Slow cooker chicken casserole

A lightly spiced chicken casserole recipe. Cooked on the bone but you can buy boneless if you prefer.

Servings
4 servings

Ingredients

• 6 Chicken thighs
• 2 Carrots
• 2 Small potatoes
• 1 Small leek
• 1 Red chilli
• Thyme
• 1 Fennel bulb
• half pint White wine
• quarter pint Chicken stock

Directions

1. Peel and chop your potatoes and carrots, leaving them as chunky as you like.
2. Top and tail your leek before quartering length ways and rinsing, then roughly chop.
3. Finely chop the onion and red chili (de-seed the chili first if you like it slightly less spicy)
4. Brown off the chicken in a pan, with the onion.
5. Pour the meat and veg into the slow cooker, tucking the sprigs of thyme in between (remove these before serving up)
6. Pour some of the white wine into the pan you used to brown the chicken and scrape the bottom before pouring it all into the slow cooker.
7. Pour the remaining wine into the slow cooker and top up with as much stock as you need.
8. Cook on auto for 6 hours.