Simply add all the raw ingredients to the bag, seal and pop into the fridge or freezer ready to grab and pour into the slow cooker when needed. Each recipes serves 4! Harissa chicken and chickpea stew: 8 chicken thighs 1 cup (115g) frozen diced onions 1 tsp frozen chopped garlic 400g tin chickpeas, drained 2 400gs tins chopped tomatoes 2 tbsp.. To cook in the air fryer: Preheat the air fryer to 180°C. Pour the mix into an air fryer-safe dish and arrange the chicken thighs so they are on top. Cook for 25 minutes, until golden and delicious, giving everything a good shake halfway through, and turning the chicken over. Tip: serve with chopped fresh coriander and a dollop of yoghurt.
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View recipe ''Grab and Cook' Middle Eastern Chickpea and Halloumi Traybake'. Slow-cooker meals are definitely worth the wait — and perfect when you need to multi-task (or have a lazy day!). The key is to prep the night before or first thing in the morning.
