I finally perfected it.
2-3 kilos chicken legs laid in crock pot.
4 large cream potatoes cut into thick chunks and placed over chicken.
3 packets of chicken noodle simmer soup (the packet should say that each makes a litre) made in 6 cups of boiling water poured over it.
Cook on high for 1 hour, then turn to low for another 6 hours.
Pull out the chicken legs, set them aside to cool. Shred the meat from the bones, add back into the pot with frozen peas and corn, as much as you like really, and two cans of coconut cream. Cook for another 2 hours on low. Cut 2 large brown onions into slices, fry in butter on medium and toss it until it's charred and clear. Add it to a blender and ladle in the stew so there's broth, meat, potato, peas, corn and onion in there. Blend it with as little broth as you can at first, adding more as you go, until it can be completely blended, then pour it back into the stew and stir.