Buffalo-style slow cooked potato and chicken with slaw, wedge salad and ranch dressing

For the buffalo-style potato:

In a pan, sauté the onion, celery and bay leaf in the butter then add the chicken thighs and brown all over.

Lay the potatoes in the bottom of the slow cooker and add the remaining ingredients for the chicken and the contents of the sauté pan. Cook on high for two hours or low for four hours.

Remove the lid from the slow cooker, add 1tsp cornflour and boil to thicken and reduce a little. Blitz with a stick blender if you have one.

For the slaw:

Make the slaw by mixing the cabbage, cucumber, carrot and spring onions with the vinegar and sugar in a large bowl and leave to pickle in the liquid for at least 30 minutes and up to 1 hour.

Drain and mix in the mayonnaise, season and leave to rest for 30 minutes if possible.

For the dressing:

Mix the dressing ingredients together in a bowl with a whisk or fork until smooth, set aside until ready to serve. This can be done up to a day before.

To serve:

When the chicken is cooked (depending on which slow-cooker setting you’ve used), remove the chicken and potatoes from the slow cooker, blitz the sauce until smooth with a stick blender or carefully in a food processor and serve poured over the chicken and potatoes.

Mix together the lettuce and bacon and serve with the ranch dressing and  ‘slaw’.