Ingredients
- 1kg/8 chicken thighs
- 1kg baby carrots, chopped
- 10 small potatoes, sliced
- 1 cup chopped pumpkin
- 1 cup chicken or vegetable broth or stock
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp paprika (smoked paprika is also good)
- Salt and pepper
Method
- Chop the vegetables as required. Add the potatoes to the slow cooker, topping with the carrots and pumpkin, then season with salt and pepper. Sprinkle dried herbs (not paprika yet) over the top of the vegetables.
- Pat dry the chicken thighs and put on top of the vegetables, then sprinkle with the paprika and rub in.
- Pour the chicken or vegetable stock down the side of the slow cooker so it is at the bottom.
- Put the lid on and cook for 6 hours on low.
