Chunky chicken, bean and vege pot

This is a great winter dish that is full of flavour and very easy to make. The sauce creates a delicious broth, warming, comforting and exactly what you want during the colder months.

Serves: 6

Time to make: 7 hrs 20 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

1 onion, sliced
4 cloves garlic, crushed
1 tablespoon oil, plus
spray oil
6 boneless and skinless chicken thighs
1 red chilli, deseeded and chopped
2 tablespoons mild chilli paste (we used Gourmet Garden)
2 cloves star anise
200g dried cannellini beans, soaked overnight and rinsed
1 cinnamon stick
150g dried apricots, chopped
200g potato, chopped
1 kumarasweet-potatoX (200g), skin on, chopped
350g butternut squash, skin on
1 cup reduced-salt vegetable stock, plus 1 ½ cups water
2 tablespoons cornflourcornstarchX (optional), to thicken
To serve
freshly chopped parsley
crusty grainy bread

Instructions

Stay Awake

1 Preheat slow cooker to low. Cook onion with garlic in the oil in a non-stick pan until softened. Place in cooker. Add chicken to pan with a little spray oil and brown.

2 Add to slow cooker with remaining ingredients, adding the liquid last. Mix well. Cover and cook for 6—7 hours.

3 Season to taste. To thicken the sauce, mix some of the liquid with the cornflour to form a paste. Stir into the dish until thickened.

4 Serve with chopped parsley and crusty bread.

Variations

Make it gluten free: Use gluten-free bread and check chilli paste, stock and cornflour are gluten free.

Nutrition Info (per serve)

Calories 522 cal

Kilojoules 2190 kJ

Protein 34 g

Total fat 11 g

Saturated fat 3 g

Carbohydrates 65 g

Sugar 20 g

Dietary fibre 15 g

Sodium 520 mg

Calcium 140 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.