Creamy Mustard Chicken Casserole in the Slow Cooker
The weather is colder at the moment – so drag out that slow cooker and start making some delicious and nourishing casseroles! This recipe for Creamy Mustard Chicken Casserole will become a household staple. It is tasty and creamy and have your family’s mouths watering at the incredible smells your slow cooker will be making!
Serve the Creamy Mustard Chicken Casserole with mashed potato and steamed broccoli.
It is even better served the next day (after cooling and storing in the fridge overnight).
This recipe isn’t suitable for freezing.
Note: You can substitute chicken thighs for chicken breasts or other chicken pieces. Cooking with chicken in the bone will not only save you lots of money (it is far cheaper to buy chicken pieces than it is to buy chicken breasts or chicken thighs) – but tastier as well!
Method
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Chop the carrots, celery and onions into small even pieces and place at the bottom of the slow cooker.
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Mince the garlic and add to the vegetables.
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Cut the chicken thighs into six even pieces. Season each piece well with salt and pepper. Pop in a plastic bag with the flour and mix to lightly cover the chicken.
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Heat the olive oil in a frypan. Cook the chicken in batches until browned. Place the cooked chicken pieces in the slow cooker on top of the vegetable mix.
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Return the empty frypan to the heat. Add the 2 cups of chicken stock and the mustard. Bring the liquid to the boil, then pour over the chicken mix.
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Cook on LOW for four hours.
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Turn off the slow cooker. Dissolve the cornflour in a few tablespoons of hot water.
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Add the sour cream and the cornflour mix to the slow cooker and mix until it thickens.
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Serve immediately.
