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@zol_165: 🫶🏻🩷🩷 #قصص_واتباد_عراقية #مالي_خلق_احط_هاشتاقات #yyyyyyyyyyyyyyyyyggg

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Monday 25 May 2026 08:48:56 GMT
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morpho416
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بس اني احب الجاي واكعد اقره روايات ويه الجاي
2026-05-25 14:26:51
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SLOW COOKER CREAMY CHICKEN, POTATO & RISONI Serves: 4 Ingredients 6 medium potatoes, chopped into chunks 1 tbsp dried oregano 1 tbsp paprika 2 tbsp extra virgin olive oil 500g boneless chicken thighs or chicken breast, cut into chunks Sea salt, to taste 1 pouch @simplywholesomepantry Creamy One-Pot Recipe Base 1 cup chicken stock 1 cup cooking cream 1 cup risoni (orzo), uncooked 1–2 handfuls grated cheese (cheddar or tasty) To Serve: Fresh parsley, chopped Method Add the potatoes, dried oregano, paprika and extra virgin olive oil to the slow cooker. Toss until the potatoes are evenly coated. Add the chicken, season with salt and stir everything together. Pour in the Simply Wholesome Pantry Creamy One-Pot Recipe Base, chicken stock and cooking cream. Stir well to combine. Cover and cook on high for 3–4 hours or low for 6–7 hours, until the chicken is cooked through and the potatoes are tender. Around 30–40 minutes before serving, stir through the uncooked risoni and continue cooking until tender. Sprinkle over the grated cheese, replace the lid and allow it to melt into the sauce for a few minutes. Serve topped with fresh parsley. • Freezer-friendly: Allow to cool completely before storing in airtight containers. Freeze for up to 3 months and reheat until piping hot. • Oven-friendly: Place everything except the risoni, cheese and parsley into a Dutch oven. Cover and cook at 160°C for 3–3½ hours, or until the chicken and potatoes are tender. Stir through the risoni for the final 30–40 minutes of cooking, then top with cheese, cover until melted and finish with fresh parsley before serving. #easymeals #slowcookerrecipes #slowcookermeals #slowcooker #slowcooking
SLOW COOKER CREAMY CHICKEN, POTATO & RISONI Serves: 4 Ingredients 6 medium potatoes, chopped into chunks 1 tbsp dried oregano 1 tbsp paprika 2 tbsp extra virgin olive oil 500g boneless chicken thighs or chicken breast, cut into chunks Sea salt, to taste 1 pouch @simplywholesomepantry Creamy One-Pot Recipe Base 1 cup chicken stock 1 cup cooking cream 1 cup risoni (orzo), uncooked 1–2 handfuls grated cheese (cheddar or tasty) To Serve: Fresh parsley, chopped Method Add the potatoes, dried oregano, paprika and extra virgin olive oil to the slow cooker. Toss until the potatoes are evenly coated. Add the chicken, season with salt and stir everything together. Pour in the Simply Wholesome Pantry Creamy One-Pot Recipe Base, chicken stock and cooking cream. Stir well to combine. Cover and cook on high for 3–4 hours or low for 6–7 hours, until the chicken is cooked through and the potatoes are tender. Around 30–40 minutes before serving, stir through the uncooked risoni and continue cooking until tender. Sprinkle over the grated cheese, replace the lid and allow it to melt into the sauce for a few minutes. Serve topped with fresh parsley. • Freezer-friendly: Allow to cool completely before storing in airtight containers. Freeze for up to 3 months and reheat until piping hot. • Oven-friendly: Place everything except the risoni, cheese and parsley into a Dutch oven. Cover and cook at 160°C for 3–3½ hours, or until the chicken and potatoes are tender. Stir through the risoni for the final 30–40 minutes of cooking, then top with cheese, cover until melted and finish with fresh parsley before serving. #easymeals #slowcookerrecipes #slowcookermeals #slowcooker #slowcooking

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