Slow cooked chicken and chickpeas with winter vegetables
Bring out the slow cooker and fill it with chicken and winter veg. Add extra goodness with Campbell’s 100% natural RSPCA approved chicken stock and a can of chickpeas.
- Heat 2 oil in a frying pan. Season chicken with salt and pepper and fry until brown – this may need to be done in batches. Remove and place in the slow cooker.
- Add the sliced leek, carrot and parsnip to the pan and stir-fry to soften slightly and pick up the chicken brownings from the pan.
- Place the leek, carrot and parsnip in the slow cooker with the garlic, thyme, lemon peel, chickpeas and stock. Cook on low for 5 hours or high for 2½ hours.
- Remove the thyme and lemon peel. Serve with mashed potato or crusty bread to mop up the juices.
Note: Any unused stock can be frozen for later use. Blend any leftover juices and vegetables in to soup.