Remove the chicken from the fridge 30 minutes before cooking to take the chill of it, then fold into the sauce before popping it into the slow cooker … nothing could be easier!
You will need to use a large slow cooker for this recipe.
There are a variety of options for serving the chicken, and the picture shows the chicken being served over cauliflower puree (see main post for link) and a lovely fresh salad. Totally delicious!
Leftover chicken can be refrigerated in the sauce which will set like a jelly. When using the chicken the next day, remove from the jelly, slice what you need and use in wraps, sandwiches, or as a topping for Green Chickpea and Israel Cous Cous Curry (see main post for link) which is what we did for the following night’s dinner. The “jelly” melts quickly into a sauce again, so I poured that over the chicken sitting on top of the cous cous and it was delicious. Leftover sauce can also be stirred through any kind of grain, or added to soups, etc. Please don’t throw it away as it is too yummy to do that.