Slow Cooked Country Chicken

clock 15 minutes + 4 hours bowl Serves 4


  • 4 Tbsp flour
  • salt to season flour
  • pepper to season flour
  • 1 kg chicken pieces
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 3 rashers streaky bacon, roughly chopped
  • 1 onion, peeled and diced
  • 2 cloves garlic, peeled and diced
  • 3 carrots, peeled and cut into slices
  • 150 g mushrooms, roughly chopped
  • 400 g diced tomatoes
  • 1 cup chicken stock
  • 1/4 cup parsley, chopped plus extra to garnish
  • 3 Tbsp cornflour
  • 800 g potatoes, peeled
  • 1 Tbsp butter
  • 1/4 cup milk
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  • 1. Turn slow cooker onto low.

  • 2. Place seasoned flour into a clean plastic bag with the chicken pieces and shake the bag so that the chicken is evenly coated.

  • Heat butter and oil in a large frying pan. Place floured chicken into pan and brown pieces on all sides.

  • 3. Remove chicken from pan and add bacon, onion, garlic, carrots and mushrooms.

  • 4. Sauté for 2-3 minutes, remove vegetable mix and place into slow cooker. Top vegetables with chicken pieces. Add tomatoes, stock and parsley. Cook on low for 8 hours or high for 4 hours.

  • 5. Remove chicken from slow cooker and keep warm.

  • 6. Make a smooth paste from cornflour and 3 Tbsp cold water and stir into the chicken juices. Cover the slow cooker and cook for 15 minutes on high so that the juices thicken.

  • 7. For the mashed potato, boil potatoes in salted water for 15 minutes or until soft. Drain well, then mash. Stir through butter and milk then season with salt and pepper.

  • 8. Serve the chicken drizzled with the thickened sauce and mashed potato, garnished with parsley.

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