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Slow Cooker Chicken Thigh, Carrot and Swede Cobbler | DadTheFoodie

Slow Cooker Chicken Thigh, Carrot and Swede Cobbler recipe photograph

Instructions

Put the chicken thighs in a bowl and toss with the plain flour, ½ teaspoon of salt and a good pinch of black pepper.
Heat the oil in a large frying pan over a medium-high heat. Brown the chicken in two batches for 2 minutes on each side, then transfer it to the slow cooker. The chicken does not need to be cooked through at this stage.
Add the onion, carrots, swede, potatoes and garlic to the slow cooker. Pour in the chicken stock and stir in the thyme, Dijon mustard, Worcestershire sauce and tomato purée.
Cover and cook on high for 3 hours, until the chicken is cooked through and the vegetables are tender. Check that the thickest piece of chicken has reached 75°C or is piping hot throughout with no pink meat.
Stir in the frozen peas. Taste the gravy and adjust the seasoning. If it looks very thin, leave the lid slightly ajar for 10 minutes while you prepare the cobbler mixture.
For the topping, rub the butter into the self-raising flour until it resembles fine breadcrumbs. Stir in the parsley, salt and pepper, then mix in the milk to make a soft, slightly sticky dough. Add the extra tablespoon of milk only if needed.
Spoon 8 small portions of the dough over the chicken and vegetables, leaving small gaps between them. Replace the lid and cook on high for a further 40 minutes, or until the cobbler topping is puffed and cooked through in the centre.
Scatter with extra thyme and serve straight from the slow cooker with green vegetables, if liked.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Mixing bowl
Wooden spoon

Swaps and substitutions

Swede → Parsnips or extra potato
Use the same weight and cut into similar-sized chunks.
Chicken thighs → Skinless chicken breast
Add the breasts whole and check them carefully, as they can cook more quickly and become dry.
Semi-skimmed milk → Unsweetened plant-based milk
Choose a plain variety if needed.
Butter → Baking margarine
Use a firm baking variety for the best cobbler texture.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool leftovers promptly and refrigerate them in a covered container within two hours. Keep for up to 3 days. The cobbler topping will soften slightly in storage. Defrost: Defrost the cooked dish in the refrigerator overnight. Reheat until piping hot throughout, and do not refreeze after reheating.
Reheating: Reheat portions in a microwave or saucepan until piping hot throughout. Add a splash of water or stock if the gravy has thickened. Only reheat once.
Leftover ideas: Use leftover chicken and vegetables as a pie filling, or loosen the gravy with a little stock and serve over mashed potato.

Allergen information

Contains gluten, milk and mustard. Worcestershire sauce may contain fish, so check the label if cooking for someone with a fish allergy.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

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Recipe info

Prep time: 25 min
Cook time: 240 min
Servings: 4

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Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

8 boneless, skinless chicken thighs, trimmed and halved
2 tablespoons plain flour
1 tablespoon vegetable oil
1 large onion, finely sliced
3 carrots, peeled and cut into thick slices
400 g swede, peeled and cut into 2 cm chunks
400 g potatoes, peeled and cut into 2 cm chunks
2 garlic cloves, finely chopped
750 ml reduced-salt chicken stock
2 teaspoons fresh thyme leaves, plus extra to serve
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon tomato purée
100 g frozen peas
150 g self-raising flour
50 g cold butter, cubed
1 tablespoon chopped fresh parsley
75 ml semi-skimmed milk, plus 1 tablespoon if needed
¼ teaspoon salt
¼ teaspoon black pepper

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Slow cooker

Tags: Slow cooker, Chicken, Family dinner, One pot, Root vegetables, Cobbler, Midweek meals

