Slow cooked country chicken and vegetables

Leanne CurgenvenHealth InformationLeave a Comment

This is an absolutely delicious winter warmer. And it’s SO easy. There is a wee bit of cooking required before bunging all of the ingredients into the slow cooker, and this involves coating and briefly frying the chicken in a pan. Other than that, it’s just chopping some veges and putting the cooker on early, so it’s ready for you when you get home from a busy day! The cheap cut of meat and the fact you can throw in whatever veges are in the fridge, makes this a very affordable family meal.


4 tbsp Flour seasoned with salt and pepper
8 Chicken Pieces (legs and thighs)
4 tbsp Olive Oil
1 Onion, peeled and sliced
2 Cloves Garlic, peeled and diced
3 Carrots, peeled and cut into slices
150g Mushrooms, roughly chopped
400g tin of Crushed Tomatoes
1 cup Chicken Stock
½ cup Chopped Italian Parsley plus extra to garnish
3 tblsp Cornflour & 3 tbsp Cold Water


Turn the slow cooker onto low.

Place the seasoned flour into a clean plastic bag with the chicken pieces and shake the bag so that the chicken is evenly coated.

Heat the oil in a large frying pan. Place the floured chicken in the pan and brown the pieces on all sides.

Remove the chicken from the pan and add the onion, garlic, carrots and mushrooms.

Sauté for 2-3 minutes then remove the vegetable mix from the pan and place it in the slow cooker.

Top the vegetables with the chicken pieces and add the tomatoes, stock and parsley.

Cook on low for 8 hours, or high for 4 hours.

Remove the chicken from the cooker and keep warm.

Make a smooth paste from the cornflour and water and stir the paste into the chicken juices.

Cover the cooker and cook for 15 minutes on high so that the juices thicken.

Serve the chicken drizzled with the thickened juices.

Serving suggestion: serve with lots of steamed broccoli and mashed potato.

Adapted recipe from

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