Chicken and Corn Crockpot

Chicken and Corn Crockpot Recipe 

chicken corn

  • 4 chicken thighs, skins removed

  • 6 rashers of back bacon, chopped

  • 2 bunches of spring onions, sliced

  • 2 carrots, chopped

  • 340g can of whole kernel sweetcorn

  • 1 cup of milk

  • cup of hot water

  • 2 chicken stock cubes, crumbled

  • 1 bay leaf

  • 1 tablespoon fresh thyme

  • 2 sprigs of parsley

  • 2 tablespoons fresh parsley, chopped

  • 2 tablespoons cornflour

  •  3 tablespoons milk

  • Salt and freshly ground black pepper

  • Dissolve stock cubes in hot water.

Place the chicken and corn, together with all the other ingredients in the crockpot/slow cooker except the cornflour and the second helping of milk and the chopped parsley. Mix until well combined.

Cover and cook on LOW for 6-7 hours.

Mix the cornflour with the milk and stir into the crockpot.

Cook on HIGH whilst preparing accompaniments until juice has thickened and chicken is cooked.

Remove bay leaf and parsley sprigs before serving Chicken and Corn Crockpot garnished with the chopped parsley.

Serves 4