Ingredients

• 3 Large chicken breast cut into bite-sized chunks
• 1 Chicken stock cube
• 400g Chopped tomatoes
• 1tsp Dried basil leaves
• 1tsp Dried marjoram
• 1.5 Onions diced
• 1 tbsp Rapeseed Oil
• 450g SuperValu butternut squash peeled, deseeded and cut into bite-sized chunks
• 200g SuperValu button mushrooms cut in half
• 1 handful SuperValu fresh basil to garnish
• 5 SuperValu rashers cut into large strips
• 1tbsp SuperValu tomato purée
• 200ml Water boiling
• 1tbsp Wholegrain mustard
• 1 handful Broccoli steamed
• 4 slices Crusty bread
• 1 handful SuperValu beans steamed

Method

1. Place the bacon and onions in the slow cooker and put the chicken and butternut squash on top. (Tip: To reduce the cooking time by 1 hour, boil the chopped squash for 8 minutes in a saucepan to soften it before adding to the slow cooker along with the chicken.)
2. Pour the boiling water into a measuring jug and add the chicken stock cube. Stir until dissolved. In a large bowl, combine the stock with the tomatoes, mustard, tomato purée, oil and dried herbs. Stir together and pour into the slow cooker.
3. Cover and cook for 6 to 7 hours on low or 3 to 4 hours on high. One hour before the end of cooking time, add the mushrooms.
4. Garnish with fresh basil leaves and serve with some steamed broccoli and French beans and crusty bread.
5. Tip: Try this dish with some fresh artisan bread from the SuperValu bakery to soak up any remaining sauce.