RECIPE: Chicken and Bacon Casserole

Time: 30 mins preparation, 8 hours cooking in slow cooker

Servings: 3 adults

Ingredients:

3 chicken legs

4 sticks of celery

1 large leek

2 tablespoons of tomato puree

Chicken stock 1 pint

6 half rashers of smoked streaky bacon

3 tablespoons of cornflour

3 medium onions

Olive oil

Method:

Slice the celery and place in the bottom of the slow cooker.

Brown the chicken all over in the olive oil in a large frying pan then place on top of the celery, retaining the oil.

Slice the onions, leeks and bacon and lightly fry in the retained oil until the onions start to soften.

Stir in the tomato puree and add the stock to the pan and heat until just starting to simmer.

Empty pan into the slow cooker on top of the chicken.

Heat on high until starting to simmer then turn down to low for 7-8 hours.

Remove chicken pieces and debone, adding the meat back to the sauce and thicken with the cornflour.

Serve with boiled rice.

***If you prefer, you can use chicken breast pieces or diced breast. I used legs as they give more flavour***