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Slow cooker winter chicken casserole
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Prep Time:
15 minutes
Cook Time:
190 minutes
Total Time:
205 minutes
Cozy up with a warm and hearty chicken casserole cooked low and slow in your trusty slow cooker. Ideal for colder days.
Ingredients:
  • 4 chicken breast fillets
  • 25g butter, chopped
  • 1 leek, trimmed, thinly sliced
  • 2 carrots, peeled, thickly sliced
  • 2 garlic cloves, thinly sliced
  • 11.80 gm Dijon mustard
  • 300g baby coliban (chat) potatoes, halved
  • 500ml (2 cups) Liquid Stock Chicken Style
  • 4 fresh thyme sprigs
  • 20.00 gm cornflour
  • 60ml 1/4 cup) cold water
  • 1 large zucchini, finely chopped
  • 62.50 ml chopped fresh continental parsley leaves
  • Steamed green beans, to serve
Instructions:
  • Heat oil in a large frying pan over high heat or use the Browning function on the slow cooker. Sear chicken for 2 minutes on each side until golden brown. Place on a plate.
  • - Lower the heat to medium, then introduce the butter into the pan. Stir continuously until melted. Next, incorporate the leek and carrot. Sauté the mixture, stirring occasionally, for about 3-4 minutes or until the leek becomes tender. Now, add the garlic and mustard, and continue cooking for 1 minute or until the aroma of the garlic is released. Finally, season to taste.
  • Pour the leek mixture into a slow cooker, mix in the potato, then place the chicken on top. Pour the stock over it and sprinkle with thyme. Cook on High for 2 hours 30 minutes (or on Low for 5 hours). Once done, transfer the chicken to a plate.
  • 1. Pour cornflour into a small jug and gradually whisk in cold water until a smooth paste forms. 2. Combine the cornflour mixture with the leek mixture until well blended, then add the zucchini. 3. Return chicken to the slow cooker and cook on High, uncovered, for an additional 30 minutes until the sauce slightly thickens.
  • Plate the chicken casserole and garnish with fresh parsley. Enjoy with steamed green beans.

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