Slow Cooker Succotash Stew

In: Meals

 

Makes/Serves:

Ingredients

  • 1 Leek
  • 200 g Potatoes
  • 2 Chicken Thighs
  • 1 Lemon
  • 3 teaspoons Dijon Mustard
  • 500 ml Vegetable Stock
  • 0.25 teaspoon Ground Pepper
  • 1 tin Butter Beans
  • 2 handfuls Sweetcorn
  • 3 tablespoons Cornflour
  • 6 tablespoons Water
  • 100 g Cream Cheese
  • 2 tablespoons Chopped Parsley


Method

  1. Chop the leek and potatoes and add to the slow cooker pot with the chicken thighs, lemon (zest and juice), mustard, stock and pepper. Leave on low for 6 hours.
  2. Add the drained butter beans and sweetcorn and leave for another hour and a half.
  3. Mix the cornflour with the water to make a paste. Add this to the pot with the cream cheese and parsley. Cook for another 20-30 mins.

I'm generous with the mustard and do heaped teaspoons, but you can adjust to your own preference. I used frozen sweetcorn, hence why it's measured in handfuls, but you can also use canned.