Easy Chicken and Vegetable Casserole

It’s certainly worth trying this recipe – it’ a good one to have on hand for busy days, simple to make and delicious to taste.

Easy Chicken and Vegetable Casserole

3 skinless chicken breasts (about 750g) – cut into 2.5cm cubes

1 onion, diced

1 medium carrot, cut into 1cm pieces

2 sticks celery, sliced

1 medium  to large potato, peeled and cut into 1cm pieces

Large handful green beans, cut into 2cm pieces

½ to ¾ cup cherry or currant tomatoes

2 teaspoons ground coriander

3 teaspoons ground cumin

1 teaspoon sweet paprika

165ml tin  coconut milk

½ cup water

1 tablespoon tomato sauce

3 teaspoons tomato relish or chutney

3 teaspoons sweet chilli sauce (or ½ to 1 teaspoon dried chilli flakes or 1 long red chilli, finely diced)

1 teaspoon apricot jam or quince or crabapple jelly

1 teaspoon chicken or vegetable stock powder

3 teaspoons cornflour mixed to a paste with 1 ½ tablespoons cold water, optional

Place all ingredients, except cornflour paste in slow cooker, and cook for 3 hours on high (or 5 to 6 hours or low) until chicken and vegetables are cooked.  Remove lid and stir in some or all of the cornflour paste until thickened if necessary (make sure cooker is on High setting when you do this).

In the recipe I have listed currant tomatoes.  I’ve grown these this year and they are amazing.  I purchased the plants from the Botanical Gardens in Hobart and they are prolific bearers.  The tiny yellow tomatoes are little flavour bursts.  Anyway, if you don’t have them you can use cherry tomatoes instead, or even just diced tomatoes.