. Cover and cook on Low for 6 hours or on High for 4 hours or, or until chicken is tender.
4. Stir in capers, olives and herbs just before serving.
5. Serve over cooked pasta.
Note: Cooking chicken on the bone versus boneless will increase cook time about 30 minutes to 1 hour.
POT ROAST
Serves 3–5
800g - 1kg shoulder of beef
1½ onions, sliced
Flour
1 stalk celery, sliced
Sea salt and pepper
120g mushrooms, sliced
1½ carrots, sliced
120ml beef stock or wine
1½ potatoes, peeled and quartered
1. Coat beef in flour seasoned with salt and pepper. Sear roast in a frying pan on hob (optional).
2. Place all vegetables in Crock-Pot
®
slow cooker, except mushrooms. Add roast and spread
mushrooms on top. Pour in liquid.
3. Cover and cook on Low for 10 hours or on High for 6 hours, or until tender.
BEEF STEW
Serves 3–4
500 - 600g shoulder of beef, cubed
Flour
Sea salt and pepper
350ml beef stock
7.5ml Worcestershire sauce
1½ cloves garlic, chopped
1 bay leaf
3 small potatoes, peeled and quartered
1-1½ onions, chopped
1½ celery stalks, sliced
1. Sprinkle flour, salt and pepper over meat. Place meat in Crock-Pot
®
slow cooker.
2. Add remaining ingredients and stir well.
3. Cover and cook on Low for 8–10 hours or on High for 6 hours, or until meat is tender. Stir thoroughly before serving.