Slow Cooker Chicken, Butternut Squash and Tomato Casserole
1 medium onion – finely chopped
6 chicken thighs (skinned and boneless)
2 carrots – sliced
1 butternut squash – roughly chopped
2 stalks of celery – chopped
2 cloves of garlic – crushed
2 large potatoes – roughly chopped
1 red pepper – sliced
1 green pepper – sliced
1 small cup of frozen peas
300ml of chicken stock
1 tablespoon of Balsamic Vinegar
1 teaspoon of worcester sauce
1/2 jar of passata
Salt and pepper to season
I added all ingredients to a slow cooker and cooked on the 6 hour high setting.
If you haven’t got a slow cooker, you can do this in a large saucepan.
Just brown the onion, garlic and chicken first
Then add all the other ingredients, bring to a boil and simmer on a low heat for a few hours until all vegetables are tender.