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Freeze and save one-pot big-batch chicken recipe
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Prep Time:
10 minutes
Cook Time:
270 minutes
Total Time:
280 minutes
Master meal prep with versatile big-batch slow cooker chicken for easy weeknight dinners: goulash, bacon mushroom, or Mexican chili.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 3kg chicken thigh fillets, fat trimmed
  • 2 brown onions, finely chopped
  • 5 garlic cloves, finely chopped
  • 4 fresh bay leaves
  • 250ml (1 cup) white wine
  • 625ml (2 1/2 cups) salt reduced chicken style liquid stock
  • 2 large sprigs fresh continental parsley
Instructions:
  • In a large non-stick frying pan over high heat, heat the oil. Season the chicken and cook in 3-4 batches until golden, about 10 minutes per batch. Transfer the chicken to a 5-liter slow cooker.
  • Sauté the onion and garlic in a frying pan until golden brown over medium heat. Stir in the bay leaves and wine, then simmer until reduced. Transfer the mixture to the slow cooker.
  • Combine the stock and parsley in the slow cooker, then cover and cook on low for 4 hours or until the chicken is tender. Once cool, distribute the mixture into 3 shallow storage containers and freeze until ready to enjoy.

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