Steve Cowles
Chicken with Cannellini Beans
Slow Cooker
This slow cooker recipe was adapted to my own taste from an original I found on the Asda recipe site.
Overview
Timing:
Produces:
5 hours (excluding soaking)
3 to 4 servings
Ingredients
600g Chicken Breasts
1 Yellow Pepper
1 Onion
1 Clove Garlic
150g Carrots
120g Dried Cannellini Beans
1 tsp Dried Tarragon
1 Chicken Stock Pot
300ml Boiling Water
1 tsp Cornflour
Crème fraîche (to serve)
Steps
Soak the cannellini beans in tater for at least 5 hours or preferably overnight, drain before use
Finely chop the onion and garlic
Cut the carrots into batons
Add all ingredients (except the and cornflour and Crème fraîche) to the slow cooker.
Cook on high for 4 – 5 hours.
Mix the cornflour with a small amount of gold water and stir into the casserole.
Cook for a further hour.
Stir in the Crème fraîche (I used 4 tbsp for a single portion) and serve with pasta or new potatoes and fresh vegetables.
Tip: if you are freezing some of this do not add the Crème fraiche to the portions to be frozen, you can add some after reheating).