Ingredients
3 tbsp vegetable oil
1kg chicken thighs or breast
cut into large chunks
1kg brushed potatoes
peeled and cut into chunks
2 x 420g tins Cream of chicken condensed soup
1 tbsp chicken stock powder
2 cups water
500g frozen chunky mix vegetable
1 cup parsley
chopped
Allergy Advice
Contains Dairy
Contains Gluten
Contains Soy
Equipment
- 1 frying pan
- 1 slow cooker
Instructions
- In a frying pan, heat the oil and fry the chicken pieces until golden on each side. You may have to do this in batches.
- Place the chicken in the slow cooker with the potatoes, condensed soup, stock powder, water and vegetable mix. Combine well.
- Cover and cook for 3 hours on HIGH or 6 hours on LOW.
- Stir through parsley just before serving.
Notes
Tip
If I am putting this on early in the morning, I sear the chicken pieces in a frying pan the night before and pop them into the fridge. That way the next day I can just throw all the ingredients into the slow cooker and set and forget without making too much mess.
Tip
The chunky vegetable mix I used had beans, cauliflower and broccoli in it but you could use fresh vegetable or anything that is left over in your crisper.
Variation
Bacon is a nice addition in this recipe. Fry it with the last batch of chicken, so its flavours are released into the dish.
