Slow Cooker Chicken Thigh, Carrot and Swede Cobbler

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Large frying pan
• Mixing bowl
• Wooden spoon

• 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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8. 8

Put the chicken thighs in a bowl and toss with the plain flour, ½ teaspoon of salt and a good pinch of black pepper.