Ingredients (serves 4–6)

  • 1 whole chicken (or large chicken pieces, skin on for flavour)
  • 2 onions (1 for slow cooker, 1 for finishing)
  • 3 carrots (1 for slow cooker, 2 for finishing)
  • 2 celery sticks
  • 8-10 whole peppercorns
  • 2 bay leaves
  • 2 lemon
  • 1 stock cube (chicken or vegetable)
  • 1 head of broccoli (florets)
  • Water, as needed
  • Cornflour slurry (1 tbsp cornflour mixed with 2 tbsp cold water) or gravy granules, for thickening
  • Salt and black pepper, to taste

Method

Place chicken, onion, carrots, celery, peppercorns, bay leaves, lemon, and stock cube in the slow cooker.

Add a splash of water to cover the bottom of the slow cooker. Cook on low for 6–8 hours (or high for 4–5 hours). Turn off the slow cooker and remove the chicken. Shred the meat and discard bones/skin.

In a large saucepan, soften the second onion in a little oil or butter. Add extra carrot and broccoli florets for 5 mins, then strain the slow cooker liquid into the saucepan. Top up with water depending on how many portions you need. Add shredded chicken. Simmer until carrots are tender.

Stir in a cornflour slurry or gravy granules until the desired consistency. Season with salt and pepper.

Served with creamy mashed potatoes, or add new potatoes directly into the stock for a one-pot meal.

Tips and variations

Extra depth: Add a splash of white wine or cider to the slow cooker at the start.

Veg flexibility: Swap broccoli for peas, green beans, or parsnips.

Flavour boost: Stir in fresh parsley or thyme at the end.

Texture: For a creamier stew, add a spoonful of crème fraîche or double cream before serving.

Storage & Reheat

Fridge: Keeps 2–3 days in an airtight container. Reheat gently on the hob.

Freezer: Up to 2 months. Defrost overnight, reheat until piping hot.

Reheat tip: Add a splash of water or stock when reheating to loosen the sauce.