3 Chicken Thights

4 medium carrots

2 leeks

6 cloves of garlic

1 tsp chili flakes

4 stock cubes

1 packet of McKenzie’s soup mix

100g mushrooms



Peel and chop the carrots and leeks and fry them with a little oil until they are caramelised (turning slightly black), add in the mushrooms and garlic and cook for a bit longer.

Mix up the soup mix according to the instructions and add to the slow cooker, add the cooked veggie mixture to it, with the stock cubes.

Add 1 tsp of chilli flakes if you like it spicy.

Sit the chicken thighs on top and let the whole thing cook for a few hours, when the chicken is falling off the bone, remove from cooker, take meat off the bone and return to the slow cooker.

If the mixture is looking dry add some more liquid a cup at a time, I added another two cups.

Leave to cook for a few more hours.