SHIFT Grub
Chilli chicken slow-cooker potato and vegetable pot
Chilli chicken slow-cooker potato and vegetable pot. Ingredients, step-by-step method and estimated nutrition per serving. Save your food plans in My Timber.
Ingredients
- 680g chicken breast
- 1000g baby potatoes
- 360g carrots
- 360g onion
- 160g smoked chilli tomato sauce
- 18.4g olive oil
- 600g chopped tomatoes
Equipment
- hob
- non-stick frying pan
- knife
- chopping board
- spatula
- kitchen scales
- separate raw-meat board
- food thermometer
- clean plate
- bowl
- slow cooker
- jug
Method
- Prepare four portions so the slow cooker meets its safe minimum fill. Cut potatoes and vegetables into even small pieces. Put them in the cooker with all measured tomato ingredients/cooking sauce and400 ml water; follow cooker fill guidance.
- For raw beef, turkey or other mince, brown it thoroughly in the measured oil first, breaking up lumps. For chicken or pork, brown the pieces if desired. Use clean utensils after raw meat. Add meat to the cooker; keep fish, prawns, tofu and all cold dairy dressings out for now.
- Cook onLOW for6–8 hours orHIGH for3–4 hours, until meat is safely cooked and vegetables tender. Check75°C for30 seconds at the centre of meat; cook longer if needed. Keep the lid on. A small domestic cooker or large batch may need longer.
- If using salmon, add small pieces only for the final20–30 minutes, until opaque and flaking; add prawns for the final10–15 minutes until pink/opaque. Add tofu for the final30 minutes and heat through. Do not slow-cook delicate fish for the full6 hours.
- Switch off. Stir in any yoghurt/cream cheese away from the heat; serve cold mayonnaise dressings separately. Divide into four equal portions; cool leftovers promptly in shallow containers and follow the storage instructions.
Estimated nutrition
| Energy | 513.6 kcal |
|---|---|
| Protein | 45.8 g |
| Carbohydrate | 62.7 g |
| Fat | 10.8 g |
| Fibre | 11.7 g |
| Saturates | 2.1 g |
Estimated per-serving nutrition. Ingredient weights multiplied by CoFID 2021 or explicitly named UK product-label values, preserving missing values; traces treated as zero. Declared product/cooked-state proxies remain estimates. AI author calculation, not independent human, clinical or physical cooking validation.
Food safety and storage
- Check every bought ingredient label for allergens, use-by dates and cooking instructions. Recipe tags are not an allergy-suitability guarantee.
- Wash hands, utensils and surfaces. Wash produce unless labelled ready washed; keep raw meat and fish separate from ready-to-eat food.
- Cool in shallow portions and refrigerate within 2 hours at 0–5°C. Eat within 48 hours of original cooking or freeze promptly; any shorter ingredient deadline governs.
- Freeze cooled portions promptly in labelled suitable containers. Defrost completely in the fridge.
- Reheat once until steaming hot throughout. Stir and check the centre; eat immediately.
Author estimates, not physical cooking trials. Packet instructions and safe doneness govern; larger batches need longer.