Recipe Of The Week – Halloween Special
There’s nothing better than being able to bung everything in the slow cooker, let it do it’s thing, and return to a fully cooked and delicious meal! Give this one a try, it’s creamy without having to feel guilty about it!
Serves 6
Ingredients
Method
- Heat the oil in a frying pan before adding in the chicken thighs. Fry over a medium heat for 4-5 minutes until browned. Once browned, place in your slow cooker
- Add the onion to your empty frying pan and heat for 2-3 minutes. Add the garlic and ginger and continue to heat for another 2 minutes, once completed, add this to your slow cooker
- Add the stock, celery, mushrooms, butternut squash, thyme and bay leaves to your slow cooker and stir to combine, ensure that everything is covered with liquid – if not, add a little more stock
- Place the lid on your slow cooker and cook for 8-10 hours on low
- Approximately half an hour before serving, stir in the natural yoghurt and place the lid back on the cooker
- Once finished, remove the lid and drop in the spinach leaves, stir through until wilted
- Serve with brown rice and a sprinkling of chopped basil
