You may remember that a few weeks ago I posted a recipe – well less of a recipe and more of a how to on how to cook a whole chicken in the slow cooker. You can find that post here.
As I’ve said before it’s not as golden and gorgeous to look at as a typical roast but the flavour and succulent meat is worth it.
We enjoyed it so much that we have since made it several times and we manage to make about 3 meals out of it.
First of all, you will need:
1 medium chicken and veg cooked via the method in the post above ( with addition of celery and sweet potato)
1 cup of frozen peas
An additional 150ml of hot water
Dried spaghetti – about 100g broken into smallish pieces
*You could add salt if needed but we didn’t due to young baby
Last night I slow cooked a medium whole chicken following pretty much the same guide as in my last blog post but adding sweet potatoes and long strips of celery and I didn’t add any olive oil – purely because I didn’t want an oily stock. I also forgot to add any herbs which hasn’t affected the recipe I’m about to share. So I cooked the chicken for 5 hours on high then removed it and left the veg/juices/stock of which there were a lot to cool. Once cooled I placed in the fridge and this morning I skimmed off the fat.
I then returned the stock/veg to the slow cooker ( minus the celery which I love but my kids find a little stringy) along with 150ml ( approx) water, about 1/3 of the roast chicken which I had stripped and shredded the night before and the frozen peas/black pepper. I turned on low and cooked for about 4 hours. For the last 20 mins or so I turned up to high and added my dried spaghetti pieces. You could use fresh egg noodles which won’t require as much time. Check that the pasta is cooked and serve immediately.
It’s comfort in a bowl. It’s hard to find a broth which tastes that good. It served two hungry adults for lunch, toddler and a weaning baby as well as a big tub for lunch tomorrow.