A slow cooker dish perfect for spring and summer
Ingredients [ For 7 to 8 people ] [ Preparation time : 22 minute – Cooking time : 35 minutes ]
- 2 small onions sliced
- 180 g sweet potato chopped
- 180 g butternut squash chopped
- 3 chicken breasts large
- 3 tsp reduced-fat pesto
- 1 chicken stock melt/stockpot
- 150 ml boiling water
- 10 cherry tomatoes
- 1 tsp oregano
- salt and pepper to taste
Preparation Method
- Place the chopped onions in the base of the slow cooker.
- Put half of the sweet potato and butternut squash in with the onion.
- Place the chicken breasts on top of the vegetables.
- Spread 1 teaspoon of reduced-fat pesto over each chicken breast, season with salt and pepper and sprinkle over the oregano.
- Put the rest of the sweet potato and butternut squash, and the cherry tomatoes, around the chicken breasts.
- Measure the boiling water in a jug and add the chicken stock melt.
- Stir to melt it and then carefully pour the stock under the chicken in the vegetables.
- Cook on low for 5-6 hours.
- Check the chicken is cooked through.
- Using a large slotted spoon, lift the chicken breasts out of the slow cooker and place them in a serving dish.
- Put the cooked vegetables around the chicken and serve.
Enjoy it!!
