This is a great recipe to try in the slow cooker this Dry season…packed with veggies, garlic & herbs….with the time-old chicken soup-type feel.

Ingredients:

• 1Tbs oilve oil
• 500g chicken thigh cut into 2-3 even pieces
• 1 red onion, chopped
• 1 large carrot, chopped
• 1 zucchini, chopped
• 2-3 cloves garlic, crushed
• 2C chicken stock
• 1C white wine
• 2 peelings of orange zest
• 1Tbs chopped Tarragon
• Few sprigs Thyme
• 3/4C frozen peas
• 1C rissoni

Method:

1. Heat the oil into slow cooker (or large pit on stove). Add onion, chicken, carrots, zucchini, & finally the garlic. Set on most appropriate setting for your time-frame.
2. Add in the stock and white wine (or extra stock/water if you prefer), along with orange zest & herbs.
3. Add in the rissoni and peas last, cooking till the pasta is cooked.
4. Remove & discard the orange zest before serving.

Serves 2 adults & 2 kids….for babies you can simply blitz this entire dish up  & freeze into ice cube trays to have gourmet baby food on hand!

From Wendy Blume’s “Vegie Smugglers 2” cookbook.