Chicken hotpot with golden potatoes

Method

1. Preheat the slow cooker if necessary.
2. Coat a large, non-stick frying pan in spray oil and warm over a medium heat. Add the chicken and onion; and cook, turning until the chicken has browned on all sides and the onion has softened.
3. Transfer the chicken and onion into the slow cooker. Add the carrots, swede and mushrooms. Sprinkle over the thyme leaves and paprika, season with black pepper and mix thoroughly.
4. Stir the flour into the stock, then pour into the slow cooker and mix. Level out the chicken and vegetables, under the surface of the stock.
5. Arrange the slices of potato so they overlap and cover the whole surface. Press the slices down, just under the surface of the stock.
6. Cover and cook for 5–6 hours on high, until the chicken is cooked through and the potatoes are tender. For a slower cooking time, set the slow cooker to medium and cook for 6–8 hours or to low for 8–10 hours.
7. For a golden finish, carefully remove the pot from the slow cooker, using oven gloves. Lightly coat the potatoes with spray oil and place under a preheated grill for about 4–5 minutes, or until the desired colour.