I love slow-cooker season – economical, nutrient-rich, tasty meals that warm you from the toes up.  Just chuck your meat of choice, loads of veg and a woosh of wine, cider or ale and/or bone broth into a crockpot, cook on a low setting and get on with your day.   6 hours later you have a wholesome, melt in your mouth tender, tasty beyond, meal – all ready for you with none of the hassle.  It’s just brilliant, and really, anything goes, especially as you can get away with the cheaper cuts of meat, making it kinder on the purse strings.

I got this particular recipe idea from Amelia Freer’s latest book – Cook, Nourish, Glow.  I love her books, she’s a nutritional therapist too, who’s food philosophy is right on my wavelength.

And the good thing is, slow cookers don’t have to be expensive – mine is quite basic and cost around £30 – but you can get more flashy ones should you be that way inclined!

 

Print Recipe
Slow Cooked Chicken & Tarragon Casserole
Prep Time 15 minutes
Cook Time 6 hours
Servings
Ingredients
Prep Time 15 minutes
Cook Time 6 hours
Servings
Ingredients
Instructions
  1. Put the leeks, celery, carrots, onion and garlic on the bottom of the slow cooker and sit the chicken on top. Sloosh over the bone broth or wine, put the lid on and cook on a low setting for 6 hours.
  2. Once the chicken is cooked, remove it and let it cool. Add the almond butter, lemon juice and tarragon leaves to the pot and season to taste. Shred the chicken meat and add to the casserole with the lemon zest and stir together.
  3. Serve with some buttered cabbage, or whatever greenery you have, and potatoes.
Recipe Notes

If you don't have a slow cooker, you can cook it in the oven at 150 °C for 4 hours, but keep checking it's covered in liquid so it doesn't dry out.

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