As a student, especially one that spends long periods in a lab, I have a reduced amount of time to spend cooking when I come home. Recently I was kindly graced a crock-pot – namely a Crock Pot 37401BC Slow Cooker Brushed Chrome 3.5L to try out slow cooking for myself. I have decided over the next few months to write a series of crock pot recipies which I have decided to name the crock-pot series!
Hot Pot (Serves 3-4)
My first recipe to try is Chicken Hot Pot, you may think it strange that I’ve chosen chicken instead of lamb, but often chicken breasts are buy one get on free in the supermarket near me so I tend to stock up! Chicken is also a healthier meat than lamb!
- Olive Oil
- 1 large carrot chopped or many small carrots
- 1 large onion chopped or many small shallots
- 3-4 chicken breasts or chopped neck of lamb. You could use other meat cuts though.
- 1-2 large potatoes or 2-3 smaller potatoes chopped
- 2 crushed cloves of garlic
- A small amount of batter made from 4 table spoons of flour and 6 table spoons of water.
- 1 pint of water with a dissolved stock cube in.
- Salt and pepper to season
- Seasonal vegetables to serve with if you want!
- At the bottom of your crock pot place half the carrot, onion and garlic.
- Season your chicken slightly with some salt and pepper and seal it by frying it briefly in a pan until you can no longer see any pink skin.
- Place this on top of the carrots, onions and garlic and then place the rest of the carrot, onion and garlic on top.
- Then cover with your batter.
- After this slice your potatoes and cover the dish with them.
- Pour over the pint of water with stock cube, and then season your potatoes with some salt, pepper and a bit of melted butter.
- Put the crock-pot on “Low” and leave for 5-6 hours!