Ingredients
Method
1.Mix the first seven ingredients together and marinate for 15 minutes a bowl.
2.Place the vegetables in the order given into the Crock-Pot. Place the chicken and the marinade on top.
3.Add the thyme, stock and white wine.
4.Season, place lid on Crock-Pot and cook on low for 6 hours.
5.After six hours place 1/2 cup liquid from Crock-Pot in a small bowl and mix in Bisto and cumin.
6.Combine this to make a paste, add to casserole, mix thoroughly. Cook on high for 15 minutes. Serve accompanied with hearty hunks of crusty bread.