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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry onion, garlic, and leek in olive oil over medium heat until softened and fragrant.
Transfer the mixture to the slow cooker.
Brown the chicken thighs in the same pan, then transfer to the slow cooker.
Add carrots, sweet potatoes, cinnamon, honey, and chicken stock to the slow cooker.
Cover and cook on low for 8 hours or high for 4 hours until the chicken is tender and the vegetables are cooked through.
Combine cornflour and cold water to make a paste.
Add the paste to the slow cooker along with the frozen peas, and cook for the last 30 minutes until the sauce thickens.
Season with black pepper before serving.
Serve and enjoy.
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For children under 1 year, substitute honey with maple syrup.
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts may cook faster, so adjust the cooking time accordingly.
Can I add other vegetables?
Yes, you can add vegetables like bell peppers or zucchini for more variety.
How can I make this dish spicier?
Add a pinch of cayenne pepper or some chopped chili for extra heat.
Can I prepare this dish without a slow cooker?
Yes, you can cook it on the stovetop over low heat, but you may need to adjust the cooking time.
Is it possible to freeze leftovers?
Yes, you can freeze leftovers in an airtight container for up to 3 months.
