4 skinless chicken legs. 875g
low-calorie cooking oil spray
50 g (2 oz) smoked back bacon rashers, trimmed of fat and chopped
300 g (10 oz) baby new potatoes. scrubbed and thickly sliced
2 small leeks, thickly sliced, white and green parts kept separate
2 celery sticks, thickly sliced
2 carrots, sliced
2 teaspoons plain flour
1 teaspoon dried mixed herbs
1 teaspoon mustard powder
450 ml (4 pint) chicken stock
50 g (2 oz) curly kale, sliced
salt and pepper


1.Spray a large frying pan with a little low-calorie cooking oil spray and place over a high heat until hot. Add the chicken and cook for 5 minutes, turning, until browned all over.
2.Transfer to the slow cooker pot. Add the bacon and potatoes to the frying pan with a little extra low-calorie cooking oil spray and cook for 4-5 minutes, stirring, until the bacon is beginning to brown.
3. Stir in the white leek slices, celery and carrots. Add the lour, herbs and mustard and stir well. Pour in the stock, season to taste and bring to the boil, stirring.
4.Spoon over the chicken, cover and cook on low for 8-10 hours or until the chicken is tender and cooked through.
5.Add the reserved green leek slices and the kale to the slow cooker pot, cover and cook for 15 minutes, still on low, until the vegetables are just tender. Serve in shallow bowls.
6.FOR CHICKEN HOTPOT, follow the main recipe to make the chicken mixture, omitting the new potatoes and carrots.
7.Transfer to the slow cooker put and cover with 300 g (10 oz) scrubbed and thinly sliced baking potatoes and 2 thinly sliced carrots, arranging the slices alternately overlapping.
8.Spray with low-calorie cooking oil spray, season to taste, then cook as above. Brown the top under a preheated hot grill, if liked.

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