Slow Cooker Cider-Mustard Chicken Thigh Pot

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
• Sharp knife
• Chopping board
• Measuring jug

• 1 tablespoon vegetable oil
• 650 g boneless, skinless chicken thighs, cut into large pieces
• 1 medium brown onion, peeled and sliced
• 2 carrots, peeled and cut into thick slices
• 2 medium parsnips, peeled and cut into 3 cm pieces
• 300 g swede, peeled and cut into 3 cm pieces
• 2 garlic cloves, finely chopped
• 2 tablespoons plain flour
• 500 ml reduced-salt chicken stock, made with a stock cube
• 150 ml dry cider
• 2 teaspoons English mustard
• 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon Worcestershire sauce
• 100 g frozen peas
• 1 tablespoon chopped fresh parsley, optional
• ¼ teaspoon fine salt, plus extra if needed
• ¼ teaspoon black pepper

1. 1
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3. 3
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5. 5
6. 6

Pat the chicken thighs dry with kitchen paper and season with the salt and pepper. Heat the oil in a large frying pan over a medium-high heat and brown the chicken in batches for 2–3 minutes on each side. It does not need to be cooked through. Transfer the chicken to the slow cooker.