Chicken and Vegetable Casserole


  • 1 chicken stock cube, made up with 500ml water
  • 1 onion, roughly chopped
  • 2 large leeks, cut into chunks
  • 2 medium carrots, scrubbed and cut into chunks
  • 2 parsnips, scrubbed and cut into chunks 5cm piece ginger, peeled and roughly chopped
  • 1 x 400g tin chopped tomatoes
  • Sea salt and freshly ground black pepper
  • 8 chicken thighs, skin removed
  • 2 tbsp flat leaf parsley, roughly chopped


  1. Preheat the oven to 200 C, fan 180 C, gas mark 4.

  2. Pour the water into a casserole dish (or slow cooker) then add the stock pot/cube and stir to combine.

  3. Place the onion, leeks, carrots and parsnips on top and toss to combine.

  4. Add the ginger then pour tinned tomatoes over the top. Season with salt and black pepper.

  5. Lay the chicken thighs over the top of the vegetables, season then cover with the lid.

  6. Place in the oven for 1 ┬Ż hour or cook on high for 3-4 hours or on low for 6-8 hours until the chicken is cooked through.

  7. Divide between serving plates and top with the parsley.