For the casserole

  • 6/8 Chicken Breasts, diced
  • 2 tbsp sunflower oil
  • onions, thinly sliced
  • 600g/1lb 5oz large potatoes, peeled, cut into chunks
  • carrots, peeled, cut into chunks
  • parsnips, peeled, cut into chunks
  • 3 tbsp plain flour
  • 200ml/7fl oz hot chicken stock (made with 1 stock cube)
  • 500ml/18fl oz dry cider
  • 1 tbsp wholegrain mustard
  • salt and freshly ground black pepper

For the dumplings

  • 200g/7oz self-raising flour, plus extra for dusting
  • 100g/3½oz suet, shredded
  • 3 tbsp finely chopped fresh sage (or 1 tsp dried sage leaves
  • 125ml/4fl oz cold water


  1. Put the vegetables in the slow-cooker. Sprinkle over the flour and stir to coat. Add the chicken and pour over the stock and cider. Stir in the mustard. Cover and cook on high for 4½ hour
  2. When the casserole has been cooking for about 4 hours, make the dumplings. Mix together the flour, suet and sage in a large mixing bowl. Season with salt and pepper.
  3. Make a well and gradually pour in 125ml/4fl oz cold water in a thin stream, slowly bringing the dry ingredients into the pool of water and stirring using a wooden spoon until the mixture comes together as a soft, squidgy dough.
  4. Turn the dough out onto a lightly floured work surface and divide it into 12 pieces. Roll the pieces into balls.
  5. Remove the lid from the slow-cooker and skim off any fat that has risen to the surface. Arrange the dumplings on top of the casserole and cover. Cook for 30 minutes, or until the dumplings puff up.

Serve the Casserole and Dumplings with Mashed Potatoes and Cabbage