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1
I used chicken breasts and drumsticks (as there aren't that many bones in them), but use any pieces you'd like.
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2
First I scored them.
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3
Then in a bowl, I combined the salt, ground black pepper, chicken spice, origanum, and thyme, and tossed them with the chicken.
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4
Then I drizzled the olive oil over the chicken
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5
Then in a large pan, melt one stick butter.
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6
Fry the onion and garlic on medium to high heat for about 3 mins
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7
Add the chorizos, and fry for a further 5 mins
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8
Add the chicken, and brown (5 - 10mins)
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9
While the chicken is frying, layer your mixed vegetables on the bottom of a greased slow cooker.
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10
Choose your favourite vegetables (I used a mixed bag of broccoli, cauliflower, pumpkin, potatoes, carrots and baby marrows)
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11
Once chicken is browned, transfer to the slow cooker, layering on top of the mix vegetables
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12
In a measuring jug, make a paste with the spicy chicken thick soup stew powder, with a little cold water.
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13
Keep adding water and mixing until you have 500ml (I used the Royco variety, but use whatever is available in your country, or closest to it)
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14
Pour over chicken over chicken and vegetables.
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15
Add the bay leaf
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16
Turn slow cooker onto high (5 - 6hrs) or on low (7 - 8hrs).
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17
Test sauce 3/4 of the way and adjust seasoning accordingly
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18
(optional) serve with mash or on a bed of rice
