Still got some cranberry sauce left over from Christmas? Use it in this dish which you can prepare then leave it to cook while you enjoy precious leisure time.


Serves 8-12

  • 500g chicken mince
  • 3 tbsp cranberry sauce
  • ¼ cup pistachio nuts
  • 1 egg
  • ¼ cup parsley, finely chopped
  • ¼ cup dried breadcrumbs
  • 40g sachet McCormick Slow Cookers
  • Country Chicken Casserole
  • 300g prosciutto, thinly sliced
  • 2 chicken breasts, flattened to approx
  • 1cm thick
  • 1 metal baking tin, length 22cm, width 10cm, depth 6cm (You may require a smaller tin depending on the slow cooker size)
  • Slow cooker appliance


Combine chicken mince, cranberry sauce, pistachio nuts, egg, parsley, breadcrumbs and McCormick Slow Cookers recipe base in a large mixing bowl and mix well. Line the baking tin with layers of prosciutto so it hangs over the edge on all four sides. Spread half the mixture into the tin and lay the chicken breasts on top. Place the remaining mixture on top of the chicken breasts and press firmly.

Fold the prosciutto over one side at a time so it covers the mixture completely. Place the terrine into a slow cooker and add hot water avoiding the top of terrine. Cover and cook for 4hours on High. (Keep covered during cooking. Cooking times may vary between slow cooker models). Remove and cool then slice and serve.