It’s Tuesday which means it’s Slow Cooker recipe day! (I know, you’ve all been waiting with bated breath.)
This week’s offering is Hunters Chicken.
I made my own BBQ sauce for this but I imagine you could easily just buy a ready made sauce from the supermarket.
For the BBQ Sauce
1 onion (chopped)
3 cloves of garlic (crushed)
1 tsp fennel seeds
55g brown sugar
50ml dark soy sauce
300ml tomato ketchup
Fry the onion, garlic, fennel seeds and sugar in some oil.
Add the soy sauce and ketchup and mix well.
Bring to the boil and simmer for a few minutes.
If you want a smooth sauce then blitz in a food processor or leave it lumpy, entirely up to you.
4 chicken breasts
Streaky smoked bacon
Peel and slice potatoes, I’m not precious about thickness so mine came out a variety of sizes. I don’t think it actually matters how thick or thin but bear in mind that if you slice them thickly then it will take longer for them to cook. Lay out to cover bottom of slow cooker.
Wrap your chicken breasts in the streaky bacon and place them on top of the potatoes.
Pour over the BBQ sauce. If the sauce doesn’t cover the chicken then add water until they are mostly covered (bear in mind that the more water you add, the thinner your sauce will be)
Cook on low for 6 hours.
Serve with whatever veg you like. I opted for carrots and broccoli and although in this picture it doesn’t look like we had very much broccoli it’s actually Eli’s ‘I’m on a green vegetable embargo’ plate so I didn’t bother giving him a lot. Honest!
As a final touch, once the chicken is served, grate cheese over the top. I know that Hunters Chicken is supposed to be quite cheesy but this is a personal preference part. Go for as much or as little as you like.