Chicken with peppers and leeks in the slow cooker
10
240
4
No
Ingredients
- 30 ml (2 tablespoons) of olive or vegetable oil
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 375 ml (1 1/2 cup) of minced roasted peppers
- Salt and pepper up to taste
- 4 boneless chicken breasts of 150 g (5 oz) each
- 2.5 ml (1/2 teaspoon) of chipotle peppers powder
- 250 ml (1 cup) of chicken broth
- 125 ml (1/2 cup) of boiling water
Preparation
Side-by-side mode
- In a pan, heat oil at medium heat and sweat leeks for about 5 minutes. Add peppers and mix. Transfer the vegetables to a slow cooker. Salt and pepper and set slow cooker at low heat.
- Set chicken breasts over leeks, salt and pepper and spread with chipotle peppers. Add broth and boiling water, cover and simmer for 3 to 4 hours until chicken is cooked, tender and juicy.
