Healthy slow cooker chicken


  • 2 tsp olive oil
  • 8 skinless, bone in chicken thighs
  • 400g tin cannellini beans, drained
  • 1 large onion, chopped
  • 1 parsnip, peeled and roughly chopped
  • 2 celery sticks, roughly chopped
  • 2 large carrots, peeled and roughly chopped
  • 1 leek, thickly sliced
  • 400g potatoes, peeled and cut into pieces
  • 1 tsp grated fresh root ginger
  • 2 tsp Dijon mustard
  • 3 tsp finely grated garlic
  • 4 tbsp tomato purée
  • 350ml hot chicken stock
  • 2 tbsp finely chopped fresh tarragon
  • 1 tbsp finely grated zest from an unwaxed lemon
  • salt and freshly ground black pepper


  1. Heat the oil in a large frying pan over a high heat. Season the chicken and fry for 6–8 minutes until browned all over. Using a slotted spoon, transfer the chicken to a slow cooker.
  2. Roughly mash half of the beans with a potato masher, add to the chicken and stir well.
  3. Add the onion, parsnip, celery, carrots, leek and potatoes to the frying pan and stir-fry over a high heat for 6–8 minutes, until lightly coloured all over. Add the ginger, mustard and garlic and stir-fry for 1 minute more, then spoon the vegetable mixture, with the remaining beans, over the chicken in the slow cooker. Season with salt and pepper.
  4. Whisk the tomato purée into the stock and pour into the slow cooker with the tarragon and lemon zest, cover with the lid and cook on high for 3–3½ hours until the chicken is tender. To serve, garnish with chopped tarragon.