Butternut Squash, Chicken & Bacon Casserole
2 onions, finely chopped
400g chicken breast, diced
5 rashers of bacon, cut into large strips
450g butternut squash, peeled and diced
1 chicken stock cube
200ml boiling water
20g wholegrain mustard
1 tin (400g) of tomatoes
15g tomato paste
1 teaspoon of dried marjoram
1 teaspoon of dried basil
15g coconut oil
200g button mushrooms, sliced in half
Fresh basil, to garnish
1. Combine the bacon strips and finely chopped onion and place in the slow cooker. Add the diced chicken breast and butternut squash on top.
2. In a measuring jug, add the chicken stock to the 200ml boiling water and stir until the stock cube has dissolved.
3. In a large bowl, combine the stock with the mustard, tomatoes, paste, herbs and coconut oil. Stir together and pour into the slow cooker. Cover and cook on low heat for 6-7 hours or on a high heat for 3-4 hours.
4. One hour before cooking has finished, add the mushrooms. Serve alongside some boiled broccoli and mixed beans for added flavour, balance and texture.