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A quick to prepare slow cooker recipe for those cool nights.

Serves: 2-3

4 tablespoons olive or coconut oil

2 chicken breasts, boneless, skinless or 3-4 boned chicken thighs

5 rashers smoked chemical free bacon, diced

1 cup diced spring onions

1 cup diced sweet potato

3 cloves garlic, crushed

zest of one medium lemon

juice from 1 medium lemon

1 1/2 tbsps fresh diced thyme

2 carrots, chunky diced, 1cm (1/2 inch) slices

2 sticks celery, cut in 1cm (1/2 inch) slices

1 tablespoon coconut flour or plain Gluten free flour

1 cup chicken stock

½ cup dry white wine or ¼ coconut milk

3 tablespoons tomato paste

1 pinch salt and pepper, to taste

On a plate season the chicken with salt and pepper and rub over 1 tbsp of oil

Heat 1 tbsp of oil in a large frypan and brown the chicken on all sides, about 2 minutes each side. Transfer to the slow cooker bowl.

Add 2 tbsp of oil to the frypan that the chicken was browned in and add the bacon, onion, garlic, sweet potato,  carrots and celery then gently fry, turning over for about 4 minutes.

Stir in the flour and mix into the vegetables and then gradually add the stock, stirring and then the wine, tomato paste, zest and lemon juice and season.

Bring to the boil stirring continuously. Pour over the chicken.

Cook on low for 6 – 8 hours.

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