Add the chicken, carrots, onions, garlic, Italian herbs, tomato paste, crushed tomatoes, salt and sugar to the base of a slow cooker.

Dissolve the chicken stock cube in the boiling water, then pour it into the slow cooker. Stir everything together.

Cook on high for 3-4 hours or low for 7-8 hours until the chicken is tender and falling apart.

About 30 minutes before serving, mix the cornflour with a couple of tablespoons of cold water to create a slurry.

Pour the cornflour mixture into the slow cooker and stir well. Turn the slow cooker to high and cook until the sauce thickens.

Season to taste with salt and pepper before serving.

Serve with pasta, wraps or baked potatoes.

For Pasta Bake: Stir about one-third of the chicken ragu through cooked pasta, then transfer to an ovenproof baking dish. Scatter with grated cheese and bake until the cheese is golden and bubbling and the pasta bake is heated through.

For Chicken Enchiladas: Place a large spoonful of the chicken ragu onto each wrap, then roll up 8 wraps and place them into a baking dish with a little salsa spread over the base. Pour extra salsa over the top, then scatter grated cheese across the middle. Bake for 20-25 minutes until golden and heated through. Finish with sour cream and sliced spring onions before serving.

For Loaded Baked Potatoes: Sit 6 medium size potatoes on top of the chicken ragu in the slow cooker so they cook at the same time. Turn the potatoes halfway through cooking until they are soft and cooked through. Once ready, scoop out some of the centre of each potato and top with a large spoonful of chicken ragu. Sprinkle over cheese and bake in the oven until the cheese is golden.