Slow Cooker Chicken Stew
Slow Cooker Chicken Stew
A slow cooker is a great investment for students as it's inexpensive, easy to use, and saves time on busy days. Simply add the ingredients, switch it on, and leave it to cook. This chicken stew has all the flavours of a traditional roast dinner, especially when served with a few Yorkshire puddings. The recipe makes four portions, so it's ideal for meal prep and can keep you going for several days.
Taste: Simplicity: Cost:
Ingredients
Add first
- 500g chicken breast
- 7-8 medium potatoes, peeled
- 4 large carrots, peeled and cut into small pieces
- 1 leek, cut into disks
- 1 onion, diced
- 2 tablespoons of rosemary or thyme
- Salt and pepper
- 2 chicken stock cubes dissolved in 900ml water
Add later
- Peas
- 60g chicken gravy granules
To serve
- Frozen Yorkshire puddings
Method
- Add all of the ingredients in the "Add first" list into the slow cooker. Give it a good mix to combine.
- Turn your slow cooker on to the high setting and leave on for three hours.
- After three hours, add your peas and gravy granules and mix to combine. Leave for one more hour.
- Just before the stew is due to be finished, cook the Yorkshire puddings as per the packet instructions.
- Serve and enjoy!