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Basque Chicken Stew

This is an adaptation of a Slimming World recipe.  The diet isn’t suitable for me but their food is wonderful.  I made it in the slow cooker but you could use the stove or the oven.  It freezes well and can be reheated from frozen.


4 skinless chicken breasts (cut into bite-sized chunks)
2 red peppers (de-seeded and chopped)
1 yellow pepper (de-seeded and chopped)
6 shallots (chopped)
200ml chicken stock (use one cube with hot water)
500mls passata
1tsp paprika
Fresh tarragon (chopped)
Fresh flat-leaf parsley (chopped)


  1. Set the slow cooker to high while you prepare the vegetables.
  2. Put all ingredients into the slow cooker and mix well.
  3. Put on the lid, reduce the heat to low and leave until cooked.

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