Slow Cooking - Organic Chicken Casserole.

There’s nothing better than cosying up on a chilly day, or when you’re feeling a little under the weather, with a delicious bowl of warming chicken casserole. It’s like a hug in a bowl (which we could all use right now hey?)

Slow cooking is a gentle way of preparing food whereby any vitamins and minerals that might leach out of the food during cooking are kept in the liquid you drink with the meal. This means more chance of your body and eggs/sperm getting the benefit of those amazing vitamins and minerals - making them more bioavailable.

Slow cooking uses lower temperatures and longer cooking times compared to cooking methods like boiling or frying, reducing the potential for harmful by-products to build up. It also helps any meat that you are cooking to become more tender and easier to digest within the body.

I love slow cooking not only for the above reasons but because a recipe can be quick to prepare first thing, leave it slow cooking for the day or the morning and come home to a delicious ready-to-eat meal. Taking that little bit of extra stress away from your day is so important when you’re on that fertility rollercoaster.

This recipe is one of my all time favourites and I usually make a batch once a week. A little trick I’ve started doing recently is to skim the fat off the top of Spring Bone Broth, Blonde Chicken (the tastiest chicken broth I’ve found and this is not an ad) and add it to the dish for extra depth of flavour.

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Organic Chicken Casserole

Yield: 4

Author: Sally Dixon

Ingredients

• 4 Organic Chicken breasts
• 1 onion
• 1tbsp extra virgin olive oil
• 2 cloves garlic, crushed
• 3 medium carrots, diagonally sliced
• 1 large leek, sliced
• 1 stick celery, sliced diagonally
• 400g frozen peas
• 200g spinach
• 1/2 lemon (zest only)
• 800ml chicken stock
• 2 sprigs fresh rosemary
• 1/2 tsp sea salt
• freshly ground pepper to taste

Instructions

1. If you have a crockpot that can be used on the hob, add the oil to the pan and sear the chicken breasts on both sides. (Option to sear in a seperate pan and then add to your crockpot).
2. To the crockpot or pan, add the onion, carrots, leek and celery and cook for 5mins, adding the garlic for the last minute of cooking.
3. Pour the stock into the crockpot together with the chicken, onion, carrots, leek, celery and garlic. And the sea salt, rosemary sprigs and lemon zest then cook for 4hours on low. 
4. After 4 hours shred the chicken breasts and add the frozen peas and spinach, stir in until the spinach has wilted. 
5. Add salt and pepper to taste, serve with some fresh herbs as a garnish. 

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