Chicken hotpot with golden potatoes

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Chicken hotpot

The perfect slow cooker recipe made with chicken thighs, carrot, swede and mushroom

5 hours minimum

Serves 4

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food.

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food.

Ingredients

  • Light cooking spray oil
  • 500g skinless, boneless chicken thighs, cut into three equal-sized pieces
  • 1 medium onion, diced
  • 4 medium carrots, diced
  • 1⁄2 medium swede, diced
  • 200g button mushrooms, cleaned
  • Small handful fresh thyme (leaves only) or 1⁄2 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Freshly ground black pepper, to taste
  • 1 tablespoon plain wholemeal flour
  • 500ml reduced-salt chicken stock, hot
  • 500g roasting potatoes, thinly sliced

CALORIES: 412

FAT: 14g

5 A DAY: 2

SALT: 0.5g

SUGAR: 11g

Method

  1. Preheat the slow cooker if necessary.
  2. Coat a large, non-stick frying pan in spray oil and warm over a medium heat. Add the chicken and onion; and cook, turning until the chicken has browned on all sides and the onion has softened.
  3. Transfer the chicken and onion into the slow cooker. Add the carrots, swede and mushrooms. Sprinkle over the thyme leaves and paprika, season with black pepper and mix thoroughly.
  4. Stir the flour into the stock, then pour into the slow cooker and mix. Level out the chicken and vegetables, under the surface of the stock.
  5. Arrange the slices of potato so they overlap and cover the whole surface. Press the slices down, just under the surface of the stock.
  6. Cover and cook for 5–6 hours on high, until the chicken is cooked through and the potatoes are tender. For a slower cooking time, set the slow cooker to medium and cook for 6–8 hours or to low for 8–10 hours.
  7. For a golden finish, carefully remove the pot from the slow cooker, using oven gloves. Lightly coat the potatoes with spray oil and place under a preheated grill for about 4–5 minutes, or until the desired colour.

Serve with steamed greens


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