Slow Cooker Creamy Chicken Thighs with Leeks, Carrots and Parsnips

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
• Measuring jug
• Small bowl

• 800 g boneless, skinless chicken thighs
• 1 tablespoon rapeseed oil
• 1 medium brown onion, finely sliced
• 2 leeks, trimmed, washed and sliced
• 3 carrots, peeled and cut into thick slices
• 2 parsnips, peeled and cut into chunks
• 2 garlic cloves, finely chopped
• 750 ml hot chicken stock
• 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
• 1 tablespoon Dijon mustard
• 1 tablespoon plain flour
• 150 ml double cream
• 1 tablespoon cornflour
• 2 tablespoons cold water
• 1 teaspoon fine salt
• ½ teaspoon black pepper
• 2 tablespoons chopped fresh parsley

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Pat the chicken thighs dry and season with the salt and black pepper. Heat the oil in a large frying pan over a medium-high heat and brown the chicken for 2–3 minutes on each side. Work in batches if necessary; it does not need to be cooked through.