Slow Cooker Chicken and Potato Stew

Cook Time 2–6 hours

Serves 4

Ingredients

1 tbsp olive oil 

4 chicken thighs bone-in (also called cutlets)

1 tbsp plain flour 

1 tsp paprika

1 onion, sliced

1 tbsp tomato paste

125ml white wine

250ml chicken stock 

1 dried bay leaf

3–4 potatoes, quartered 

1 cup peas

Salt and pepper

Method

Combine the flour, paprika, salt, and pepper. Coat the chicken in the flour and dust off.

Heat oil in a pan, then sear the chicken for 1 minute on each side until golden. Arrange in the slow cooker. 

Return the pan to a medium heat and add the onions. Fry for 2-3 minutes to soften and caramelise, then add the tomato paste and cook off for a minute. Deglaze with wine, followed by the stock. Bring to the boil.

Meanwhile, add the potatoes to the slow cooker with the bay leaf and peas. Pour over the stock mixture. 

Cover with the lid and cook on high for 2-2.5 hours, or on low for 6 hours, or until the chicken is tender.