here's a recipe inspired by a friend on another board my changes in italics...
Penguin's Delicious Chicken (serves 4)
8 chicken thighs or drumsticks 2 breasts, diced
2 Tbsp flour
salt and pepper
1 Tbsp olive oil
1 leek, washed and sliced
1 onion, sliced
2 cloves garlic, chopped 2 tablespoons minced garlic
1-2 carrots, sliced 2 carrots
1 parsnip, sliced 2 parsnips
1 tin (400g) diced tomatoes in juice
2 cups chicken stock 1 chicken stock cube
3 tablespoons tomato paste
Preheat oven to 180C. Toss the chicken in seasoned flour.
In a heavy-based frying pan brown the chicken on high heat, then remove and place in a large casserole dish. Add a little more oil to the pan on medium heat and cook the leek, garlic, carrots and parsnip for 5 minutes, stirring until tender. Add to the chicken. Then put the tomatoes and stock in the pan and bring to the boil, simmer for 5 minutes until it thickens slightly. Add to the casserole dish. Cover and bake in oven for 1 hour, then remove lid and cook for 15-20 minutes more. Serve with mashed potatoes or rice.
You can use an onion if you don't like leeks. You can also substitute other veges if you prefer but this is a nice combination. Leftovers reheat beautifully!
spray pan with cooking spray, fry chicken til lightly browned, place in slow cooker. gently fry all veg & garlic until onion / leek is slightly softened. put all ingredients in SC & mix. cook on high 2 hours & low 1 hour.