For a low-fat version, air fry the chicken thighs for 30 minutes before adding to the slow cooker.
Chop the butternut, swede, and onion and add to the slow cooker. Add the barley.
In a jug, add the chicken stock, tomato puree, chilli sauce and add 1 litre of hot water. Mix and add to the slow cooker. Add the chicken thighs, Worcestershire sauce, soy sauce the rest of the water. Turn the slow cooker on to high heat and cook for 6 hours.
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