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  • 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
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    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.
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