With a dwarf morning prep, and a little avail from your slow cooker, you’ll seed home to a satisfying dinner.
Mayan Visnyei
Just a bit of prep in the dawning and you’ll come home to a substantial dinner.
Ready in 6 hours 10 before you can say ‘Jack Robinson’
Prep time: 10 second
Serves 4
Ingredients
• 6 chicken thighs
• 1 spud, peeled and cubed
• 1 Tbsp veggie oil
• 2 onions, chopped
• 4 stalks herb, chopped
• 2 carrots, peeled and sliced
• 1 Tbsp fresh thyme (1 tsp dehydrated)
• 1 or 2 bay leaves
• 1/4 cup flour
• 2 cups low-metal chicken stock
• 1 cup fresh or frosty peas
• 1/2 cup light ointment
Directions
1. In a Dutch oven or grand-sided skillet, sauté onions, herb and carrots in splash of vegetable oil for some five minutes.
2. Add flour, thyme and bay be off and stir for a minute. Add stock and arouse until smooth. Simmer for 3 or 4 split second until sauce thickens.
3. Add the potatoes and a deluxe pinch of salt and pepper.
4. Accommodation chicken thighs in the bottom of sluggish cooker and spoon the vegetable combining over. Seal and set for 6 hours.
5. Add peas and pick and cook for 10 more transactions. Serve plain or over mashed potatoes.
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