Spring Chicken Slow Cooker Stew

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    • Spring Chicken Slow Cooker Stew

      1kg chicken thigh fillets cubed (i used veal)
      flour (gluten flour works fine or a bit of plain wheat flour), salt and pepper for dusting
      olive oil
      butter
      1 large leek, sliced
      1/2 cup diced speck or bacon
      1 cup stock or dry white wine
      fresh thyme
      200 gms mushrooms whole or sliced, depends on size
      1/2 cup peas
      1/2 cup sour cream
      parsley

      Fry off your leek with the speck lardons, add to slow cooker, Coat the chicken in a big bag with the flour, salt and pepper, cook chicken in batches in olive oil and butter, making sure you dont overload the pan and stew it.
      Add the meat to the slow cooker, deglaze the fry pan with the wine/stock, add to the slow cooker along with thyme and any flour mix left in the bag. Cook for 3 hours on high, double for low setting.
      Add mushrooms and peas, cook for another 30 minutes then add sour cream, if you think its a bit runny just add a few tbspoons of almond meal and serve.
      delicious over hot blitzed cauli or buttered zucchini strips

      Dont know the carb count but it would be small per seve..