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Slow Cooker Recipe: Baby-friendly Chicken Casserole

At nearly 9 months Phoebe has certainly become more adventurous with her food, as well as dropping more of her milk feeds so she is hungrier for solids. As I mentioned in my Vonshef slow cooker review, I want to get her used to eating the same as us so once I’m back at work we can all eat together. It will also be easier if I can just prepare one meal for the three of us instead of two different meals.

So I put together a baby-friendly chicken casserole recipe based on my previous experience and some ideas I found in a slow cooker recipe book. It’s very low in salt so it is ideal for babies up to a year old. I didn’t try Phoebe on this until she was over 8 months, but each parent knows their own baby best and can judge when they are ready for something like this.

These quantities made two good dinner portions for me and my husband, a smaller portion for Phoebe and a leftover portion which was another lunch.

You will need:

  • 6-8 portions of chicken, dependant on your appetite. I used one and half chicken breasts for my husband as he’s not that keen on other cuts, and for Phoebe and I, I used 6 skinless and boneless chicken thighs
  • 2 carrots
  • 2 large potatoes or 4 smaller ones
  • 200g pack of mushrooms
  • 1 onion (I personally prefer red but white would do fine)
  • 250ml of chicken stock – I used a Boots stock cube suitable for babies, which contains limited salt
  • 2 tsp tomato puree
  • 1 tsp of mixed herbs, alternatively you could use 1 tsp oregano, 1 sprig of rosemary and 1 bay leaf
  • Optional 1 additional stock cube

What to do:

  1. Peel the carrots and slice into rounds. Peel the potatoes and cut into chunks; if using a large potato then about 6 chunks will be fine, smaller ones can go into three or four pieces.
  2. Chop the onion into small pieces and cut the mushrooms into halves.
  3. Add the vegetables to the slow cooker, spread along the bottom of the pot.
  4. Put the chicken pieces on top and then cover with the stock. Add a bit more water if necessary.
  5. Add the herbs and the tomato puree.
  6. Put the lid onto the slow cooker and if you have an auto setting, then switch to this. If not, use high if you have 6-7 hours to cook your casserole, or low if you have around 8-10 hours.
  7. Leave your slow cooker to do the work.
  8. If you want to thicken up the sauce at any point, you can mash one of the potatoes into the juice, or use a teaspoon of cornflour.
  9. Once your casserole is ready, remove a portion for baby. If you want to, you can then add the normal stock cube and cook for another hour. I would highly recommend this as it does add to the flavour; the baby stock cubes are fine but a little blander than we are probably used to.
  10. Serve in bowls and enjoy the hearty meal.

I hope this helps you on your weaning journey. What is your baby’s favourite meal?
Sarah

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1 Comment so far

  1. Pingback: Reviews: VonShef slow cooker | Life in Full Flavour

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