Slow cooked Chicken Supreme

It's that time of year where we're arguing on whether we need to crank the heating on or not and thick, unflattering clothes are all of sudden looking so snuggly and nice. Only one thing for it, dust off the slow cooker and get something in it.

This recipe is so simple, just something I threw together with what I had in the cupboard after a spotting some Chicken Supreme at the butchers this morning.

You'll need:

Chicken Supreme for each person
About half a pint of stock (chicken or veg)
Soy sauce or tamari
One large white onion
One lime
A teaspoon of Agave syrup or honey
Generous pinch of rosemary
3 large garlic cloves, peeled and sliced

1. Fry your onions and when starting to brown, add your Chicken Supreme. Fry both sides until browned

2. Add enough stock to cover about an inch of your slow cooker and squeeze the juice of the lime in. Feel free to throw in the remains of the lime. Now add all your other ingredients and place the chicken and onions on top

3. Cook for 4 hours on the high setting. If you fancy, you can brown off in the oven on a high setting for 10 mins.

4. Serve with mash or roast tatties and some greens. How easy was that? The joy of the slow cooker.

No photo am afraid as the chicken was so succulent it fell apart!