Healthy chicken recipe for 2 adults + 2 children people, takes only 15 mins; recipe has butter, rapeseed, onion, flour, chicken, garlic clove, potato, celery, carrot, mushrooms, porcini mushroom, chicken stock, dijon mustard and bay leaves.
Slow cooker chicken casserole
Course: Healthy chicken
Servings
2 adults + 2 children
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 3 garlic cloves, crushed
- Onion: 1 large onion, finely chopped
- Carrot: 2 carrots, diced
- Butter: knob of butter
- Chicken: 650g boneless, skinless chicken thigh fillets
- Dijon Mustard: 2 tsp Dijon mustard, plus extra to serve
- Chicken Stock: 500ml stock made with 2 very low salt chicken stock cubes (we used Kallo)
- Potato: 400g baby new potatoes, halved
- Celery: 2 sticks celery, diced
- Flour: 1 1/2 tbsp flour
- Mushrooms: 250g mushrooms, quartered
- Bay Leaves: 2 bay leaves
- Rapeseed: 1/2 tbsp rapeseed or olive oil
- Porcini Mushroom: 15g dried porcini mushroom, soaked in 50ml boiling water
Directions
- Heat a knob of butter and 1/2 tbsp rapeseed or olive oil in a largefrying pan,cook 1 finely chopped large onion for 8-10 mins until softened and starting to caramelise.
- Meanwhile, put 1 1/2 tbsp flour and a little salt and pepper in a bowl and toss 650g boneless, skinless chicken thigh fillets in it.
- 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.
- Transfer to yourslow 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.
- Give it a good stir. Cook on Low for 7 hours or High for 4 hours.
- Remove the bay leaves and serve with a little Dijon mustard on the side.
