Easy Chicken Recipes

Slow Cooker Chicken Fajitas

Sarah Rossi — Tue, 26 Jul 2022 09:30:15 +0000

We all love them, but did you know you can cook them in a slow cooker? I give you.. Slow Cooker Chicken Fajitas. A classic dinner recipe that’s packed with flavour.

Just when you thought fajitas couldn’t get any easier, here is my version of Slow Cooker Chicken Fajitas.

All the usual flavours but even better. Why? You can stick all the ingredients in during the day, ready to serve up at dinner time without any effort at all.

Plus, the ingredients finish up succulent, moist and marinated, and it’s a healthy meal, making this the ultimate midweek dinner.

I love how budget-friendly slow cooker chicken recipes are too, while tasting like there is so much more going on.

You can dress this dish up, serving up with lots of little side dishes for a Mexican-style feast when guests come round, or keeping it simple with rice or wraps when it’s a normal family meal time.

I would love to know how you’ve got on if you try this recipe. Please leave a comment or chat to me over on my social channels – Instagram, Facebook or Tik Tok – to let me know!

You’ll love this recipe because:

All the flavour without the effort

Healthy and satisfying

Can keep side dishes simple or all-out impressive

FAQs about this Slow Cooker Chicken Fajitas Recipe

What should I serve with this dish?

You can serve this with Mexican-flavoured rice or salad, tortilla wraps, guacamole, salsa and sour cream (or plain yoghurt) for a filling feast.

Is this an authentic Mexican recipe?

Interestingly, “fajitas” is actually a TexMex recipe. This is my slow cooker take on my favourite fajitas I’ve eaten in restaurants here and also in Mexico. If you’d like to learn about more authentic Tex Mex fajitas you can read about them (along with a recipe) at MuyBuenoKitchen.

Can I prepare the ingredients the night before?

Yes! I love this hack when I know a day is coming up that doesn’t have a window for cooking or even prep. I put all of the ingredients in the slow cooker pan, then refrigerate overnight. In the morning, I just have to pop it into the slow cooker and switch on.

Can I freeze the leftovers?

Yes – if you don’t eat it all, freeze the rest for another day (or make double on purpose for this very reason). Or you can reheat the leftovers for lunch the following day.

Do I really not need to add any liquid?

Nope! Enough liquid will come out of the chicken and onions to cook them. (In fact you will probably want to drain some off, see the notes on the recipe.)

Is this spicy?

I’d say medium spice if you use Mild Chilli powder. You could adjust the chilli powder heat and amount to your taste.

Can I make this a vegetarian dish?

If you’re looking for vegetarian fajitas instead, try this recipe: Halloumi Fajitas. It’s honestly sooo good!

Can you recommend a good slow cooker?

My favourite is the Morphy Richards Sear & Stew Slow Cooker, which can be used on the hob too. The best I find for induction hobs is the Lakeland Digital 6.5l Slow Cooker.

Fancy more Slow Cooker recipes?

Lamb Orzo Stew with Feta – Tasty Med flavours

Honey Barbecue Pulled Chicken – Smoky summer flavours

Feta and Tomato Pasta – Light, simple, delicious

Hope you enjoy this recipe as much as we do.

I’d love to know how you got on and what you thought of it if you make this Slow Cooker Chicken Fajitas recipe. Please rate the recipe using the by the recipe. Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.

Slow Cooker Chicken Fajitas

Chicken Fajitas cooked slowly allows the flavours to marinate and the meat to become juicy and tender, making it an ideal slow cooker meal.

