Slow-cooker chicken casserole

 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

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.

By Caroline Hire