1.Place chicken, garlic, leeks, celery, thyme, cayenne pepper and 2 litres stock in a 4.5-litre (18-cup) slow-cooker. Cook, covered, over low heat for 8 hours.
2.Carefully remove chicken from cooker, shred meat coarsely using two forks (discard skin and bones), then return chicken to cooker with prunes and remaining stock. Cook, covered, over high heat for 30 minutes or until prunes soften and stock is hot. Discard thyme and season to taste. Add oregano and parsley, stir, then serve with mini scones or soda bread.
Note Recipes taken from The Australian Women’s Weekly Slow Cooker 4 ($12.95) published by Bauer Media Group, available at selected newsagents and supermarkets. These recipes have been reproduced with minor GT style changes.
OVEN VERSION
Prep + cook time 1½ hours
1 Preheat oven to 180°C.
2 Place chicken, garlic, leek, celery, thyme, cayenne pepper and stock in a large flameproof casserole over medium-high heat and bring to the boil. Cover casserole, transfer to oven and cook for 40 minutes until chicken is cooked through.
3 Uncover and carefully remove chicken from casserole. Add prunes, return casserole to oven and cook for 15 minutes until prunes soften and stock is hot.
4 Meanwhile, discard skin and bones from chicken and shred meat coarsely using 2 forks.
5 Remove casserole from oven, discard thyme and season to taste. Stir chicken, oregano and parsley into soup and serve with mini scones or soda bread.
