Slow Cooker Chicken Veg Stew

Winter, the season of slow cooking. Throw it together the night before, flick the slow cook switch before work. Tasty, nutritious meal when you arrive home. Yay!

Serves 4


  • 3 organic free range chicken breats, cut into strips
  • 2 parsnips, diced
  • 200g celeriac, peeled, diced
  • 2 carrots, diced
  • 2 tbsp cocnut oil or ghee
  • 2 cloves garlic
  • 1 onion, diced
  • 2 tbsp fresh ginger, grated
  • 2 tbsp curry paste or powder
  • 1 tsp ground tumeric
  • 1 tsp ground chilli
  • sea salt, ground pepper
  • 300ml chicken stock
  • 200ml cocnut cream
  • Fresh coriander, chopped


  1. Heat oil in pan, cook chicken until browned. Add to slow cooker.
  2. Add onions, garlic and ginger to pan and cook for 5 minutes, until softens.
  3. Stir into pan, curry paste or powder, turmeric, chilli and seasoning.
  4. Add stock into pan, bring to the boil, stirring occasionally.
  5. Transfer contents to slow cooker. Add parsnip, celeriac and carrots to slow cooker.
  6. Put on lid, cook on low heat for 6-8 hours.
  7. In the last hour add coconut cream. Just before serving garnish with fresh coriander.

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