Stew does not have to mean the depths of winter. This chicken and bacon version is comforting enough for a cool evening but still feels lighter than a traditional beef stew, with leek, green beans, carrots and herbs bringing plenty of freshness to the bowl.

It is also exactly what a slow cooker should be: uncomplicated, flexible and generous. Smoked bacon gives the broth a deeper savoury flavour, although unsmoked works perfectly well, and the vegetables can be adjusted to suit what is available. Add buttered crusty bread if you want it, or simply enjoy a larger bowl of stew.

Method

1. Prepare the ingredients. Cut the chicken into generous chunks. Peel the carrots and potatoes and cut them into pieces no larger than 2cm so they cook evenly. Slice the leek, chop the onion and crush the garlic.
2. Brown the bacon—or do not. For a deeper smoky flavour, heat the olive oil in a frying pan and cook the lardons for 4–5 minutes until beginning to colour. For the easiest possible version, skip the oil and add the uncooked bacon directly to the slow cooker.
3. Fill the slow cooker. Add the carrots, potatoes, leek, onion and garlic, followed by the chicken and bacon. Pour in the stock and add the bay leaves, mixed herbs, chilli flakes, half the parsley and plenty of black pepper. Stir gently.
4. Cook. Cover and cook for 3–4 hours on high or 5–6 hours on low, until the potatoes and carrots are tender and the chicken has reached 75°C at its thickest point. Stir once if convenient, but avoid repeatedly lifting the lid.
5. Add the green beans. Stir them through for the final 25–30 minutes on high, or the final 40–45 minutes on low. This keeps them greener and gives them a little more texture than cooking them for the full duration.
6. Adjust the consistency. Remove the bay leaves. If you prefer a thicker stew, stir in 1 tbsp gravy granules and cook for another 10–15 minutes. Add the second spoonful only if necessary; the bacon, stock and granules can all contribute salt.
7. Finish and serve. Stir through the remaining parsley, taste and season only if needed. Spoon into bowls and serve with thick slices of buttered crusty bread.

Storing and freezing

Cool leftovers promptly, then refrigerate in a covered container for up to 3 days. Reheat until piping hot throughout. Freeze individual portions for up to 3 months and defrost overnight in the fridge before reheating. The green beans will soften slightly after freezing, but the flavour remains excellent.

If you enjoy low-effort slow-cooker dinners, try my Mongolian beef with coconut rice or easy beef and tomato stew.

Kitchen note: You can find slow cookers and other equipment in Foodwizardry’s Amazon shop. As an Amazon Associate, I may earn from qualifying purchases, at no extra cost to you.

Allergy note: Stock cubes, gravy granules and seasoning blends may contain celery, milk, wheat, gluten or other allergens. Check the labels of the brands used.