Bring out the slow cooker and fill it with chicken and winter veg. Add extra goodness with Campbell’s 100% natural RSPCA approved chicken stock and a can of chickpeas.

Ingredients

2 Tbsp	Oil
8	Chicken thighs, or legs, or a mix of both
1	Leek, sliced thinly
2	Carrots, peeled and cut into small cubes
2	Parsnips, peeled and cut into small cubes
5	Garlic cloves, peeled
5 sprigs	Fresh thyme
1	Lemon, peel only
1 can	Chickpeas, 400g, drained (Main)
750 ml	Campbell's Chicken Stock (Main)

Directions

1. Heat 2 oil in a frying pan. Season chicken with salt and pepper and fry until brown – this may need to be done in batches. Remove and place in the slow cooker.
2. Add the sliced leek, carrot and parsnip to the pan and stir-fry to soften slightly and pick up the chicken brownings from the pan.
3. Place the leek, carrot and parsnip in the slow cooker with the garlic, thyme, lemon peel, chickpeas and stock. Cook on low for 5 hours or high for 2½ hours.
4. Remove the thyme and lemon peel. Serve with mashed potato or crusty bread to mop up the juices.

Note: Any unused stock can be frozen for later use. Blend any leftover juices and vegetables in to soup.