Slow Cooker Creamy Chicken, Leek and Potato Stew

Recipe

Serves: 4 | Prep time: 10 minutes | Cooking time: 6 hours

Ingredients

• 500g Ashfields Chicken Breast Fillets, cut into chunks
• 250g leek, washed well and sliced
• 600g Maris Piper potatoes, peeled and diced
• 200g carrots, peeled and sliced
• 10g garlic, crushed
• 240g Cowbelle British Whole Milk
• 240g water
• 15g plain flour
• 15g olive oil
• 2g fresh thyme leaves
• 1g dried parsley
• 1.5g salt
• 1g black pepper, or to taste
• 140g wholemeal bread, toasted

Method

1. Heat the olive oil in a pan over medium heat. Add the sliced leek and cook for 3 to 4 minutes until softened. This helps to enhance the flavour.         
2. Transfer the leek to the slow cooker. Add the chicken, potatoes, carrots, crushed garlic, thyme leaves, parsley flakes, salt and pepper to taste.
3. In a small bowl, whisk the plain flour with the milk until smooth. Pour over the chicken mixture.
4. Add the water and stir gently to combine.
5. Cover and cook on low for 6 hours, or until the chicken is tender and the potatoes are soft.
6. Stir well before serving to ensure the stew thickens evenly.
7. Toast the wholemeal loaf slices until golden.
8. Serve the stew warm with the toasted loaf on the side.

Tip

• Slice leeks lengthways before washing to ensure all grit is removed for a smoother, cleaner stew.
• If you prefer a thicker consistency, combine 1tbs of cornflour and 1tbs of water. Add to stew and allow to thicken for 5 - 10 minutes.
• If you have time, browning the chicken before adding to the slow cooker can also improve depth of flavour.