Slow Cooker Thyme Chicken with Root Vegetables

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
• Wooden spoon
• Chopping board and sharp knife

• 1 tablespoon vegetable oil
• 700 g boneless, skinless chicken thighs
• 1 medium brown onion, finely sliced
• 2 cloves garlic, finely chopped
• 3 medium carrots, peeled and cut into thick slices
• 2 medium parsnips, peeled and cut into chunky pieces
• 300 g swede, peeled and cut into 2 cm cubes
• 2 tablespoons plain flour
• 600 ml hot chicken stock
• 2 teaspoons fresh thyme leaves, plus extra to serve
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 bay leaves, dried bay leaves
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 100 g frozen peas

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Heat the oil in a large frying pan over a medium-high heat. Season the chicken thighs with the salt and pepper, then brown them for 2–3 minutes on each side. Transfer the chicken to the slow cooker.