- STEP 1
Chop the leek, carrot, onion and potatoes into small amounts. If using new potatoes I tend to cut these into 8 pieces.
- STEP 2
De-skin and de-bone the chicken thighs and chop these into small pieces as well
- STEP 3
At this point you can fridge the ingredients and put the slow cooker on in the morning, with the meal ready for when you get home or you can go ahead and cook now
- STEP 4
Add leek, carrot, onion and potatoes to the slow cooker
- STEP 5
Add the chicken to the slow cooker with the ingredients then pour over the chicken stock as slowly and as evenly as possible. Then mix in 4 tablespoons of vegetable gravy to thicken it up. We like the sauce nice and thick but reduce the amount of granules if you prefer a runnier casserole.
- STEP 6
Switch the slow cooker to low and leave to cook for a minimum of 4 hours, however I tend to cook for 8 as I put this on before I go to work; ready to eat when I get home.