Slow cooker muscovado cheesecake with hazelnuts & blackberries
This unbelievably creamy cheesecake has a sumptuous berry syrup and the crunch of toasted hazelnuts to top it off - ideal for feeding a crowd
Slow cooker chicken soup
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 6-8
Skip to ingredients
- 1 onionfinely chopped
- 2 celerysticks, finely chopped
- 2 carrotschopped into 1.5cm pieces
- 2 leekshalved and sliced
- 1 bay leafand 3 thyme sprigs, tied together
- 1 whole medium chicken(about 1.4kg)
- 2l chicken stock
- 1 lemonjuiced
- ½ small bunch of dillor parsley, finely chopped
- crusty breadto serve (optional)
Nutrition: Per serving (8)
- kcal352
- fat21g
- saturates6g
- carbs4g
- sugars3g
- fibre3g
- protein35g
- salt1.6g
Method
step 1
Set your slow cooker to low. Tip in the onion, celery, carrots and leeks and nestle in the bunch of herbs. Sit the chicken on top of the veg and pour over the stock. Cook for 6-8 hours.
step 2
Remove the chicken from the slow cooker and transfer to a board. Shred the meat from the bones using two forks, then return the meat to the slow cooker, discarding the bones. Season to taste and stir through the lemon juice.
step 3
Remove and discard the bunch of herbs. Ladle the soup into bowls and top with the dill or parsley. Serve with crusty bread, if you like.
