Slow Cooker Creamy Chicken, Leek and Potato Stew

How to make Slow Cooker Creamy Chicken, Leek and Potato Stew

Prep Time:  10 minutes        |        Cook Time: 6 Hours      |        Serves: 4

Ingredients

• 500 g Broad Oak Farms chicken breast fillets, cut into chunks  
• 1 leek, washed well and sliced
• 3 potatoes, peeled and diced  
• 2 carrots, peeled and sliced
• 2 tsp Stonemill crushed garlic  
• 1 cup Farmdale full cream milk  
• 1 cup water
• 1 tbsp White Mill gluten free plain flour  
• 1 tbsp The Olive Tree extra virgin olive oil  
• 1 fresh thyme vine
• 1 tsp Stonemill parsley flakes
• ¼ tsp Stonemill salt  
• Stonemill pepper, to taste
• 4 slices Bakers Life gluten free wholemeal loaf, toasted

Method

1. Heat the olive oil in a pan over medium heat. Add the sliced leek and cook for 3 to 4 minutes until softened. This helps to enhance the flavour.     
2. Transfer the leek to the slow cooker. Add the chicken, potatoes, carrots, crushed garlic, thyme leaves, parsley flakes, salt and pepper to taste.
3. In a small bowl, whisk the gluten free plain flour with the milk until smooth. Pour over the chicken mixture.
4. Add the water and stir gently to combine.
5. Cover and cook on low for 6 hours, or until the chicken is tender and the potatoes are soft.
6. Stir well before serving to ensure the stew thickens evenly.
7. Toast the Bakers Life gluten free wholemeal loaf slices until golden.
8. Serve the stew warm with the toasted gluten free loaf on the side.

Tip

• Slice leeks lengthways before washing to ensure all grit is removed for a smoother, cleaner stew.
• If you prefer a thicker consistency, combine 1tbs of cornflour and 1tbs of water. Add to stew and allow to thicken for 5 - 10 minutes.
• If you have time, browning the chicken before adding to the slow cooker can also improve depth of flavour.