Vegetarian Chicken Crockpot with Quorn Fillets

This slow cooked Vegetarian Chicken Crockpot is the perfect winter warmer. Made using Quorn Vegetarian Fillets in a rich tomato ragu, it’s a quick and easy midweek meal prepped in just a few minutes!

Cook low and slow to create a delicious marinated sauce, serve up and dip in some crusty garlic bread or smother over some fluffy steamed rice.

Serves 4

120 mins

Easy

Ingredients

  • 4 Quorn Vegetarian Fillets
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 400g tin chopped tomatoes
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 2 tbsp. tomato puree
  • 300ml low salt vegetable stock
  • 200g spinach
  • Steamed rice or crusty bread to serve

Method

  1. Place the onion, garlic, tomatoes, herbs, tomato puree and stock into a slow cooker. Stir to combine the ingredients. Cook on high for 1 hour 40 minutes or on low for 3 hours 40 minutes.
  2. Add the frozen Quorn Vegetarian Fillets and cover with the sauce. Layer the spinach on top and cook for a further 20 minutes.
  3. After 20 minutes stir the spinach though the sauce and ensure the Quorn Vegetarian Fillets are piping hot.
  4. Serve with rice or crusty bread.