Slow-Cooker Chicken Casserole
This slow cooker recipe is full of rich flavours. The long, slow cooking process helps meld the flavours of the vegetables, spices, and the herbs. This creates a rich and deep taste. Chicken casserole is a comfort food. It is warm, hearty, and certainly a satisfying meal when its a cold day or when you need a bit of comfort.
Serves: 2 adults + 2 children
Ingredients:
- knob of butter
- ½ tbsp rapeseed or olive oil
- 1 large onion
- 1 ½ tbsp flour
- 650g boneless, skinless chicken thigh fillets
- 3 garlic cloves
- 400g baby new potatoes, halved
- 2 sticks celery
- 2 carrots
- 250g mushrooms
- 15g fried 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
Method:
Step 1: Heat a knob of butter and ½ tablespoon of rapeseed oil or olive oil in a large frying pan. Cook 1 finely chopped large onion for 8-10 minutes until softened and starting to caramelise.
Step 2: Place 1½ tablespoons of flour along with a pinch of salt and pepper in a bowl. Toss 650g of boneless, skinless chicken thigh fillets in the mixture.
Step 3: Add 3 crushed garlic cloves and the chicken to the pan, and cook for an additional 4-5 minutes until the chicken begins to brown.
Step 4: Using your Morphy Richards Slow Cooker transfer 400g of halved baby new potatoes, 2 diced celery sticks, 2 diced carrots, 250g of quartered mushrooms, 15g of dried porcini mushrooms (soaked with the 50ml soaking liquid), 500ml of chicken stock, 2 teaspoons of Dijon mustard, and 2 bay leaves. https://www.morphyrichards.co.uk/collections/slow-cookers
Step 5: Give it a thorough stir. Cook on Low for 7 hours or on High for 4 hours.
Step 6: Remove the bay leaves and serve with a small amount of Dijon mustard on the side.
Recipe by bbcgoodfood.
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