Slow Cooker Chicken Stew

For the stew

• 2 tbsp olive oil
• 600g chicken thigh or breast
• 3 tbsp plain flour
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 6 cloves garlic
• 1 onion
• 3 carrots
• 500g potatoes
• 700ml chicken stock
• 1 cup frozen sweetcorn
• black pepper, to season

Dice potatoes, carrots, onion and chicken into large chunks. Mince the garlic.

In a large frying pan, heat the olive oil, add the chicken, and cook for 4-5 minutes until browned on all sides.

Once the chicken is seared, place it in the slow cooker, add flour, thyme, rosemary, and salt, and stir until the chicken is well coated in the flour and herbs.

Fry the onion, carrot and garlic in the same pan until they have a little colour. Then add into the slow cooker with the chicken. Deglaze the pan with a little stock to get all the flavour and pour over the top.

Pour over the stock and stir to combine.

Cover and cook on low for 7-8 hours or on high for 3-4 hours.

About an hour before the end add the sweetcorn and break up the chicken pieces a little to add some texture.

For the dumplings

• 125g or 1 cup plain flour, plus extra for dusting
• 1 tsp baking powder
• pinch salt
• 60g or½cup suet
• approx½cup water, to make a dough

Sift the flour, baking powder and salt into a bowl.

Add the suet and enough water to form a thick dough.

With floured hands, roll spoonfuls of the dough into small balls.

About an hour before the end remove the lid from the stew and place the dumplings on top.

Once complete, taste the stew and adjust the salt and pepper as needed before serving.

The stew can be served immediately, and leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.