The recipe already contains capsicum, tomatoes and beans, but you can also add things like chunks of carrot and zucchini if you want to include more vegetables.
- 2 large chicken breasts, no skin, each piece cut into 4
- 1 large onion, diced
- 1 red capsicum (red bell pepper), cut into chunks
- 2 tsp. Worcestershire sauce
- 1 tsp. brown sugar
- 2 tsp. Dijon mustard
- 1 can crushed or diced tomatoes
- 1 tsp. dried rosemary
- 1 tsp. smoked paprika
- 2 large garlic crushed
- 1 chorizo diced
- 1 cup chicken stock, heated
- 1 can white beans (cannellini or butter)
- S&P to serve
- 2 cups brown rice to serve
- Turn on your slow cooker.
- In a non-stick frypan heat olive oil on med and sauté the onions and capsicum until softened, place in slow cooker.
- In the same frypan, cook the chorizo sausage for a few minutes until browned. Place in slow cooker when done.
- Now in the slow cooker add the tomatoes, stock, sugar, mustard, rosemary, garlic, and Worcestershire sauce, season with S&P and mix with wooden spoon and place the cut chicken so it is covered with all the liquid. Cook on low for 6 hours.
- After 6 hours add the white beans and cook a further hour.
- Serve with Brown Rice.
Servings: 4 Serving size:534g
|Average Serve||Average 100g|
|Energy||2070 kJ||388 kJ|
|494 Cal||93 Cal|
|Protein||53.4 g||10.0 g|
|Fat, total||14.4 g||2.7 g|
|- Saturated||5.0 g||0.9 g|
|Carbohydrate||32.5 g||6.1 g|
|- Sugars||10.6 g||2.0 g|
|Sodium||631 mg||118 mg|
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