Ingredients:

5 chicken thighs piri piri (skin removed before consumption)

500 g frozen slow cooker casserole mix

6 jersey royal potatoes cut into bite sized pieces

1 onion peeled and rough cut

1 tin plum tomato

250 ml water

6 oz self raising flour (dumplings)

3 oz vegetable suet (dumplings)

1/3 rd tsp salt (dumplings)

3 tbsp water (dumplings)

Directions:

1. 1 of each a vegetable and a chicken stock Cube, combine ingredients thoroughly and place chicken thighs on top. When cooked remove chicken and stir through, plate up and enjoy.

2. 6 hours on low.

3. Dumplings. Combine all ingredients - divide the mix into six and roll to make balls. Put the dumplings in the slow cooker for the last 30 minutes before you serve up.

Bon Appetit!