A lovely hot casserole on a cold night.

Ingredients (serves 4)

  • 1 medium Potato (I used Kestrel) diced
  • 1 medium Carrot diced
  • 1 medium Sweet Potato diced
  • 1 cup Corn
  • 1 cup Peas
  • 3 cups Breast chicken fillets diced in chunks
  • 1 cup Bacon diced
  • 1 Litre Chicken Stock


  1. Brown the chicken and bacon in a fry pan.
  2. Add all the vegetables to the bottom of the slow cooker, and add the chicken and bacon on top. Cover with the chicken stock.
  3. Cook on slow for 8 hours.

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