Slow Cooker Chicken Casserole

Directions

• Heat a knob of butter and glug of vegetable oil in a large frying pan
• Add the chopped onion and sweat off fo a couple of minutes then add the leek, celery, carrot and garlic and allow to cook out for 4/5 minutes, tossing now again. until
• Add the vegetables to the slow cooker
• Sprinkle the flour over the vegetables and mix thoroughly to coat all the veg.
• Add the baby potatoes
• Heat another knob of butter and a glug of veggie oil to the frying pan, add the chicken thighs and brown them all over, sealing the meat
• Add to the slow cooker
• Heat the stock up, if you are using a stock cube (just 1 cube to 200 ml hot water) and add the mustard, stir well and pour over the chicken and vegetables, give it a stir
• Add the herbs and season with salt and pepper
• Cook on high for 4 hours. or on low for 6 hours
• hour before the cooking time finishes,** See Notes, remove the chicken to a plate and shred using 2 forks, (Make it thick shreds, rather than thin) return the chicken to the slow cooker and add the mushrooms.
• Also, check the consistency
• If you feel the sauce is to thick add a little boiling water.
• If to feel the sauce is to thin sprinkle 2 tablespoons of chicken gravy granules (1 at a time) and stir well after each addition
• Replace the lid and continue with the cooking
• Serve sprinkled with fresh chopped parsley, green beans and broccoli if so desired.
• Enjoy!