admin
Slow cooker BBQ chicken Breast. I chose to make shredded bbq chicken, over baked potatoes last night. So good. Couldn’t have been easier to put together. This made a lot. Enough to freeze half. ❤️❤️
Ingredients:
3 lbs chicken breasts (boneless), about 5-6 count
1 1/2 cups (I used 18oz) BBQ Sauce (I used Sweet Baby Rays Honey BBQ)
1/2 medium onion grated (with juice)
1 Tbsp olive oil
1 Tbsp Worcestershire sauce
2 Tbsp brown sugar
Instructions
Stir together all sauce ingredients in slow cooker.
Add chicken and turn to coat. Cover and cook on high 3 to 4 hours or on low for 6-7 hours.
By Sarah Stewart
CHICKEN CURRY IN THE SLOW COOKER
Now after this BBQ Chicken Breast recipe, see the next slow cooker recipe
Shepherd’s Pie – It’s been so long since I made this but I’ll be doing it again soon… I’d forgotten how yummy it was.
Cheats recipe…..now this is a cottage pie really but I use a shepherds pie mix…… Tastes devine!
Ingredients:
Colman’s Shepherds pie packet mix
300ml water
1 onion
1 carrot
Handful of frozen peas
450g minced beef (original recipe uses lamb)
Half celery stalk (left whole as I take it out later)
Olive oil for softening onion carrots and celery and browning mince.
For the topping..
3 large potatoes
Butter
Milk
Little extra butter and Parmesan cheese for the topping.
Directions:
Ok to start soften onion, carrot, celery in a pan with with a little olive oil. When onion is turning golden transfer to slow cooker.
Next brown the mince with a little olive, drain off any excess fat then add to slow cooker.
Mix Colman’s packet mix with 300ml water then add to slow cooker.
Add handful of peas then cook on low for six hours.
When ready let cool. Oh and remove celery if you left it in whole like me
Prepare mashed potatoes (now the secret here is lots of butter) 😋 I like mine moist so it doesn’t all dry out in the oven so I’d add a bit more milk than I normally would if I was making mashed potatoes as a side. But don’t go OTT lol.
Transfer cooled mince to a pie dish and top with mashed potatoes.
Now the next bit you don’t have to do and I don’t think it’s the traditional way lol but I spread a little grated Parmesan over the top and drizzle over a little melted butter that way I get the crispy golden topping finished result 😍
180’c for 30 minutes
If it’s still not golden enough for you finish off under the grill on lower shelf….. y voila!
By Kirsty Purves
