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Method

1. Preheat the slow cooker to high. Put the chicken stock cube in a measuring jug and add the boiling water. Stir to dissolve the stock.

2. Heat 1 tablespoon of the olive oil in a large non-stick frying pan over a high heat. Add half the chicken and cook until it is browned all over.

3. Transfer the chicken to the slow cooker pot with a slotted spoon, leaving the fat in the pan. Cook the remaining chicken in the same way and add to the slow cooker, then add the pasta to the slow cooker.

4. If needed, add more olive oil to the pan, then add the courgettes and cook over a high heat for a couple of minutes until browned. Remove them to a plate.

5. Reduce the heat below the frying pan and add the garlic. Cook for a few seconds to take off the raw tang. Pour in a little of the stock and stir with a wooden spoon to loosen any bits of chicken that are stuck to the bottom. Tip it into the slow cooker, along with the remaining stock. Add the lemon zest and basil and season with salt and pepper, then give everything a good stir.

6. Spread the courgettes over the top of the mixture, cover with the lid and cook for 1 hour.

7. Add the crème fraîche and give everything a good stir. Turn the heat off, replace the lid and leave to rest for 15 minutes.

8. Give it another stir, then taste and adjust the seasoning. Serve scattered with a few fresh basil leaves.