Slow Cooked Peach & Mango Chicken

Slow Cooked Peach & Mango Chicken

1. Add chicken thighs to slow cooker, add garlic, season and mix well. Arrange chicken thighs so that skin is facing upwards.
2. Spoon 1 tablespoon of chutney on top of each thigh. Pour in chicken stock then cover and cook on low for 8 hours.
3. When ready to serve, remove thighs. Whisk cornflower with 1 tablespoon of the liquid then add back to the sauce, whisking together over low heat until thickened.
4. Serve thighs and sauce spooned over mashed potato, then garnish with parsley.