One of the things I've always wanted to own is a slow cooker. My mum didn't like the idea of slow cooking - she has a pressure cooker to make it all go by faster. While I understand the appeal of pressure cookers, I wanted pull-apart moist perfection that is not always achievable in a pressure cooker. That, and I'm bloody terrified of getting scalded by the steam from pressure cookers.
After a painful bout of food poisoning over the weekend from a Mexican spot, I got inspired by Natasha's food and decided that I wanted gluten-free chicken wraps for the week. Instead of throwing them chicken breasts in the oven or grilling them over the stove like I usually do, I decided to slow cook them over the stove.
Here's what I used:
- 5 tablespoons of Chilli paste - I have chilli paste from grounded dry chilli ready for cooking all the time. You can choose not to use chilli paste and just use pepper instead.
- 1 red bell pepper
- 4 stalks of celery
- 1 habanero
- 200g of baby carrots
- Half a large onion
- 500g of chicken breast
- 1 teaspoon of dill
Chop up all the vegetables roughly. I chopped up the chicken too. Put all the ingredients into a pot, and pour water into the pot. Make sure the water covers all the ingredients and set it over a very low flame.
Check it from time to time to make sure the water doesn't spill over. I honestly thought it would take about three hours, but by two, the chicken was pulling itself apart in the pot, and it was ready. Fish the chicken out from the broth, and pull it apart with a fork, it should come apart really easily.
Don't throw away the broth. It'll make a great noodle soup (which is what my husband is having for dinner tonight!)