Course Main Course

Cuisine Family Food, Mexican

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 250kcal

Author Sarah Rossi

Ingredients

650 g Chicken breast
1 Red pepper (capsicum) Deseeded and cut into wedges
1 Yellow pepper (capsicum) Deseeded and cut into wedges
1 Green pepper (capsicum) Deseeded and cut into wedges
2 Large Onions Peeled and cut into wedges
2 tsp Oil

For the fajitas seasoning {or use 4 tbsp of ready-made fajita seasoning):

1 tsp Chilli powder
1 tsp Ground cumin
2 tsp Paprika
1/4 tsp Cayenne pepper
1/2 tsp Garlic powder
1 tsp Sea salt
1 tsp Ground black pepper

Metric - Imperial

Instructions

Put everything in to the slow cooker and cook on HIGH for 3 hours or LOW for 5-6 hours.
Check the chicken is cooked through before serving. Slice and add back to the peppers.
NOTE: You may want to drain off some of the liquid as it can have quite a strong taste from the seasoning and make the chicken too wet.
OPTION: If you DO NOT want very soft peppers, and prefer them with a little texture, add them 30 minutes before the end of the cooking time, rather than at the start of cooking.
NOTE: Chicken breasts vary in size and shape which will impact the cooking time. As always, check that they are cooked through before serving.

Notes

Peppers: The type of peppers used are bell peppers

Nutrition

The post Slow Cooker Chicken Fajitas appeared first on Taming Twins.

Slow Cooker Chicken Tikka Masala {SO EASY!}

Sarah Rossi — Sat, 15 Oct 2022 09:30:00 +0000

An absolute classic fakeaway, this Slow Cooker Chicken Tikka Masala is an complete winner for a weekend (or weeknight) curry night. This creamy tomato curry is a comforting, tangy, rich dish that’s perfect for the whole family or when cooking for guests.

Everyone loves a Chicken Tikka Masala, and this slow cooker chicken recipe is so easy and tasty because it allows all those flavours to marinate over hours for a wonderful depth of flavour that disguises the fact that there isn’t an enormous ingredient list here.

This dish has been made in the UK for decades, becoming one of our most-loved dishes and a firm takeaway favourite too, and its many variations come with wildly different levels of difficulty and spices.

This one sits firmly between the two camps of ‘a jar will do’ and ‘this dish takes many careful hours and rare ingredients to perfect’.

MOre Tikka Recipes…

Air Fryer

Air Fryer Chicken Tikka Traybake

Under 30 minutes

Easy Paneer Tikka {For Grill, Oven or BBQ}

Under 30 minutes

Tasty Chicken Tikka Burgers {20 Minute Dinner}

Why you’ll love this Slow Cooker Chicken Tikka Masala recipe

Satisfying and low cost

Super simple but impressive

Perfect on its own or as part of a banquet

About this recipe

I love this article in The Culture Trip, which talks about the origins of ‘Britain’s unofficial national dish’ and its apparent links to Glasgow, for many believe that the Chicken Tikka Masala is actually a British version of a curry which perhaps never existed in South Asia, or at least is an adaptation of an authentic dish that travelled many miles.

One thing is for sure, and that’s that no matter what form it comes in and what recipe you use, it remains one of our very favourites. And that’s because it’s so bloomin’ delicious.

I feature plenty of curry recipes that are popular, but I couldn’t resist making my own version of a classic, and making it as easy as possible.

Slow Cooker Chicken Tikka Masala Ingredients notes

Chicken breasts – Chop this skinless, boneless meat into bite-sized pieces
Onion – You’ll need one or about 160g/6oz if you’re using pre-chopped frozen from a pack
Chopped tomatoes – Tinned ones are fine
Garlic puree – Use about 3 cloves if you’re using fresh
Tikka curry paste – Or tikka masala curry paste, but NOT regular curry sauce
Mango chutney – I love the Geeta’s brand for lots of flavour
Garam masala – We’re going to add this in before serving
Creme fraiche – I used half fat in this. DO NOT overheat the creme fraiche or it will curdle. I used around 100ml, however if you want a more creamy sauce feel free to add more. If you don’t want to buy a whole pot you could leave this out, however it does give that classic Chicken Tikka Masala tang

How to make Slow Cooker Chicken Tikka Masala

1. Put all of the slow cook ingredients into the slow cooker pan and cook according to the recipe at the bottom of this page.

2. Just before serving, stir in garam masala, mango chutney and creme fraiche.

Substitutions

Chicken – You could use chicken boneless skinless thighs instead here, but they may need additional cooking time.

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or on the hob before serving.

