- 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.