Slow cooker

Not suitable for freezingGreat for batch cookingRecommended for a 3.5 litre slow cooker

Slow cooker Chicken Chicken stew Easy family dinner Midweek meals Creamy recipes

chikcen stew

Name: chikcen stew
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 150 g smoked bacon lardons; 750 g boneless, skinless chicken thigh fillets, cut into large pieces; 1 medium brown onion, finely chopped; 2 large leeks, trimmed and sliced; 250 g chestnut mushrooms, quartered; 2 garlic cloves, finely chopped; 30 g plain flour; 500 ml chicken stock; 1 tablespoon wholegrain mustard; 1 teaspoon dried tarragon; 150 ml double cream; 1 tablespoon fresh parsley, chopped; ½ teaspoon fine salt, plus more to taste; ¼ teaspoon black pepper

This comforting chikcen stew combines tender chicken, smoky bacon, mushrooms and leeks in a creamy mustard sauce. It is an easy slow cooker dinner served with mashed potato, rice or crusty bread.

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Slow cooker

Tags: Slow cooker, Chicken, Chicken stew, Easy family dinner, Midweek meals, Creamy recipes

chikcen stew

This comforting chikcen stew combines tender chicken, smoky bacon, mushrooms and leeks in a creamy mustard sauce. It is an easy slow cooker dinner served with mashed potato, rice or crusty bread.

Prep: 20 min
Cook: 6 hrs
Total: 6 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Sharp knife
Chopping board
Measuring jug

Ingredients

1 tablespoon vegetable oil
150 g smoked bacon lardons
750 g boneless, skinless chicken thigh fillets, cut into large pieces
1 medium brown onion, finely chopped
2 large leeks, trimmed and sliced
250 g chestnut mushrooms, quartered
2 garlic cloves, finely chopped
30 g plain flour
500 ml chicken stock
1 tablespoon wholegrain mustard
1 teaspoon dried tarragon
150 ml double cream
1 tablespoon fresh parsley, chopped
½ teaspoon fine salt, plus more to taste
¼ teaspoon black pepper

Substitutions

Boneless chicken thigh fillets → Boneless chicken breast fillets (Use the same weight, cut into large pieces, and check that they are cooked through without overcooking.)
Double cream → Crème fraîche (Stir it in during the final 20 minutes; the finished sauce will be slightly sharper.)
Dried tarragon → 1 tablespoon chopped fresh tarragon (Add fresh tarragon with the cream near the end of cooking.)

Instructions

Heat the oil in a large frying pan over a medium-high heat. Fry the bacon lardons for 3–4 minutes until lightly golden, then transfer them to the slow cooker.
Brown the chicken pieces in the same pan in batches for 2–3 minutes per side. They do not need to be cooked through. Transfer the chicken to the slow cooker.
Add the onion, leeks and mushrooms to the pan and cook for 4–5 minutes, stirring, until the vegetables begin to soften. Add the garlic and cook for 30 seconds, then tip everything into the slow cooker.
Stir the flour into the stock until smooth. Pour it into the slow cooker with the mustard, dried tarragon, salt and black pepper. Stir gently to combine, making sure the chicken is mostly covered by the liquid.
Cover with the lid and cook on low for 6 hours, or until the chicken is tender and cooked through. Do not lift the lid unnecessarily during cooking.
Stir in the double cream during the final 20 minutes of cooking. Taste and adjust the seasoning, then scatter over the parsley before serving.
Serve hot with mashed potato, rice or crusty bread and steamed green vegetables.

Storage and leftovers

Freezer friendly: Not suitable for freezing

Suitable for batch cooking

Cool leftovers promptly and refrigerate them in a covered container within two hours. Use within 3 days. The sauce may thicken in the fridge; loosen it with a splash of stock when reheating.

Reheat on the hob over a medium-low heat or in the microwave until piping hot throughout, stirring occasionally. Do not reheat more than once.

Shred the chicken and use the leftovers as a creamy filling for baked potatoes or stir them through freshly cooked pasta.

Allergen information

Contains milk, wheat and mustard. The bacon and chicken stock may contain other allergens, so check the labels. Use a gluten-free plain flour and stock if required.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Instructions

Heat the oil in a large frying pan over a medium-high heat. Fry the bacon lardons for 3–4 minutes until lightly golden, then transfer them to the slow cooker.

Brown the chicken pieces in the same pan in batches for 2–3 minutes per side. They do not need to be cooked through. Transfer the chicken to the slow cooker.

Add the onion, leeks and mushrooms to the pan and cook for 4–5 minutes, stirring, until the vegetables begin to soften. Add the garlic and cook for 30 seconds, then tip everything into the slow cooker.

Stir the flour into the stock until smooth. Pour it into the slow cooker with the mustard, dried tarragon, salt and black pepper. Stir gently to combine, making sure the chicken is mostly covered by the liquid.

Cover with the lid and cook on low for 6 hours, or until the chicken is tender and cooked through. Do not lift the lid unnecessarily during cooking.

Stir in the double cream during the final 20 minutes of cooking. Taste and adjust the seasoning, then scatter over the parsley before serving.

Serve hot with mashed potato, rice or crusty bread and steamed green vegetables.

Swaps and substitutions

Boneless chicken thigh fillets → Boneless chicken breast fillets

Use the same weight, cut into large pieces, and check that they are cooked through without overcooking.

Double cream → Crème fraîche

Stir it in during the final 20 minutes; the finished sauce will be slightly sharper.

Dried tarragon → 1 tablespoon chopped fresh tarragon

Add fresh tarragon with the cream near the end of cooking.

Storage and leftovers

Freezer friendly

Not suitable for freezing

Batch cooking

Suitable for batch cooking

Storage

Cool leftovers promptly and refrigerate them in a covered container within two hours. Use within 3 days. The sauce may thicken in the fridge; loosen it with a splash of stock when reheating.

Reheating

Reheat on the hob over a medium-low heat or in the microwave until piping hot throughout, stirring occasionally. Do not reheat more than once.

Leftover ideas

Shred the chicken and use the leftovers as a creamy filling for baked potatoes or stir them through freshly cooked pasta.

Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

1 tablespoon vegetable oil

150 g smoked bacon lardons

750 g boneless, skinless chicken thigh fillets, cut into large pieces

1 medium brown onion, finely chopped

2 large leeks, trimmed and sliced

250 g chestnut mushrooms, quartered

2 garlic cloves, finely chopped

30 g plain flour

500 ml chicken stock

1 tablespoon wholegrain mustard

1 teaspoon dried tarragon

150 ml double cream

1 tablespoon fresh parsley, chopped

½ teaspoon fine salt, plus more to taste

¼ teaspoon black pepper

chikcen stew

chikcen stew

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

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