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Prep
10m
Cook
7h 30m
Total
7h 40m
Prep
10m
Cook
7h 30m
Total
7h 40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Slice the potatoes in half and dice the chicken breast. Add them to the slow cooker along with the garlic powder and oregano.
600 g Chicken breast
600 g New potatoes
2 tsp Garlic powder
1 tsp Oregano
Step 2
Pour in the chicken stock, place the lid on top, and cook on low for 6-7 hours or high for 4-5 hours.
400 ml Chicken stock
Step 3
Half an hour before serving, chop the broccoli into florets and add them to the slow cooker. Mix well, then replace the lid and cook for the final 30 minutes.
1 head Broccoli
Step 4
Meanwhile, prepare the cornflour slurry by mixing the cornflour with the water, and grate the cheese.
1 tbsp Cornflour
125 g Cheddar cheese
Step 5
Remove the lid and stir in the cornflour mixture, double cream, and cheese. Mix well until the sauce has thickened and the cheese has melted.
200 ml Double cream
Step 6
Scatter over fresh parsley and serve.
1 handful Fresh parsley
For
4
M
I
600
g
Chicken breast
600
g
New potatoes
1
head
Broccoli
2
tsp
Garlic powder
1
tsp
Oregano
400
ml
Chicken stock
1
tbsp
Cornflour, mixed with 2 tbsp water
200
ml
Double cream
125
g
Cheddar cheese, grated
1
handful
Fresh parsley, optional
Per Serving
Calories
699kcal
Fat
39g
Saturates
23g
Carbs
35g
Sugar
4g
Protein
48g
Fibre
6g
Sodium
607mg
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