low-calorie cooking oil spray
625 g (14 lb) boneless, skinless chicken thighs, each cut into 3 pieces
1 onion, chopped
2 small carrots, finely diced
2 teaspoons plain flour
350 ml (12 fl oz) chicken stock
15 g (2 oz) basil leaves, torn, plus extra to garnish
100 g (3½ oz) frozen peas, thawed
200 g (7 oz) Tenderstem broccoli, stems cut into 3 or 4 pieces
150 g (5 oz) fine green beans, thickly sliced
salt and pepper


1.Preheat the slow cooker if necessary. Spray a large frying pan with a little low-calorie cooking oil spray and place over a high heat until hot.
2. Add the chicken a few pieces at a time until all the chicken is in the pan and cook for 5 minutes, stirring, until golden.
3.Transfer to the slow cooker pot using a slotted spoon. Add a little more low-calorie cooking oil spray to the pan if necessary, then cook the onion for 4-5 minutes until just beginning to soften.
4.Stir in the carrots and flour, then add the stock and bring to the boil, stirring. Add the basil, season to taste and pour over the chicken.
5. Cover and cook on low for 8-10 hours until the chicken is tender and cooked through.
6.Add the peas, broccoli and green beans, cover again and cook cn high for 15-30 minutes until the vegetables are tender. Serve in bowls, garnished with extra basil.
7.FOR CHUNKY CHICKEN WITH 30 GARLIC CLOVES, brown 625 g (14 lb) boneless, skinless chicken thighs, each cut into 3 pieces, in a frying pan and place in the slow cooker pot with 30 unpeeled garlic cloves.
8.Folliow the recipe above, using 250 g (8 oz) small peeled shallots instead of the onion and carrot, and 3 thyme sprigs and 2 teaspoons Dijon mustard instead of the basil.
9. Cook as above, omitting the green vegetables, and serve sprinkled with chopped parsley.

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