Slow-cooked chicken and vegetable stew

Ingredients

For 6 portions. Tick items as you go — nothing is changed for anyone else.

• 700 g boneless skinless chicken thighs
• 700 g potatoes, peeled and cubed
• 4 carrots carrots, sliced
• 200 g frozen peas
• 800 ml low-sodium chicken broth
• 2 tsp dried thyme

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Put the chicken, potato, carrot, broth and thyme into the slow cooker.
2. 2Step 2. Cook on low for four hours, or until the vegetables are tender.
3. 3Step 3. Stir in the peas for the last 15 minutes.
4. 4Step 4. Check the chicken reaches 74°C and shreds easily before serving.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.