1 tsp. olive oil
1 onion
3 garlic cloves
4 chicken breast
2 sweet potatoes
1 x 400g/14oz can chopped tomatoes
1 litre/1.05 quarts vegetable stock
1 bay leaf
2 tsp. oregano
2 tsp. curry powder
1 tsp. ground black pepper
190g/6.5oz quinoa
5 mushrooms
5 spring onions
Method:
Peel and chop the onion and garlic cloves.
Heat the olive oil in a frying pan, then gently fry the onion and garlic until the onion has softened.
Chop the mushrooms, spring onions and sweet potatoes (We leave the skin on, but you can remove if you prefer).
Place the chicken in the bottom of the slow cooker, then add in all the other ingredients on top (including the fried onion and garlic). Mix well, then leave on a low heat for 7-8 hours or a medium heat for 4-5 hours.
Remove the bay leaf from the slow cooker, then remove the chicken and shred it using 2 forks.
Place the chicken back into the stew and mix well before serving.
