Slow Cooker Sausage Casserole – Pic Heavy

More of a winter-warmer type recipe (but today has been relatively cold, hence this being our dinner tonight) this yummy casserole warms the cockles of your heart, and right through to your stomach.  This is a fab recipe for the whole family (my 3 year old loves it), and I think it all only cost me around £2.50 to make!!

Ingredients:

1 pack sausages (I used Richmonds’ 16 thin sausages)

1/2 onion – diced thinly

1 tin peeled, plum tomatoes

1 tin baked beans (I used Branston)

1 or 2 drops of Tabasco sauce

Method:

1.  Lightly fry your sausages in your choice of oil / fat, until they appear to be a nice browny colour.  Ensure to turn them every now and again.

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2.  When the sausages are nicely cooked, remove from the pan, and dry on a paper towel (to absorb as much grease as possible).  Leave the remaining oil in the pan.

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3.  Lightly fry your diced onion in the fat / oil that is still in the frying pan.

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4.  Turn the heat down on the frying pan, and chop your sausages up in to ‘bite size’ pieces.

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5.  Place the peeled, plum tomatoes in to your ceramic pot of the slow cooker.  Strain the onions from the oil, and add to the tomato mix, and add one or two drops of Tabasco sauce.  Using a hand blender, blend until the mixture becomes smooth.

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6.  Once smooth, add the sausages and the tin of baked beans (don’t bother to strain away the tomato sauce in the beans), and stir thoroughly to ensure the sausage ‘bites’ are all covered in the tomato mixture.

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7.  Put your ceramic dish inside the slow cooker, and add the lid.  Turn your slow cooker to ‘high’, and leave to cook for 4 hours.

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8.  The tomato mixture should now be bubbling away nicely, so give it a final stir before serving.  Enjoy x

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Slow Cooker Chicken & Tomatoes

This recipe is slightly different to my Italian Chicken in Tomatoes; where as I used slightly different ingredients, and I cooked this using my slow cooker (crock pot).  However, if you don’t have a slow cooker, you can very easily make this in the oven too.  I have included both methods – one for the slow cooker, and the other for the oven.

I absolutely, well and truly think that this recipe beats my previous Italian Chicken in Tomatoes.

Enjoy x

 

Ingredients

1 (or 2) chicken breasts per person

Garlic and herb cream cheese (I used Asdas’ own)

1 tin of peeled, plummed tomatoes

3 tablespoons olive oil

A “good shaking” of paprika (I used approx. 1 dessert spoon)

Salt & pepper

About 80g of your favourite hard cheese (red Leicester, Cheddar, Cheshire, etc.)

 

Method for the slow cooker

Using a sharp knife, butterfly the chicken breasts (this is when you slice the chicken breast in half, but not all the way through).

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Using a butter knife, spread a “good” quantity of the cream cheese inside the chicken breast, then close it back up.  You now have a “stuffed chicken breast”.

Place the breasts inside the ceramic pot/bowl, inside of the slow cooker; trying not to overlap each piece.

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In a jug (or bowl), pour the tinned plum tomatoes, and “mush” them up with a fork.  If you prefer a smoother sauce, you can blend the tomatoes instead.  When you are happy with the consistency of the tomatoes, add the olive oil, paprika, and salt & pepper (to taste).  Give a final stir.

Pour the tomato mixture over the chicken breasts, and place the lid on (I got my son to help me with this).

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Turn on your slow cooker to “HIGH” for 5 hours, or “LOW” for 8 hours.

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When there is only approx. 30 minutes to go, carefully lift the lid and sprinkle some grated cheese over the chicken breasts.  Replace the lid and allow to continue to cook.

Serve with anything you like (veg, potatoes, pasta, rice…).

Enjoy!

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Method for the oven

Preheat the oven to 210C (190C for fan assisted ovens).

Using a sharp knife, butterfly the chicken breasts (this is when you slice the chicken breast in half, but not all the way through).

Using a butter knife, spread a “good” quantity of the cream cheese inside the chicken breast, then close it back up.  You now have a “stuffed chicken breast”.

Place the breasts inside an oven proof glass / ceramic dish; trying not to overlap each piece.

In a jug (or bowl), pour the tinned plum tomatoes, and “mush” them up with a fork.  If you prefer a smoother sauce, you can blend the tomatoes instead.  When you are happy with the consistency of the tomatoes, add the olive oil, paprika, and salt & pepper (to taste).  Give a final stir.

Pour the tomato mixture over the chicken breasts, place the lid on and place in the centre of the oven for 30 minutes.

When the time is up, sprinkle the grated cheese over the breasts, replace the lid, and cook for a further 30 minutes.

Serve with anything you like (veg, potatoes, pasta, rice…).

Enjoy!