IN THE POT | CREAMY TOMATO AND CHICKEN SOUP

This was so delicious that I’m actually thinking about putting it on next month’s menu plan. I served ours with rice and homemade bread (lathered in butter) – but I’m thinking next time I’ll follow the recipe suggestion and serve it with mashed potato and green beans.

It’s so simple to do and the sauce (or is that stew?) of the dish is just perfect for dunking bread into. A great winter meal. Two thumbs up! *wink*

(As you can see… I like to leave the chicken skin on… I need the saturated fats! *wink*)

Creamy Tomato and Chicken Soup

1.5kg chicken pieces, timmed of excess fat

4 bacon slices, fat removed, roughly chopped

2 onions, chopped

1 garlic clove, crushed

400g tinned choppde tomatoes

300g small button mushrooms, halved

250ml pouring cream

2 tablespoons chopped flat-leaf parsley

2 tablespoons lemon thyme

1. Put the chicken, bacon, onion garlic and tomatoes in the slow cooker. Cook on high for 3 hours, or until the chicken is nearly tender.

2. Add the mushrooms and cream and cook for a further 30 minutes, then remove the lid and cook for another 30 minutes to thicken the sauce. Stir through the parsley and lemon thyme. Serve with mashed potatoes and green beans.

Source: Kitchen Classics; Slow Cookers