Slow Cooker Chicken and Peppers

So I’ve started to think about cooking again, a sure sign of recovery (I’ve also started to do the laundry too although ironing will have to be done sitting down if Ma goes on strike!). One of my favourite websites for food inspiration is Budget Bytes, the recipes are interesting and as the title suggests good for those on a budget, although lots of the pricing isn’t relevant for me and you do sometimes have to do some basic US to UK translation for some of the food and measures, the food is good.DSCF5024

Beth’s Slow Cooker Italian Chicken and Peppers was the ideal meal for me to start proper cooking with, mostly because it all goes in the slow cooker. However, I’ve not been doing my shopping since surgery, poor Mum has been doing it for me, we both knew that this would be the case, so when I got paid this at the end of October, I just transferred my food shopping money over to her. Which means that I don’t have any money (seriously, there 97p in my purse right now) to pop to the shops and pick up extra stuff that I might want, even if I could just walk down to the shops…

Which means that I adapted this recipe quite a bit. Firstly, I didn’t have any marinara sauce because as a general rule I don’t buy jarred sauces, what I did have was garlic, a tin of tomatoes and some tomato puree and some basil leaves (you can see where this is going can’t you?), I also never eat green bell peppers, they are unripe peppers and they give me indigestion, I used red, orange and yellow ones, finally the chicken in the freezer was a packet of mixed thighs and drumsticks which weighed about 1.5lbs, they weren’t boneless so less meat but it would have to do.DSCF5020 DSCF5022As per instructions, I intended to leave this on low for 8 hours, however, at 6 hours, it looked a bit watery (probably because of my tomato ‘sauce’, so I added another squirt of tomato puree and turned it up to high for the next hour or so.

I took out the meat, removed the skin and bones, shredded it and added it back to the sauce and peppers. It was ready to eat at that point but I decided that I wanted to eat this with dumplings. Suet dumplings to be precise. So 2oz of suet, 4oz of self raising flour, a sprinkle of dried oregano and 5 tablespoons of water. Mixed together, then made into dumplings and thrown in the slow cooker, about 30 minutes later, I had the perfect dinner for a rainy November evening.DSCF5023


About nicdempsey

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