SLOW COOKER Chicken Casserole

INGREDIENTS

Serves approx. 4

150g or 3 portions chicken per serving

• 1 tbsp rapeseed or olive oil
• 1 large onion, finely chopped
• 1 ½ tbsp flour
• 600g boneless, skinless chicken fillets cut into halves or thighs
• 3 garlic cloves, crushed
• 400g baby new potatoes, halved
• 2 sticks celery, diced
• 2 carrots, diced
• 250g mushrooms, quartered
• 500ml stock made with 2 low-salt chicken stock cubes
• 2 tsp Dijon mustard, plus extra to serve
• 2 bay leaves

METHOD

Heat ½ tbsp oil in a large frying pan, cook 1 finely chopped large onion for 8-10 mins until softened and starting to caramelise.

Meanwhile, put 1½ tbsp flour and a little salt and pepper in a bowl and toss chicken in it.

Add garlic and the chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.

Transfer to your slow cooker, along with the potatoes, celery, diced carrots, mushrooms, chicken stock, Dijon mustard and 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