In the freezer If you were making a batch of this, I would freeze without creme fraiche if possible. But if you’re just freezing leftovers this will be fine, it’s just dairy can be a little temperamental when frozen!

Chicken Tikka Masala serving suggestions:

Rice
Naan
Raita
Poppadoms
Mango chutney

Curry Night: What else to make

Vegetarian

Easy Palak Paneer {Indian Spinach Curry}

Under 30 minutes

Easy Lamb Keema Curry

Slow Cooker

Slow Cooker Chickpea Curry {Chana Saag}

Slow Cooker Curries

Easy Slow Cooker Beef Curry Recipe

FAQs

Can I make this ahead of time?

Yes! One of my favourite hacks is to prepare a few nights’ worth of slow cooker meals on a Sunday and keep them in the fridge for the ultimate easy dinner. Follow my Fridge Dump Bag Recipes guide here to see how!

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Slow Cooker Chicken Tikka Masala {SO EASY!}

This tomatoey, creamy-based curry is perfect for a family fakeaway. Slow Cooker Chicken Tikka Masala is not only simple, it's super tasty too.

Course Main Course

Cuisine Indian

Prep Time 5

Cook Time 4

Total Time 4 5

Servings

Calories 387kcal

Author Sarah Rossi

Ingredients

For the Slow Cook:

700 g Skinless, boneless chicken breast Chopped into bite-size pieces
1 Onion See notes
400 g Chopped tomatoes 1x can
1 tsp Salt
2 tbsp Garlic puree Or 3 cloves if using fresh
3 tbsp Tomato puree
150 g Tikka masala paste

To Serve:

4 tbsp Mango chutney
2 tsp Garam masala Add before serving
100 ml Creme fraiche I use half fat | See notes

Metric – Imperial

Instructions

Put all of the slow cook ingredients into the slow cooker pan, cook on HIGH for 3-4 hours (or 6-8 hours on low). As always, check the meat is cooked through before serving.
Before serving, stir in garam masala, mango chutney and creme fraiche.

Notes

Onion: If you’re using frozen, use about 160g.

Creme fraiche: I used around 100ml/0.5 cup of creme fraiche, however if you want a more creamy sauce feel free to add more, if you don’t want to buy a whole pot you could leave this out, however it does give that classic tang.

Chicken: You could use chicken boneless skinless thighs instead here, but they may need additional cooking time.

Freezing: If you were making a batch of this, I would freeze without creme fraiche if possible. But if you’re just freezing leftovers this will be fine, it’s just dairy can be a little temperamental when frozen!

Serving suggestions: Rice, naan, raita, poppadoms

Nutrition

The post Slow Cooker Chicken Tikka Masala {SO EASY!} appeared first on Taming Twins.

Easy Chicken Curry {Quick & Healthy}

Sarah Rossi — Wed, 17 Mar 2021 10:30:48 +0000

If you regularly crave a tasty but simple curry, you NEED this Easy Chicken Curry recipe in your life! It’s perfect for throwing together quickly with just a few ingredients, it’s healthy and is ready in about 30 minutes. Perfect for the whole family.

Those days when you know you need something tasty, satisfying, hearty BUT quick? If you have chicken and a handful of store cupboard ingredients, it’s got to be time to whip up an Easy Chicken Curry, right?!

This recipe is convenient, super easy, ready in about half an hour, all made in one pot AND it’s really healthy. A quick curry with about 300 calories for a midweek win? Yes please.

Of course, add your favourite side dishes (poppadoms, naans, flatbreads etc) or make it alongside other curries as part of a curry night banquet because it’s ideal for making ahead, batch-cooking and freezing too.

Why you’ll love this Easy Chicken Curry recipe

Super simple, with a few tweaks to level up

Perfect for easy batch cooking

Easily adaptable to budget, taste or what you’ve got in

How we came up with this recipe

While I have plenty of different types of curry recipes, most of which are pretty straightforward, I wanted to create an UBER simple chicken curry that was really adaptable, nice and healthy, but also involved just a few ingredients we might already have in (because we all need those last minute ‘I-haven’t-thought-of-anything-for-dinner-and-dinner-is-now’ recipes).

