Cook's essentials 817882, Instruction Manual And Recipe Manual, Page: 15 / 24

13
Ingredients
8 x chicken thighs small or 4 large
4 x carrots: peeled and chopped
1 x large onion: diced
4 x garlic cloves crushed and finely chopped
2 x large potatoes peeled and diced
1 x handful of fresh parsley, rosemary and
thyme; finely chopped
4 x bay leaves
40g pearl barley
20g red lentils
600ml chicken stock
1 tbs oil
Seasoning
Directions
1. Heat the oil in the slow cooker pan on the hob on a high heat add the onions and garlic
and fry/sear until soft and starting to colour then add the chicken and brown, stirring
as needed
2. Remove from the heat
3. Add all the other ingredients to the slow cooker pan and mix well to combine.
4. Place the glass lid on the slow cooker pan and place in the slow cooker, plug in and
switch on at the mains.
5. Select “D” (High) and leave for up to 4 hours, checking and stirring at intervals to
ensure even cooking. if needed cook for a further 1 – 2 hours on “C” (Low) until the
meat is tender and the sauce thick.
Chicken Casserole
Recipes
Cooking information
Serves: 4
Cook time: 4 hours
Control Switch: 2 (High)
Tips:
• Make sure the liquid covers the meat
and vegetables.
• If you need a slower cook, select “C”
and cook for 6 hours.