Slow cooker mustard chicken and bacon casserole.
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Composition for Slow cooker mustard chicken and bacon casserole:
- Require 15 g butter.
- Give 1 tbs - sunflower oil.
- You need 8 pieces of chicken (thighs, breast or drumstick, preference).
- Require 4 for rachers of smokey bacon (diced).
- Provide 400 g leeks (finely sliced, white and green kept separate).
- Provide 2 tbs of flour.
- Give 600 ml - chicken stock.
- Provide 3 tsp of wholegrain mustard.
- Prepare salt and pepper.
- Need for mash (to serve- optional).
Slow cooker mustard chicken and bacon casserole process:
- Heat butter and oil in frying pan, add chicken and fry until browned on all sides. Remove from the pan with a slotted spoon and transfer to the slow cooker pot..
- Add the bacon and white leek slices to the frying pan and fry, stirring for 5 mins. Stir in the flour, then gradually mix in the stock, mustard and a little salt and pepper. Bring to the boil. Pour into the slow cooker pot, cover with lod and cook on low for 8-10 hours..
- Add the green leek slices and stir into the sauce. Replace the lid and cook, still on low for 15 mins. Serve with mash..
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