- 1 leek, roughly chopped
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 carrot, roughly chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 onion, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 350g new potatoes, roughly chopped
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 6 skinless, boneless chicken thighs, chopped
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 500ml chicken stock
- 4 tbsp vegetable gravy granules
Put the veg and chicken in a slow cooker. Pour the stock over and around the chicken thighs, then mix in the gravy granules to thicken it up (the sauce will be quite thick – use less gravy if you prefer a runnier casserole).
Switch the slow cooker to low and leave to cook for at least 4 hrs, or up to 8 hrs – try putting it on before you go to work, so that it’s ready when you get home. Season well, then serve.