CHICKEN THIGH SLOW COOKER CASSEROLE RECIPES

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

Steps:

• Put the veg and chicken in a slow cooker. Pour the stock over and around the chicken thighs, then mix in the gravy granules to thicken it up (the sauce will be quite thick – use less gravy if you prefer a runnier casserole).
• Switch the slow cooker to low and leave to cook for at least 4 hrs, or up to 8 hrs – try putting it on before you go to work, so that it’s ready when you get home. Season well, then serve.