Now that my son Ted is back to school I’m in need of quick and easy meals to get me through the week. The slow cooker is so useful for cooking a delicious mid week or weekend meal. When we are busy and we still want our dinner in the evening the slow cooker comes in very handy. It’s not only great for saving time but it also uses less electricity too.
Slow cookers use less electricity than a conventional oven. Therefore not only does this invention save you time it can also save you a lot of money as well. Plus you can cook cheaper cuts of meat in a slow cooker that are normally quite tough unless cooked slowly. A slow cooker is a perfect place to cook chicken legs as well. It makes the leg very juicy and the meal was packed with flavour too. It’s a great meal for a busy mum or dad. We loved this one and we hope you do too. Below is a video and recipe for you.
Do you have a slow cooker and if so, what do you like to cook in it? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Teaspoon
- Large mixing bowl
- Slow cooker or baking tray
- Saucepan
- Stirring spoon.
- Sharp knife
- Chopping board
Ingredients for the Masala chicken
- Chicken legs or breasts x 500g
- Garam masala x 2 tsp
- Ground sweet cinnamon x 1 tsp
- Dried mixed herbs x 1 tsp
- Coconut cream x 200mls
- Salt and pepper to taste
Method
- Mix the garam masala. ground sweet cinnamon, dried mixed herbs, coconut cream and salt and pepper to taste in the large.
- Put the chicken breasts into the large mixing bowl and cover the breasts or legs in the coconut mixture.
- Place the bowl into the fridge for at least 4 – 6 hours or preferably overnight.
- Put the chicken into the slow cooker and cook on a low heat for 7 – 8 hours or on high for 3 – 4 hours.
- Once cooked turn the slow cooker off and leave the chicken to cool.
- When the chicken is cooled shred it with a knife and fork by pulling it apart.
Method for the oven
- Add in the spices and herbs and mix all of these ingredients together.
- Put the chicken legs or breasts into the large mixing bowl and cover the breasts in the coconut mixture.
- Place the bowl into the fridge for at least 4 – 6 hours or preferably overnight.
- Preheat the oven to 180°C or gas mark 5.
- Put the chicken into the baking tray and place in the oven for 25 – 30 minutes or until the juices run clear.
- Once cooked remove from the oven and leave to cool.
- When the chicken is cooled shred it with a knife and fork by pulling it apart.
Ingredients for the rice
- Rice x 300g
- Bone broth or chicken stock x 600mls
- Onion x 1
- Courgette x 1
- Mild, medium or hot chilli powder x 1 tsp
- Ground cumin x 1 tsp
- Ground coriander x 1 tsp
- Ground ginger x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Dried mixed herbs x 1 tsp
- Tamari x 2 tbsp
- Coriander x 2 large handfuls
- Salt and pepper to taste
- Oil for the pan
Method
- Rinse the rice with water twice through the sieve and set aside.
- Peel, slice and dice the onion.
- Next peel and grate the courgette
- Put the saucepan onto a high heat on the hob and add oil to the base of the pan.
- Leave the pan to heat up and once it’s smoking slightly add in the onion.
- Fry the onion until it becomes see through or clear.
- Add in the courgette and fry for a further few minutes.
- Sprinkle over the mild, medium or hot chilli powder, ground cumin, ground coriander, ground ginger, ground sweet cinnamon and dried mixed herbs and continue to fry for another minute.
- Put the rice into the saucepan and fry for a minute or so.
- Pour enough bone broth or chicken stock to cover it and then about 2 centimetres above that.
- You may need more water than I have suggested above, so add the 250mls then if you need more add it.
- Put the tamari in at the point too.
- Add in salt and pepper to your taste.
- Turn the heat back up and bring all the ingredients to the boil.
- When the ingredients are at boiling point, turn the heat down and leave to simmer on a low heat.
- Go back to the rice and if there is a little bit of broth or stock in the saucepan with the rice, turn the heat up and start to stir it until all the broth or stock disappears.
- Slice the coriander and add it to the cooked rice. .
- Set the rice to one side.
Method for putting the bowl together
- Put a quarter of the meat into a bowl
- Shred the chicken with a knife and fork until it turns into thin strips.
- Next put a quarter of the rice into the bowl too.
- Add in a quarter of the rice and pour over the leftover sauce on top.
- Then serve and enjoy.
Slow Cooker Shredded Masala Chicken and Rice was delicious. My little family and I really enjoyed this dinner. There was leftover chicken that I ate the next day in a pasta salad and that was really yummy too. When I cook rice I generally only cook it for the day we are going to eat it. When rice is left for too long it can harbour germs that aren’t good for the gut. So the next day I thought I would try the leftover shredded chicken with pasta and it worked just as well as the rice dish. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 