Slow Cooker Chicken Casserole

The recipe

Instructions

1. 1
   Pat the chicken thighs dry, toss in the flour and brown skin-side down in a little oil for 4-5 minutes.
2. 2
   Transfer the chicken to the slow cooker and add the sliced onion, leeks, carrots and potato.
3. 3
   Add the crumbled stock cubes, thyme and bay leaves, then pour in enough boiling water to almost cover.
4. 4
   Cover and cook on low for 7 hours, until the chicken is cooked through and pulls apart easily.
5. 5
   Stir in the peas for the last 15 minutes, then remove the bay leaves and season before serving.

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