Slow Cooker Chicken Brunswick Stew Recipe

Serves 3 - 4

Prep time - 10 minutes
Cooking time - 6 - 8 hours
Total time - 6 1/2 to 8 1/2 hours 

You will need
A slow cooker/crock pot

Ingredients
1 tsp dried sage
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried oregano
1/2 tsp salt
1 tsp freshly ground black pepper
1 chicken stock/bouillon cube (gluten free if you have it)
6 skinless chicken thighs - bone in
1 lb/450g baby new potatoes - unpeeled - halved
1 onion - chopped
18 fl oz/500ml tomato passata
1 tbsp  Lea & Perrins Worcestershire sauce
5oz/140g frozen sweetcorn - defrosted
5oz/140g frozen edamame beans/soya beans OR lima beans - defrosted

Method

• Place the chicken, potatoes and onion in the slow cooker - sprinkle over all of the herbs, salt, pepper and stock/bouillon cube.
• Pour the tomato passata and Worcestershire sauce over the top of the chicken and vegetables. Give it all a very gentle stir.
• Cover, and cook on Low for 6 to 8 hours.
• Add the sweetcorn and beans, cover and cook for a further 30 minutes.
• Remove chicken from the slow cooker with a slotted spoon and gently remove the meat from the bone. It should just slide off. 
• Cut the chicken into large pieces and return to the pot (discard the chicken bones).
• Serve with thick slices of home made bread to sop up the sauce.