. . . Ahhh another delicious slow cooked meal for winter. I’m not one for crazy kitchen utensils or appliances as I tend to never use them as they’re too hard to get in and out of the cupboard, too hard to clean, make too much mess etc. etc. 🙅♀️ BUT my slow cooker is one appliance that has had the most use out of all my appliances… ever. . If you don’t already have one, go buy one today. They’re as cheap as $30 from target or kmart and will save you so much time and energy in cooking and are especially good during winter!! ❄️😋🙌🏻You basically throw your ingredients in and cook over night or during the day for 8 hours for the most tender, scrumptious meals. No effort is what I love haha. . Recipe for this slow cooked goodness below 🤤(I didn’t really write the recipe down so this is from memory): . . Chicken and Veggie 🍜 soup . Ingredients. >500g Chicken thighs, whole. >1 x small broccoli head, cut into small chunks. >3 x small carrots, cut into small chunks. >3 x potatoes, cut into small chunks. >2 x zucchini, cut into small chunks. >2 x cloves garlic, crushed and chopped finely. >3/4 cup uncooked brown rice. >500ml natural chicken stock (low sodium). >3-4 tbsp. low sodium soy sauce or tamari sauce. >2 tbsp. nutritional yeast. Sea salt and pepper to taste. >2 tbsp. olive oil. >Boiled water to cover rest of ingredients. . . Method. Heat oil in large pan, season chicken with some salt, pepper and nutritional yeast, garlic and pan fry thighs so lightly browned on either side. Meanwhile chop rest of ingredients and add to slow cooker along with liquids then place chicken on top. Stir all ingredients and let cook on low for roughly 8 hours. If you’re home, stir every few hours. Season with sea salt, pepper and nutritional yeast. . . Ps. I’ve currently got a yummy pumpkin soup cooking!! Recipe to come! What’s your favourite winter 🤔😋🍜meal!? #sundayfunday #sundaymealprepday (at Gold Coast, Queensland)
