Smoked chicken hot pot

This dinner is a sure-fire winner for your crew over the cooler months. It's bold and hearty, packed with flavour and filling which is what I think we all need in winter. This hot pot done in the slowcooker is seriously a meal in itself, any left overs would be great to take to work for lunch.

Ingredients

1 whole	Smoked chicken (Main)
1 large	Onion, finely chopped
4	Garlic cloves, minced
2 large	Carrots, coarsely chopped
2 stalks	Celery, diced
2 large	Kumara, (650 grams) peeled and diced
300 g	Button mushrooms
1 ½ cups	Black rice (Main)
1 cup	White wine
8 cups	Chicken stock (Main)
2 sprigs	Fresh thyme, or ½ tsp dried thyme
2 tsp	Salt
1 serving	Ground black pepper
1 Tbsp	Colman's prepared mustard
1 cup	Milk
2 sprigs	Fresh coriander
3 Tbsp	Greek yoghurt

Directions

1. Into a slow cooker add chicken, onion, garlic, carrot, celery, kumara, mushrooms, rice, wine, stock, thyme, salt and pepper. Cover and cook on low for 8-10 hours or on high for 5-6 hours.
2. Remove and discard the sprigs of thyme. Remove chicken onto plate allow to cool then remove the meat from the bones and shred meat with 2 forks and set aside. Add milk and mustard to the slow cooker. Using an immersion blender (or a blender), pulse hot pot a few times until at desired thickness. Add the shredded chicken, taste and adjust seasoning if necessary.
3. Roughly chop one sprig of coriander and fold into the yoghurt.
4. Divide the Smoked Chicken hot pot into bowls. Garnish each with fresh coriander and serve with Coriander yoghurt.
5. Serve with hot bread (I used sourdough).

See Simon's other chicken dinners

• Herby and a little spicy yoghurt chicken thighs with apple and cucumber raita
• Cider chicken and lentils