Curries are a great dish to make if you also want to make something that’s packed with flavour but is relatively low in calories, because we can easily make lighter choices that don’t compromise on flavour.

I’ve done this with this recipe by choosing low fat yoghurt and chicken breast. There is a real depth of flavour because I like to marinate my chicken, which I do recommend for best results, but isn’t mandatory if you don’t have time.

Easy Chicken Curry Ingredients

Chicken breast – Skinless and boneless
Tikka masala curry paste
Natural yoghurt – I use low fat
Vegetable oil – Olive oil is also OK
Onion – You can use fresh or pre-chopped frozen
Chopped tomatoes
Water
HoneyLemon – Juice only

How to make Easy Chicken Curry

Add chopped chicken, curry paste and yoghurt to a bowl and mix. Marinate for at least 2 hours or overnight.
When ready to make, cook your onions in hot oil in a pan.
Add the chicken and cook for about 10 minutes (try not to stir too much so the sides crisp up a little).
Add the tomatoes, water, honey and lemon juice and cook for about 15 minutes.

Substitutions

Vegetarian – You can use a chicken/meat alternative if you’d like to make this a vegetarian dish
Curry paste – I use tikka masala because I like its aromatic tanginess, but you could swap this for another one you have in or prefer, such as madras, jalfrezi or rogan josh
Chicken thighs – If you’d rather use thighs instead of breast, go ahead. Just be aware the nutritional value in the recipe will be different and they might need slightly longer cooking time

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully by before serving.

In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating before serving.

This is a perfect batch cook meal, so make a double portion to freeze for a pre-made dinner another day!

Top tips

Why we marinate

This really allows the flavours to get deep into the meat, which means the flavour is on another level. But if you don’t get a chance to do this part, it’s fine to make straight away.

What to serve with this Easy Chicken Curry

Rice
Naan breads
Poppadoms
Pickles, raita and mango chutney
Easy flatbreads

Add veggies

If you’d like to bulk this out or add a little more goodness, feel free to add any vegetables that you have in. I love spinach, mushrooms and cauliflower in a curry, and chickpeas also work really well too.

FAQs

Can I make this in the slow cooker?

If you want to make a slow cooker version, try my Slow Cooker Chicken Tikka Masala, or my very popular and simple Slow Cooker Chicken Curry (which has more than 550 reviews!) Both super easy and super delicious.

What other curry recipes could I make as part of a bigger meal?

If you’re cooking a selection of curries for guests or just as a home fakeaway, make this alongside my Easy Lamb Keema and my Palak Paneer.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Easy Chicken Curry {Quick & Healthy}

This is a delicious, healthy and easy Chicken Curry recipe for those days without much time or energy. You'll have a tasty, satisfying meal on the table in about 30 minutes.

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 30

Total Time 40

Servings People

Calories 311kcal

Author Sarah Rossi

Ingredients

1 kg Chicken breast Boneless, skinless. Cut into 2cm pieces
200 g Tikka Masala curry paste
300 g Natural low fat yoghurt
1 tbsp Vegetable oil
2 Large onions Finely chopped. See notes
800 g Chopped tomatoes 2 x 400g tins
150 ml Water
1 tbsp Honey
4 Tsp Lemon juice

Metric – Imperial

Instructions

In a large bowl, mix the chicken, curry paste and the yoghurt. Cover and leave in the fridge to marinade over night or for at least 2 hours.
Heat the oil in your saucepan over a medium heat, add the onion and cook for 5 minutes.
Add the chicken and cook for another 10 minutes. Try not to stir too much. Let it sit still and get crispy edges.
Add the tomatoes, water, honey and lemon juice and cook for another 15 minutes.

Notes

Onion: You can use fresh or pre-chopped frozen

Curry paste: I use tikka masala but you could swap this for another one you have in or prefer, such as madras, jalfrezi or rogan josh

Chicken thighs: If you’d rather use thighs instead of breast, go ahead. Just be aware the nutritional value in the recipe will be different and they might need slightly longer cooking time

Nutrition

The post Easy Chicken Curry {Quick & Healthy} appeared first on Taming Twins.

