Slow Cooker Chicken Thigh, Root Vegetable and Mustard Pearl Barley Casserole

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
• Chopping board
• Sharp knife
• Wooden spoon

• 8 boneless, skinless chicken thighs, about 800 g
• 2 tablespoons plain flour
• 1 tablespoon rapeseed oil
• 1 large onion, finely chopped
• 300 g carrots, peeled and cut into thick slices
• 300 g swede, peeled and cut into 2 cm cubes
• 2 celery sticks, sliced
• 2 garlic cloves, finely chopped
• 150 g pearl barley, rinsed
• 750 ml hot chicken stock
• 2 tablespoons wholegrain mustard
• 2 teaspoons dried thyme
• 2 bay leaves
• 150 g full-fat crème fraîche
• 1 tablespoon chopped fresh parsley
• 1 teaspoon fine salt, or to taste
• ½ teaspoon black pepper

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Trim any excess fat from the chicken thighs and pat them dry. Toss them with the flour, salt and black pepper.