Slow Cooker Chicken Casserole | Food Allergy Aware Training Team

Ingredients

• 8 chicken thighs skin on
• 2 tbsp runny honey
• salt and pepper to taste
• 1 to 2 tsp ground paprika smoked or unsmoked
• 8 rashers back bacon
• 2½ tbsp olive oil
• 1 large red onion cut into sixths
• 2 large yellow or white onions 1 x chopped; 1 x cut into sixths
• 200 g baby carrots washed and trimmed
• 1 large parsnip peeled and cut into short lengths
• 200 g button or closed cup mushrooms left whole or halved dependent on size
• fresh oregano (to taste) finely chopped
• fresh thyme (to taste) finely chopped and reserve some sprigs for the top.
• 200 ml strong vegetable stock Gluten Free – I used 2 stock cubes