Slow Cooker Sweet and Sour Chicken {Easy Fakeaway}

Sarah Rossi — Mon, 26 Sep 2022 09:30:00 +0000

You can’t beat slow cooker chicken recipes when it comes to fakeaways! Our trusty slow cookers can be a saviour on the busiest of days, so how about a homemade Slow Cooker Sweet and Sour Chicken for when we fancy a little something extra?

This sticky, sweet, tangy Slow Cooker Sweet and Sour Chicken deliciousness is a winner of a fakeaway.

It’s so much cheaper to make at home, using your slow cooker is energy efficient and this recipe doesn’t use any complicated ingredients.

This style of sauce is a total classic, enjoyed by everyone (a particular favourite with kids) hope you love it too!

Why you’ll love this Slow Cooker Sweet and Sour Chicken recipe

Simple store cupboard ingredients

Delicious sweet, tangy flavour

Easy preparation and cooking

Sarah’s Notes

There are many different styles of sweet and sour dishes that date back centuries from China, as well as the Philippines and Korea.

How it came to be that it’s now a rather orange sauce in the UK though is anyone’s guess!

As it’s evolved, we are more familiar with a bright, sticky sauce that was ranked #4 in a survey of Brits’ favourite takeaways during lockdown. This report suggests that the origins may have come from Shanghai and interestingly, the sauce was then black in colour.

This is my take on Sweet and Sour Chicken, focused on flavour, convenience, cost, and as always, family friendliness.

Slow Cooker Sweet and Sour Chicken Ingredients

Chicken breasts – I cut these into bite sized pieces. You can use boneless, skinless chicken thighs if you prefer, they may take a little longer to cook
Light soy – You can use dark soy if it’s all you have, but the colour of the finished sauce will be very different. The flavour may also be quite salty
Garlic – 4 cloves or 4 teaspoons of the lazy kind. You can also use paste
Ginger – 2 inches or 2 teaspoons of the lazy kind. You can also use paste if you prefer, or take out a small portion of fresh from the freezer and grate into the pot
White wine vinegar – Not white vinegar, or malt vinegar, these are very different!
Dark brown sugar – This does need to be dark brown to give that rich flavour
Peppers – I use red, yellow and orange peppers for their sweetness but any colour will work. You can also cheat by using frozen peppers, but bear in mind these tend to be cut up quite small
Tinned pineapple (in JUICE) – Make sure the pineapple is in chunks. If you buy the rings, you can just cut them up. You’ll be using the juice before you use the fruit itself in the cooking process
Optional: Chilli flakes for a bit of heat if you like that, and a squeeze of lime at the end for extra zing

How to make Slow Cooker Sweet and Sour Chicken

1. Cook slow cook ingredients, PLUS the juice from the can of pineapple (save the fruit for later) on high for 3 HOURS or low for 5-6 hours.

2. Put the cornflour into a small bowl or mug and add enough liquid from the slow cooker to make a smooth paste (‘slurry’). Pour back into the slow cooker.

3. Add the brown sugar, peppers, and tinned pineapple.

4. Put back into the slow cooker on high for 30 minutes OR put on the hob (if your slow cooker pan allows) for 15 minutes until the sauce is thickened and the peppers are slightly softened.

Substitutions

Chicken thighs – If you prefer this cut of meat instead of breast for taste, texture or cost, that’s fine. You may need to cook a little longer.
Soy sauce – Tamari is a gluten free alternative. You could also try Worcestershire Sauce, bearing in mind this isn’t vegetarian, or there’s miso paste or fish sauce if that’s all you have.
Brown sugar – If you only have light brown sugar, you could use this, however it won’t have such a deep flavour or colour.

Leftovers

In the fridge You can keep this recipe in the fridge for up to 3 days. Reheat fully in the microwave or on the hob before serving. The sauce will be a lot thicker when reheated, add a splash of water to thin a little if you like.

In the freezer Wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or on the hob.

Serving suggestions

This goes really well with my Egg Fried Rice and prawn crackers. You could also have this with noodles if you prefer.

