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.
