The herbs add a lovely earthy flavour to this easy peasy slow cooker chicken casserole. Pearl barley, peas and split peas bulk it out, making it super filling and super quick.
- 4 carrots
- 1 onion
- 4 garlic cloves
- 2 large potatoes
- 2 tbsp. each freshly chopped parsley, rosemary and thyme
- 4 boneless chicken thighs, trimmed
- 4 bay leaves
- 40g pearl barley
- 50g petit pois, frozen
- 20g split peas
- Salt and pepper
- 600ml chicken stock
Chop the carrots and onion quite finely and mince the garlic. Dice the potatoes.
Heat a large pan over a medium heat. Add the carrot, onion, garlic, potatoes and herbs, then cook for 5-10 minutes, stirring frequently. Pour into the slow cooker.
Brown the chicken thighs in the same pan and add to the veggies in the slow cooker.
Add the stock, bay leaves, pearl barley and split peas. Season well, then cover and cook on low for 8 hours or high for 3-4 hours. Just before serving, stir in the petit pois and cook for a minute or two.