Slow cooker mustard chicken and bacon casserole

Name: Slow cooker mustard chicken and bacon casserole
Total time: 36000 s
Yield: 4 servings
Cuisine: British
Ingredients: 15 g butter; 1 tbs sunflower oil; 8 pieces chicken (thighs, breast or drumstick, preference); 4 rachers of smokey bacon (diced); 400 g leeks (finely sliced, white and green kept separate); 2 tbs flour; 600 ml chicken stock; 3 tsp wholegrain mustard; salt and pepper; mash (to serve- optional)

Sinead Sherman @cook_19391146

Slow cooker mustard chicken and bacon casserole

Sinead Sherman @cook_19391146

Saved

Ingredients

10 hours

4 servings

15 gbutter
1 tbssunflower oil
8 pieceschicken (thighs, breast or drumstick, preference)
4rachers of smokey bacon (diced)
400 gleeks (finely sliced, white and green kept separate)
2 tbsflour
600 mlchicken stock
3 tspwholegrain mustard
salt and pepper
mash (to serve- optional)

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Steps

10 hours

1

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.
2

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.
3

Add the green leek slices and stir into the sauce. Replace the lid and cook, still on low for 15 mins. Serve with mash.