Chicken and Vegetable Winter Pot

Chicken and Vegetable Winter Pot

A great winter recipe the whole family will enjoy or can be meal prepped for this weeks lunches

  • 6 (750g) Skinless Chicken Thighs
  • 2 tsp Cider Vinegar
  • 1 tbsp Olive OIl
  • 1 Onion, finely chopped
  • 2 Celery Stalks, finely chopped
  • 1 medium Leek, thinly sliced
  • 3 medium Carrots, sliced
  • 1 tsp Garlic, minced
  • 2 Red Bell Peppers (capsicum), sliced into strips
  • 1 tsp Dried oregano
  • 2 tbsp Tomato Paste
  • 1 tsp Dijon Mustard
  • 430ml Liquid Gold Chicken Bone Broth
  • 750g Baby Potatoes, quartered
  • 200g Mushrooms, sliced
  • 1/2 Lemon, juice of
  • 1 small handful Fresh Parsley, chopped


  1. Heat oil, over high heat, in a wide, heavy-based pan. When hot add chicken thighs and fry for approx 3 mins on both sides. Remove thighs from the pan and add to the slow cooker.
  2. Deglaze the pan by adding the cider vinegar. Add the onions, garlic, carrots, celery and leek and saute, on low heat, for approx 3 mins. Add to the slow cooker.
  3. Add the bell pepper (capsicum), oregano, tomato paste, dijon mustard, chicken bone broth and potatoes to the slow cooker.
  4. Stir to combine; cover and cook on high for 3-4 hours, or low for 6-7 hours.
  5. Add the mushroom in the last 30 min - 1 hour of cooking.
  6. Stir through the lemon juice and fresh parsley before serving.

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