This baby friendly chicken casserole has been a big hit with my little one. I started her on this at around 8 months. She had become more adventurous with her food and was having less milk feeds. This meant she was hungrier to try new things.
It’s a perfect slow cooker recipe. Get it going in the morning and it will be ready for tea-time. Fab!
If, like me, you’re a fan of kitchen gadgets, this post on air fryer tips is for you.
Low salt, easy to digest
My baby friendly chicken casserole recipe is very low in salt, so it is ideal for babies up to a year old.
These quantities made two good dinner portions for me and my husband, a smaller portion for P and a leftover portion which was another lunch.
You will need:
6-8 portions of chicken, dependant on your appetite
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:
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.
Chop the onion into small pieces and cut the mushrooms into halves.
Add the vegetables to the slow cooker, spread along the bottom of the pot.
Put the chicken pieces on top and then cover with the stock. Add a bit more water if necessary.
Add the herbs and the tomato puree.
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.
Leave your slow cooker to do the work.
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.
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.