Chicken and Vegetable Casserole

Ingredients

• 6 chicken thighs (bone-in, skin removed)
• 2 onions, sliced
• 3 carrots, chunked
• 2 potatoes, cubed
• 2 sticks celery, sliced
• 200g mushrooms, halved
• 400ml chicken stock
• 1 tbsp Worcestershire sauce
• 1 tsp dried mixed herbs
• 2 bay leaves
• Salt and black pepper

Method

1. Place the onions, carrots, potatoes, celery, and mushrooms in the slow cooker.
2. Lay the chicken thighs on top. Season well with salt and pepper.
3. Mix the stock and Worcestershire sauce, then pour over everything.
4. Scatter over the mixed herbs and tuck in the bay leaves.
5. Cook on LOW for 6-8 hours or HIGH for 4-5 hours until the chicken is cooked through and the vegetables are tender.
6. Remove bay leaves and serve in big warm bowls.

Tips

For a thicker sauce, mix 1 tbsp cornflour with cold water and stir in 30 minutes before serving.