Heat the olive oil in a pan and brown the chicken thighs on all sides.
2 tsp olive oil, 1 kg chicken thighs
Prepare the vegetables and layer in the base of the slow cooker pot: onion, then carrots and sweet potato chunks.
1 brown onion, 4 carrots, 1 sweet potato
Add the red lentils in with the vegetables.
60 g red lentils
Place the browned chicken thighs on top of the vegetables.
Boil the kettle, make up the stock in a jug with the chicken stock melt/stock pot or stock cube.
1 chicken stock melt, 500 ml boiling water
Pour in the stock and sprinkle the herbs and seasoning over the chicken.
1 tsp dried parsley, 1 tsp minced garlic, 1 tsp mixed herbs, salt and pepper
Cook on high for 4-5 hours or on low for 7-8 hours.
After around 2-3 hours, when the food has cooked down a bit and there is more liquid in the base of the pot, add 2 tablespoons of plain flour into the liquid. Mix in well with a spoon. This will help the sauce to thicken even more as it cooks.
2 tbsp plain flour (all-purpose flour)
Serve!
Video
Notes
This recipe was made in a 5.7 litre oval slow cooker.