Slow Cooker Chicken Thigh, Carrot and Swede Cobbler

Name: Slow Cooker Chicken Thigh, Carrot and Swede Cobbler
Prep time: 25 min
Cook time: 240 min
Total time: 265 min
Yield: 4 servings
Ingredients: 8 boneless, skinless chicken thighs, trimmed and halved; 2 tablespoons plain flour; 1 tablespoon vegetable oil; 1 large onion, finely sliced; 3 carrots, peeled and cut into thick slices; 400 g swede, peeled and cut into 2 cm chunks; 400 g potatoes, peeled and cut into 2 cm chunks; 2 garlic cloves, finely chopped; 750 ml reduced-salt chicken stock; 2 teaspoons fresh thyme leaves, plus extra to serve; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1 tablespoon tomato purée; 100 g frozen peas; 150 g self-raising flour; 50 g cold butter, cubed; 1 tablespoon chopped fresh parsley; 75 ml semi-skimmed milk, plus 1 tablespoon if needed; ¼ teaspoon salt; ¼ teaspoon black pepper

Tender chicken thighs and chunky root vegetables cook in a savoury thyme gravy before being finished with soft, herby cobbler dumplings. It is a hearty one-pot family meal that needs only steamed greens on the side.

Prep: 25 min
Cook: 4 hrs
Total: 4 hr 25 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Mixing bowl
Wooden spoon

Ingredients

8 boneless, skinless chicken thighs, trimmed and halved
2 tablespoons plain flour
1 tablespoon vegetable oil
1 large onion, finely sliced
3 carrots, peeled and cut into thick slices
400 g swede, peeled and cut into 2 cm chunks
400 g potatoes, peeled and cut into 2 cm chunks
2 garlic cloves, finely chopped
750 ml reduced-salt chicken stock
2 teaspoons fresh thyme leaves, plus extra to serve
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon tomato purée
100 g frozen peas
150 g self-raising flour
50 g cold butter, cubed
1 tablespoon chopped fresh parsley
75 ml semi-skimmed milk, plus 1 tablespoon if needed
¼ teaspoon salt
¼ teaspoon black pepper

Substitutions

Swede → Parsnips or extra potato (Use the same weight and cut into similar-sized chunks.)
Chicken thighs → Skinless chicken breast (Add the breasts whole and check them carefully, as they can cook more quickly and become dry.)
Semi-skimmed milk → Unsweetened plant-based milk (Choose a plain variety if needed.)
Butter → Baking margarine (Use a firm baking variety for the best cobbler texture.)

Instructions

Put the chicken thighs in a bowl and toss with the plain flour, ½ teaspoon of salt and a good pinch of black pepper.
Heat the oil in a large frying pan over a medium-high heat. Brown the chicken in two batches for 2 minutes on each side, then transfer it to the slow cooker. The chicken does not need to be cooked through at this stage.
Add the onion, carrots, swede, potatoes and garlic to the slow cooker. Pour in the chicken stock and stir in the thyme, Dijon mustard, Worcestershire sauce and tomato purée.
Cover and cook on high for 3 hours, until the chicken is cooked through and the vegetables are tender. Check that the thickest piece of chicken has reached 75°C or is piping hot throughout with no pink meat.
Stir in the frozen peas. Taste the gravy and adjust the seasoning. If it looks very thin, leave the lid slightly ajar for 10 minutes while you prepare the cobbler mixture.
For the topping, rub the butter into the self-raising flour until it resembles fine breadcrumbs. Stir in the parsley, salt and pepper, then mix in the milk to make a soft, slightly sticky dough. Add the extra tablespoon of milk only if needed.
Spoon 8 small portions of the dough over the chicken and vegetables, leaving small gaps between them. Replace the lid and cook on high for a further 40 minutes, or until the cobbler topping is puffed and cooked through in the centre.
Scatter with extra thyme and serve straight from the slow cooker with green vegetables, if liked.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate them in a covered container within two hours. Keep for up to 3 days. The cobbler topping will soften slightly in storage. Defrost: Defrost the cooked dish in the refrigerator overnight. Reheat until piping hot throughout, and do not refreeze after reheating.

Reheat portions in a microwave or saucepan until piping hot throughout. Add a splash of water or stock if the gravy has thickened. Only reheat once.

Use leftover chicken and vegetables as a pie filling, or loosen the gravy with a little stock and serve over mashed potato.

Allergen information

Contains gluten, milk and mustard. Worcestershire sauce may contain fish, so check the label if cooking for someone with a fish allergy.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Chicken Thigh, Carrot and Swede Cobbler

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Chicken Thigh, Carrot and Swede Cobbler

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

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