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Slow Cooker Chicken Stew

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Cooking time

Prep: 20 minutes Cook: 8 hours Cooking time based on slow cooker set to low. If you're in a rush, 3 to 4 hours on high

Skill level



Serves 4

A warm and comforting winter stew. Easy prep.

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  • 4 to 6 chicken thighs according to size
  • 4 medium carrots
  • 4 cloves of garlic
  • 1 large onion
  • 4 medium potatoes
  • 80g of Broth or Stew Mix (pearl barley split peas red split lentils marrowfat peas)
  • Handful of chopped herbs (parsley thyme plus rosemary if you like it)
  • 4 Bay leaves folded and bruised
  • Half a cup of white wine to deglaze pan
  • 1 Ltr good quality chicken stock


  1. Chop carrots, onion and garlic and add to medium hot pan with a little oil for 5 minutes, add diced potatoes and herbs and cook for another 5 minutes. Add to slow cooker.

  2. Brown chicken in frying pan or skillet and remove skins if preferred. Add to slow cooker. Add wine to pan to deglaze. Reduce and add to slow cooker.

  3. Add the bay leaves, salt and pepper to taste then barley, broth mix and stock . Cook on High for 3-4 hours or on low 8 hours. Serve with crusty fresh bread and salted butter.

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