This is a great 'bung it all in' recipe, no searing or pre-cooking required, and works with whatever veg you have in the fridge.
Dairy / soya / egg / nut free
Serves 4 adults & 2 children
Storage: keeps covered in fridge for 2 days, freeze for up to 3 months
INGREDIENTS
- 1kg boneless, skinless chicken thighs
- 1 butternut squash, cubed
- 2 carrots, diced
- 2 onions, finely diced
- 2 cloves garlic, finely diced
- 2 sticks celery, diced
- 500ml boiling water
- 2 chicken stock cubes (double check for allergens)
- 1 tbsp Dijon mustard
- 2 tbsp dried mixed herbs
- 1 can butter beans
- 2 tbsp cornflour
METHOD
Dice the onions, carrots, garlic, celery & butternut squash
Turn your slow cooker on & boil a filled kettle
Put all ingredients except the cornflour & butter beans into the slow cooker. Mix well and cook for 3-4 hours on high or 7 hours on low, until the chicken is cooked through
In a small bowl mix the cornflour with a few tbsps of the slow cooker liquid, stir until combined then add to the slow cooker and mix.
Drain & rinse the butter beans and add then cook for another 30 mins. Serve