Slow-cooker chicken casserole Learn now
Treat the family to this wholesome chicken casserole that delivers comfort while being low-fat. And you can let a slow cooker do most of the work
Ingredients
●knob of butter
●½ tbsp rapeseed or olive oil
●1 large onion, finely chopped
●1 ½ tbsp flour
●650g boneless, skinless chicken thigh fillets
●3 garlic cloves, crushed
●400g baby new potatoes, halved
●2 sticks celery, diced
●2 carrots, diced
●250g mushrooms, quartered
●15g dried porcini mushroom, soaked in 50ml boiling water
●500ml stock made with 2 very low salt chicken stock cubes
●2 tsp Dijon mustard, plus extra to serve
●2 bay leaves
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Method
STEP 1
Heat a knob of butter and ½ tbsp rapeseed or olive oil in a large frying pan, cook 1 finely chopped large onion for 8-10 mins until softened and starting to caramelise.
STEP 2
Meanwhile, put 1 ½ tbsp flour and a little salt and pepper in a bowl and toss 650g boneless, skinless chicken thigh fillets in it.
STEP 3
Add 3 crushed garlic cloves and the chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.
STEP 4
Transfer to your slow cooker, along with 400g halved baby new potatoes, 2 diced celery sticks, 2 diced carrots, 250g quartered mushrooms, 15g dried and soaked porcini mushrooms with the 50ml soaking liquid, 500ml chicken stock, 2 tsp Dijon mustard and 2 bay leaves.
STEP 5
Give it a good stir. Cook on Low for 7 hours or High for 4 hours.
STEP 6
Remove the bay leaves and serve with a little Dijon mustard on the side.
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