Chicken, Side Dish, Vegetable
September 26, 2014
4 hrs 40 mins
4 Chicken Thighs
4 Rashes of Bacon
4 Feta Cheese
4 Small Capsicums
3/4 cup of Rice (partially boiled)
1 cup of Pumpkin (cut in small cubes and partially boiled)
150g of Feta (cut in cubes)
1/4 cup of Grated Cheese
2 Cloves of Crushed Garlic
Red Onion (diced)
3 teaspoons of Basil Pesto
1Open up the chicken thighs and lay flat on a chopping board
2Layer spinach, a slice of feta cheese, a few sun-dried tomatoes, a couple of slices of avocado
3Sprinkle with pepper, dried thyme, dried sage, onion powder & garlic powder.
4Roll up the thighs
5Wrap with the bacon rashes
6Tie with cooking twine.
7Put in the slow cooker
8Pour a splash of wine on each one.
9Cook on low for 2 hours.
1Wash the capsicums
2Cut around the tops of the capsicums and remove the seeds.
3Combine all the ingredients in a bowl and mix together
4Stuff the mixture into the capsicum.
5Add to the slow cooker with the stuffed chicken thighs
6Baste the capsicums and the thighs with the juices in the slow cooker
7Cook on low for a further 2 hours.
1Add some of the juices from the slow cooker along with some boiling water and gravy powder in a saucepan and stir until the gravy has thickened.
Submitted by Carly Fitzgerald
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