Ingredients

• 4 carrots

• 4 garlic cloves

• 1 large onion

• 2 large potatoes

• 1 handful of chopped fresh parsley, rosemary and thyme (use dried if you can’t find fresh)

• 4 chicken thighs

• 4 bay leaves

• 40g pearl barley

• 20g split peas

• 20g marrow fat peas (frozen peas are ok - just add for 20 mins near end of cooking)

• 600ml chicken stock or 2 or 3 Oxo cubes made up to 1pt

• Salt and pepper to taste

Method

Chop the carrots, onion and garlic and place in a medium hot pan or frying pan for 5 minutes.

1. Dice the potatoes and, along with the herbs, add to the pan and cook for a further 5 minutes.

2. Now, place everything from the pan into the slow cooker.

3. Brown the chicken in a frying pan for 5 minutes and then add to the slow cooker.

4. Add the rest of the ingredients to the slow cooker and cook on high for 3-4 hours or low for 8 hours.

5. For a quick meal, serve straight from the slow cooker with crusty bread and butter!