Let the slow cooker do the hard work with this light chicken and lemon Summer stew!
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
6 hrs 25 mins
Total Time:
6 hrs 45 mins
Cal/Serv:
501
Ingredients
2
garlic cloves, crushed
1tsp.
dried chilli flakes
8
bone-in skin-on chicken thighs
1tsp.
olive oil
3
x 400g tins butter beans, drained and rinsed
750ml
hot chicken stock
400g
Tenderstem broccoli
Finely grated zest 1 lemon
25g
flat-leaf parsley, leaves picked and roughly chopped
Directions
Step 1 In a large bowl, mix the garlic, chilli flakes and some seasoning. Add the chicken and toss to coat.
Step 2Heat oil in a large non-stick frying pan over medium-high heat. Fry chicken until browned all over, in batches if necessary. Remove to a plate.
Step 3Put the butter beans and stock in the bowl of a slow cooker. Stir gently. Arrange the chicken on top and cover with the lid. Cook on low for 6hr, or until the chicken is cooked through and falling off the bone.
Step 4Add the broccoli, pushing it down into the beans and stock to make sure it’s covered. Re-cover with the lid and cook for a further 15min. 5 Stir through the lemon zest and parsley, check seasoning and serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
