Name: Slow Cooker Chicken & Vegetable Stew
Prep time: 15 min
Cook time: 330 min
Total time: 345 min
Yield: 4 servings
Cuisine: British
Ingredients: 500g chicken breast, roughly diced; 1 large onion, chopped; 2–3 garlic cloves, finely chopped or crushed; 3 carrots, thickly sliced; 2 celery sticks, sliced; 400–500g potatoes, cut into bite-sized chunks; 150–200g mushrooms, halved or quartered; 500ml chicken stock; 1 tsp dried thyme; 1 tsp dried mixed herbs; 1 tsp paprika; 1 tbsp Worcestershire sauce, optional; 1 tsp Dijon or English mustard, optional; Salt and freshly ground black pepper; 1 tbsp cornflour, optional, for thickening; 2 tbsp cold water, if using the cornflour

Method

15 mins prep330 mins cook345 mins total

Put the onion, carrots, celery, potatoes and garlic into the slow cooker. Sprinkle over the herbs, paprika, pepper and a little salt.
Scatter the diced chicken and mushrooms over the vegetables. Pour in the stock and Worcestershire sauce, if using, then stir.
Cover and cook on LOW for 5–6 hours or HIGH for 3–3½ hours, until the chicken is cooked through and the vegetables are tender.
For a thicker gravy, mix the cornflour with the cold water. Stir it in, turn to HIGH and cook for 15–20 minutes until thickened.
Stir in the mustard, if using. Taste and adjust the seasoning before serving.