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Serves 6 ❄
- 8 skinless chicken pieces
- 4 bacon slices, rind removed and chopped
- 4 stalks celery, chopped
- 420g can condensed cream or chicken soup
Our ‘Queen of the Slow Cooker Hayley Stephenson, says you can adapt almost any recipe for the slow cooker to save yourself some precious time in the afternoons. Simply pop all of these ingredients (plus carrots, potatoes and onions if you have them) into your slow cooker on low for 7 to 8 hours.
Preheat oven 180°C. Place chicken in a casserole dish topped with bacon and celery. Season with cracked pepper. Add soup and bake, uncovered, for 1¼ hours or until chicken is cooked.
Eat half and freeze half. Use leftovers in little Chicken Pot Pies: Simply fill a ramekin with the leftover stew and top with a round of putt pastry. Bake in a hot oven for 20 minutes… Scrummy!
Source: 4 Ingredients Menu Planning