More Chinese inspired fakeaways…

Slow Cooker

Slow Cooker Peking Style Duck

Slow Cooker Beef

Chinese Style Beef and Broccoli {Slow Cooker Fakeaways}

Slow Cooker Chicken

Slow Cooker Honey Garlic Chicken {with Sticky Sauce}

Slow Cooker Chicken

Slow Cooker Chicken Satay {Easy Fakeaway}

FAQs

Why Do I have to make a cornflour paste?

This is a trick to thicken the sauce without ending up with floury lumps.

First you add cornflour to a small bowl, mug or jug, then use a little liquid from the dish (a spoonful or two) to mix the cornflour into a paste consistency.

If you just sprinkle cornflour straight into the dish, it will form lumps that are almost impossible to get rid of. I promise this step is worth the extra dirty bowl!

Can you recommend a slow cooker?

My favourite slow cooker is the Morphy Richards Sear & Stew Slow Cooker.

The pan of this one works on gas and electric hobs, so you can brown meat beforehand if necessary (I do try and avoid this most of the time though), or if anything needs a quick heat up after slow cooking. It’s also really light which is a bonus.

For induction hobs, lots of people have recommended the Lakeland Digital 6.5l Slow Cooker.

CaN i Make Sweet and Sour Chicken on the hob instead?

Yes, you can! Follow my recipe for Sweet and Sour Chicken for the hob method, ingredients and timings.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Slow Cooker Sweet and Sour Chicken

Replicate a takeaway favourite at home by trying this delicious Slow Cooker Sweet and Sour Chicken. It's perfect for weekends or entertaining!

Course Main Course

Cuisine Chinese

Prep Time 10

Cook Time 3 15

Total Time 3 25

Servings

Calories 420kcal

Author Sarah Rossi

Ingredients

Slow cook ingredients:

700 g Chicken breasts Cut into large chunks
1 Onion Peeled and cut into large chunks
3 tbsp Tomato puree
3 tbsp Light soy sauce
4 cloves Garlic
2 inches Ginger
4 tbsp Honey
4 tbsp White wine vinegar
Salt and pepper

To add later:

3 tbsp Cornflour
2 tbsp Dark brown sugar
3 Peppers Cut into big chunks
435 g Tinned pineapple (in JUICE) In chunks

Metric – Imperial

Instructions

Cook slow cook ingredients, PLUS the juice from the can of pineapple (save the fruit for later) on high for 3 HOURS or low for 5-6 hours.
Put the cornflour into a small bowl or mug and add enough liquid from the slow cooker to make a smooth paste (slurry). Pour back into the slow cooker.
Add the brown sugar, peppers, and tinned pineapple.
EITHER: Put back into the slow cooker on high for 30 minutes.
OR
Put on the hob (if your slow cooker pan allows) for 15 minutes until the sauce is thickened and the peppers are slightly softened.

Notes

Peppers: The type of peppers used are bell peppers. I add them at the end as I like them very crunchy and not overcooked here. You could add with the chicken if you prefer them softer.

Chicken breasts: I cut these into bite sized pieces. You can use boneless, skinless chicken thighs if you prefer, they may take a little longer to cook

Light soy: You can use dark soy if it’s all you have, but the colour of the finished sauce will be very different. The flavour may also be quite salty

White wine vinegar: Be careful not to use white vinegar or malt vinegar. These are very different!

Dark brown sugar: This does need to be dark brown to give that rich flavour

Tinned pineapple (in JUICE): We’re using chunks, but if you buy the rings, you can just cut them up. You’ll be using the juice before you use the fruit itself in the cooking process

Optional: Chilli flakes for a bit of heat if you like that, and a squeeze of lime at the end for extra zing

Soy sauce alternatives: Tamari is a gluten free alternative. You could also try Worcestershire Sauce, bearing in mind this isn’t vegetarian, or there’s miso paste or fish sauce if that’s all you have

How to freeze: Wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or on the hob

Serving suggestions: This goes really well with my Egg Fried Rice and prawn crackers. You could also have this with noodles if you prefer

Nutrition

The post Slow Cooker Sweet and Sour Chicken {Easy Fakeaway} appeared first on Taming Twins.