Crockpot Chicken

crockpot chicken, looking for these recipes? check this for 5 best crockpot chicken: Chicken, bacon and mushroom casserole,Creamy coconut beef and pumpkin curry

Creamy coconut beef and pumpkin curry

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  • 1 tablespoon peanut oil
  • 1 tablespoon finely chopped fresh ginger
  • 80g (1/3 cup) rogan josh curry paste
  • 1.5kg beef chuck steak, cut into 4cm pieces
  • 400g can chopped tomatoes
  • 250ml (1 cup) Massel chicken style liquid stock
  • 1 sprig fresh curry leaves, plus extra, to serve
  • 600g peeled, deseeded pumpkin, cut into 3cm pieces
  • 1 tablespoon cornflour
  • 270ml can coconut cream
  • Steamed rice, to serve


  • Step 1
    Heat the oil in a large saucepan over high heat. Add the ginger and cook, stirring, for 1 minute or until softened. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Add the beef and cook, stirring for 5 minutes or until well coated.
  • Step 2
    Transfer the beef mixture to the bowl of a slow cooker. Add the tomato and stock. Stir to combine. Add the curry leaf. Cover and cook on High for 5 hours or until the beef is tender. Add the pumpkin. Cover and cook for a further hour or until pumpkin and beef is tender.
  • Step 3
    Place the cornflour and 80ml (1/3 cup) coconut cream in a small bowl and stir to combine. Add to the slow cooker and cook, with the lid removed, for 10 minutes or until thickened.
  • Step 4
    Divide the curry among serving plates. Drizzle with some of the remaining coconut cream (see note). Serve with rice and topped with extra curry leaves.

Chicken, bacon and mushroom casserole


  • 8 small free-range chicken legs
  • 1/4 cup (40g) plain flour
  • 2 tablespoons olive oil
  • 200g bacon rashers, rind removed and cut into 2cm cubes
  • 500g button mushrooms, halved
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 800g can diced tomatoes
  • 140g container tomato paste
  • Salt and freshly ground pepper, to season
  • Sour cream, to serve
  • Chopped continental parsley, to serve
  • Creamy polenta, to serve


  • Step 1
    Toss 8 small free-range chicken legs in 1/4 cup (40g) plain flour until coated. Heat 2 tablespoons olive oil in a frying pan over high heat. Add chicken and cook, turning until golden. Place in a 3.5-litre crockpot.
  • Step 2
    Add 200g bacon rashers, rind removed and cut into 2cm cubes, 500g button mushrooms, halved, 1 onion, chopped, and 2 garlic cloves, crushed, to the frying pan and cook for 5 minutes or until golden. Add to the crockpot with 800g can diced tomatoes and 140g container tomato paste.
  • Step 3
    Cook, covered, on Low for 4-6 hours or on High for 2-3 hours. Season well with salt and freshly ground pepper. Serve with a dollop of sour cream and scattered with chopped continental parsley on creamy polenta.

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