Slow cooker

Freezer friendlyGreat for batch cookingRecommended for a 3.5 litre slow cooker

Slow cooker Chicken Family dinner Root vegetables One-pot meals Freezer friendly

Slow Cooker Thyme Chicken with Root Vegetables

Name: Slow Cooker Thyme Chicken with Root Vegetables
Prep time: 25 min
Cook time: 360 min
Total time: 385 min
Yield: 4 servings
Ingredients: 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

Tender chicken thighs cook slowly with carrots, parsnips, swede and onion in a savoury thyme gravy. It is a warming, straightforward family dinner that can be served with crusty bread or mashed potatoes.

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Slow cooker

Tags: Slow cooker, Chicken, Family dinner, Root vegetables, One-pot meals, Freezer friendly

Slow Cooker Thyme Chicken with Root Vegetables

Prep: 25 min
Cook: 6 hrs
Total: 6 hr 25 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5-litre slow cooker
Large frying pan
Wooden spoon
Chopping board and sharp knife

Ingredients

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

Substitutions

Boneless, skinless chicken thighs → 700 g bone-in chicken thighs (Remove the skin first if possible and check that the meat is cooked through before serving; allow a little extra cooking time if needed.)
Swede → 300 g peeled butternut squash (Cut into large cubes so it does not become too soft.)
Fresh thyme → 1 teaspoon dried thyme (Add it with the stock.)
Dijon mustard → 1 teaspoon English mustard (Use less if you prefer a milder flavour.)

Instructions

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.
Add the onion to the frying pan and cook for 3 minutes. Stir in the garlic for 30 seconds, then sprinkle over the flour and cook for 1 minute.
Gradually pour the hot chicken stock into the frying pan, stirring to make a smooth mixture. Stir in the thyme, mustard and Worcestershire sauce, then bring just to a simmer.
Put the carrots, parsnips, swede and bay leaves into a 3.5-litre slow cooker. Pour over the stock mixture and place the browned chicken on top. Stir gently so the vegetables are coated, but keep the chicken mostly beneath the liquid.
Cover and cook on low for 6 hours, or until the chicken is tender and the vegetables are cooked through. Stir in the frozen peas for the final 15 minutes.
Remove the bay leaves. Check the seasoning, then serve with extra thyme and crusty bread, mashed potatoes or steamed green vegetables.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly, refrigerate them in a covered container within two hours and use within 3 days. Do not leave the stew cooling in the slow cooker overnight. Defrost: Defrost the frozen stew in the fridge overnight in a covered container. Reheat until piping hot throughout and use within 24 hours of thawing. Do not refreeze after reheating.

Reheat on the hob in a saucepan over a medium heat, stirring occasionally, or in the microwave in a covered suitable container. Add a splash of water if needed and reheat until piping hot throughout.

Shred leftover chicken and serve the stew over baked potatoes, or use it as a filling for a savoury pie topped with ready-made puff pastry.

Allergen information

Contains gluten if using ordinary plain flour and some brands of stock or Worcestershire sauce. Check labels for gluten, wheat, mustard, soya and celery, and use suitable alternatives where required.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Instructions

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.

Add the onion to the frying pan and cook for 3 minutes. Stir in the garlic for 30 seconds, then sprinkle over the flour and cook for 1 minute.

Gradually pour the hot chicken stock into the frying pan, stirring to make a smooth mixture. Stir in the thyme, mustard and Worcestershire sauce, then bring just to a simmer.

Put the carrots, parsnips, swede and bay leaves into a 3.5-litre slow cooker. Pour over the stock mixture and place the browned chicken on top. Stir gently so the vegetables are coated, but keep the chicken mostly beneath the liquid.

Cover and cook on low for 6 hours, or until the chicken is tender and the vegetables are cooked through. Stir in the frozen peas for the final 15 minutes.

Remove the bay leaves. Check the seasoning, then serve with extra thyme and crusty bread, mashed potatoes or steamed green vegetables.

Swaps and substitutions

Boneless, skinless chicken thighs → 700 g bone-in chicken thighs

Remove the skin first if possible and check that the meat is cooked through before serving; allow a little extra cooking time if needed.

Swede → 300 g peeled butternut squash

Cut into large cubes so it does not become too soft.

Fresh thyme → 1 teaspoon dried thyme

Add it with the stock.

Dijon mustard → 1 teaspoon English mustard

Use less if you prefer a milder flavour.

Storage and leftovers

Freezer friendly

Yes

Batch cooking

Suitable for batch cooking

Storage

Reheating

Reheat on the hob in a saucepan over a medium heat, stirring occasionally, or in the microwave in a covered suitable container. Add a splash of water if needed and reheat until piping hot throughout.

Leftover ideas

Shred leftover chicken and serve the stew over baked potatoes, or use it as a filling for a savoury pie topped with ready-made puff pastry.

Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

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

Slow Cooker Thyme Chicken with Root Vegetables

Slow Cooker Thyme Chicken with Root Vegetables

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

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