A delicious wholesome meal that can be thrown on in the morning and enjoyed in the evening - serve with rice or mashed potato or sweet potato. This recipe is great for lunch the next day - if there's any left!
Heat a pan over a medium heat.
Add the butter, onion, garlic and chicken breast.
Lightly fry on both sides for approximately 1-2 minutes. Remove from the heat and transfer into the slow cooker.
Place the coconut milk, vegetable stock, pepper, sun-dried tomatoes and the basil into a large jar and mix well. Pour into the slow cooker over the chicken breast.
Cook on low for 8 hours.
When the 8 hours is up turn off the heat and stir through the baby spinach leaves and parmesan and place the lid back on for a further 15 minutes while you make the rice or mash.
Split the chicken and sauce over the rice or mash in 4 bowls.
Sprinkle with extra lightly dried basil and cracked pepper (if needed).
Enjoy!
Ingredients
Directions
Heat a pan over a medium heat.
Add the butter, onion, garlic and chicken breast.
Lightly fry on both sides for approximately 1-2 minutes. Remove from the heat and transfer into the slow cooker.
Place the coconut milk, vegetable stock, pepper, sun-dried tomatoes and the basil into a large jar and mix well. Pour into the slow cooker over the chicken breast.
Cook on low for 8 hours.
When the 8 hours is up turn off the heat and stir through the baby spinach leaves and parmesan and place the lid back on for a further 15 minutes while you make the rice or mash.
Split the chicken and sauce over the rice or mash in 4 bowls.
Sprinkle with extra lightly dried basil and cracked pepper (if needed).
Enjoy!
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