This week where I live we’re having a heat wave, the temperature staying in the 40s for what feels like days on end, so I thought it worth sharing some more slow cooker recipes people have been kindly sending in. Huh? Slow cooker meals on ridiculously hot days? Have I gone mad? While it’s possibly true that I have, let me tell you why this makes sense: meals cooked in the slow cooker don’t heat up your kitchen on sweltering days, you can fill them up to make enough dinner for an extra night or two, and if you serve your slow cooked yumminess on rice, having cooked it in a rice cooker, with some greens quickly steamed in the microwave, you’ve managed to completely avoid adding to the heat in your house. Ages ago, my friend Sam sent me this very simple and tasty recipe which is perfect for hospitality: just put it on in the morning, when friends are coming over for dinner after work or church, or just divide into batches of family sized portions for freezing – for your own family or to grab at short notice when someone is in need (but do check that there are no cashew allergies among your recipients!). Doubling the recipe below two thirds fills a 5.5L slow cooker, and using the quantities below costs around $16 to make, even less when chicken breast are on special. Thanks Sam for a healthy, tasty, cheap and easy recipe. Serves 6-8.
- 3 boneless chicken breasts (approx. 750g), cut into thin strips
- 2 tbsp butter (optional, I don’t use it)
- 3 cloves of garlic, crushed
- 2 chopped green onions
- 200g sliced mushrooms (I prefer to cop my own, the thin sliced ones from the shop end up too small once cooked)
- 1 x can condensed cream of mushroom or cream of chicken soup (undiluted)
- 2 sticks celery, sliced
- 1 ½ tbsp. soy sauce
- ½ cup cashews, (approx. 100g, pre-roasted is a little nicer, but not necessary),
- 1/2 cup white wine (optional)
- salt and pepper
- handful of fresh parsley, roughly chopped
1. Combine chicken, butter, garlic, green onions, mushrooms, soup, celery, soy sauce, and wine (if using) in the slow cooker. Cover and cook on low 6 hours, or high for four hours. Alternatively, cook in a large heavy based casserole dish with lid on at 160 degrees for 2 hours.
2. Half an hour before the end of the cook time, add the cashews into the chicken. Season well with salt and pepper. If necessary, thicken with a little cornflour suspended in water, then add to chicken, stirring well. If desired, add chopped fresh parsley just before serving. Serve on steamed rice with a side of greens.