Chicken Casserole

Ingredients:

• 4 carrots
• 1 large onion
• 4 garlic cloves
• 2 large potatoes, diced
• 1 handful chopped fresh parsley, rosemary and thyme
• 4 chicken thighs
• 4 bay leaves
• salt and pepper to taste
• 40g pearl barley
• 20g split peas
• 20g marrowfat peas
• 600ml (1 pt) chicken stock

Preparation:

1. Chop carrots, onion,and garlic and add to medium-hot pan for 5 minutes, add diced potatoes and herbs and cook for another 5 minutes. Add to slow cooker.
2. Brown chicken in frying pan for 5 minutes. Add to slow cooker.
3. Add the bay leaves, salt and pepper, barley, split peas, marrowfat peas and stock to the slow cooker. Cook on High for 3-4 hours or on low 8 hours. Serve with roast puddings, stuffing or bread and butter.