- 1kg chicken pieces
- 4 rashers of Bacon
- 2 red – or one brown onion chopped.
- 2 cloves of garlic, crushed
- 1⁄4 cup of flour
- 1 can of diced tomatoes in juice tomatoes
- 1 can of Watties condensed tomato soup (or something similar)
- 1⁄2 cup chicken stock (low salt)
- 1⁄2 cup dry white wine
- 1 tablespoon Cajun seasoning
- 1 teaspoon of dried mixed herbs
- 1 sprig of fresh rosemary
- 1 bay leaf Black pepper to taste.
- Coat chicken pieces in flour, and brown in a hot pan. Once browned place into slow cooker.
- In a pan, fry bacon, onions and garlic. Put into the slow cooker with the chicken. Use 1⁄4 of the stock to deglaze the frying pan – give it a stir to make sure you get all the tasty bits from the pan – and put into the slow cooker…. Throw in everything else – and leave for 4 hours on high, or 8 hours on low.
- If I was doing something like lamb shanks… I would take out the bacon, the stock and the tomato soup. And use a red wine instead of white. Maybe use less Cajun spice, and throw in some more rosemary. And then add in like carrots, celery, parsnip – whatever of those kind of veggies you like.
- Beef I would do pretty much the same as the lamb… but I would add some kumara/sweet potato, and half way through the cooking, I would throw in mushrooms as well.
- For the beef or lamb, follow the same kinda method…flour the meat, then brown it, cook off the onion/garlic – then straight into the slow cooker with all the liquid, herbs and spices.
This meal goes well with a big pot of creamy, garlic mashed potato.