Hannah's slow cooker chicken stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 600g Boneless chicken thighs
- 1 Large onion. Diced
- 1 Parsnip. Cut in circles
- 2 Carrots. Cut in circles
- 2 Large potatoes. Large dice. Skin left on
- 100g Frozen peas
- 1 tbsp Onion chutney
- 600ml Chicken stock
- 2 tbsp Chicken gravy granules
Method
step 1
Prep all veg. There is no need to peel the carrots and the skin will help keep the potatoes from breaking up. I would recommend peeling the parsnip though.step 2
Put all the ingredients except the gravy granules into the slow cooker. Give it a quick stir to combine the ingredients.step 3
Cook on low for 6 to 8 hours. The chicken thighs should break up during the cooking to almost a 'pulled' like chicken.step 4
Once cooked. Combine the gravy granules with just enough boiling water to make a paste consistency. Mix this into the stew to thicken it up. Add more if you'd like it thicker.step 5
Enjoy with some nice crusty bread. Or serve inside a giant Yorkshire pudding.
