It's this time of year that my slow cooker makes a more frequent appearance. I love slow cooker dinners. They are really easy to put together and at the end of the day, depending on the recipe, it's ready or you just have to chop up some salad (like this recipe below) or make some pasta or rice to serve along side it.
This Asian Chicken Salad isn't really a winter dish, but my kids absolutely love it. I found this recipe in the little recipe book that came with my crock-pot, there is quite a few recipes in there worth trying. I've made it a few times now for dinner and lunch. However, I have tweaked the recipe ever so slightly as we aren't fans of coriander and prefer to use brown sugar instead of palm sugar.
This is also a great way to poach chicken to have on hand for salads for lunch through the week or stir through enchilada's or pasta dishes.
Asian Chicken Salad
Author: Katrina Springer
2 large chicken breasts
Salt and pepper to taste
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 medium brown onion, roughly chopped
1/4 cup parsley, chopped
1 litre chicken stock
1 sugar loaf cabbage, finely sliced
1/2 red onion, thinly sliced
1 cucumber, chopped
1 punnet cherry tomatoes, halved
1/2 cup roasted peanuts, chopped
1/2 cup fried shallots
50g brown sugar
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
1 cup olive oil
Add chicken breasts to slow cooker and season with salt and pepper.
Add carrot, celery and onion and then pour over chicken stock.
Cook on LOW for 6-8 hours or HIGH for 4 hours.
Remove chicken from slow cooker, discard vegetables and liquid.
Shred the remaining chicken breast using two forks and set aside.
Combine all salad ingredients in a large bowl with shredded chicken.
To make dressing, whisk all ingredients in a small bowl until combined, immediately pour over salad.