Throw this recipe for Chicken Casserole together in five minutes and leave to cook in the slow cooker
4 medium onions, cut into large dice
2 tsp olive oil
650g skinless chicken thighs, trimmed and cut into large cubes
1 cup converted rice
2 cups chicken stock (I use store-bought)
1 cup sliced mushrooms (white button or cremini, or a mix)
1/2 tsp kosher salt
1/2 tsp fresh black pepper
Spray the inside of a 3-litre slow cooker with cooking spray. Add the onions and olive oil, and stir. Cook on HIGH for 2 hours.
Stir in the chicken, rice and chicken stock. Continue cooking on HIGH for 1 hour.
Then, add the mushrooms, salt and pepper. Cook on HIGH for 30 minutes. Taste, and adjust seasoning with salt and pepper if needed.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.