There are hundreds and thousands of recipes on the World Wide Web so why am I wasting time trying to even compete with the professional sites you can visit. I suppose I’m trying to show that someone with limited cooking skills can cook nice food. I also hope as time goes on I might actually become good at it. Oh and gadgets, did I mention gadgets. I’m lazy so if I can find a gadget to simplify or speed up cooking then I’m all in. So we night look at one or two zizzy sparkly things along the way.

It’s been an exciting week. We bought a new car and picked up our Christmas tree. We always buy a real tree from a sustainable grower. The smell of pine fills the dining room. It’s lovely. I also was forced to buy a new slow cooker. Now, I may have done the wrong thing and jumped in too quickly. Fran unplugged the slow cooker before it had finished its cycle. The cooker then refused to power up for 48hrs. I remembered it had done this before. I’m not sure if it’s a safety mechanism or whether the processor inside just gets confused but it was dead. (If anyone knows please drop a comment below) Either way the Andrew James slow cooker is on the subs bench and onto the pitch is a 6.5 litre Morphy Richards machine which cost £66 from Amazon UK.

I borrowed and tweaked this recipe from the BBC food section. I replaced white onion with red and added M & S chefs carrots to give more sweetness.

Ingredients

• 2 tbsp sunflower or vegetable oil
• 2 red onions, finely chopped
• 2 garlic cloves, crushed
• 65g/2¼oz plain flour
• 1.25 litres/2 pints hot chicken stock, made with 2 chicken stock cubes
• 1 tsp dried mixed herbs
• 4 chicken thigh fillets, boneless and skin removed (see Tip)
• 5 tbsp milk
• Pack of ‘chef’ carrots chopped into fine slices.
• salt and freshly ground black pepper

1. Tip the onions and garlic into a slow cooker and toss with the flour. Stir in the stock, mixed herbs, carrots and lots of freshly ground black pepper until well combined. Add the chicken to the slow cooker pot (there’s no need to cut it up), cover and cook on High for 3–4 hours or Low for 5–7 hours, until the chicken is very tender.
2. Remove the lid and shred the chicken into small pieces using two forks. Stir in the milk and season with salt and pepper. Zizz it with a blender stick then cover and cook on High for 15 minutes more, or until the soup is hot. Sprinkle over the herbs and serve with the warm crusty bread.

It really was a tasty tasty soup. So simple even without crusty bread. Definitely make it again and it lasted us 2 days.. Enjoy.

It’s Friday Let’s Cook Slow Cooker Chicken Soup was brought to you by Dodo Productions ©️ 2️⃣0️⃣2️⃣3️⃣