Cajun chicken casserole
A spicy Cajun chicken casserole baked in a rich tomato sauce with tender chicken, soft vegetables and colourful peppers, creating a warm, comforting Southern‑style dish.
Equipment
- Slow cooker
Ingredients
- 750 g chicken breast, cubed
- 500 g passata
- 150 ml water
- 1 onion, chopped
- 1 red chilli, chopped and deseeded (if you like spicey food, you can leave the seeds in)
- 1 pepper, chopped or deseeded (or handful of frozen mixed peppers)
- 1 tsp paprika
- 2 tsp garlic paste
- 3 tsp Cajun seasoning
- 1 tsp Italian herb seasoning
- large pinch of salt and pepper to taste
- large handful of spinach (optional)
Instructions
- Add everything to the slow cooker and gently stir everything together.
- Place the lid on top and cook on high for 4½ hours. It really is as simple as that.
- 30 mins before you're about to serve, add the spinach and stir. Replace the lid and continue to cook.
- When it's ready, check the chicken is cooked all the way through and serve with rice, mashed potato, chips, wedges or a crispy ciabatta.
- If you feel the sauce is too thick, add a little extra water.