Ingredients

  • 1 can of mushrooms of 277 g, minced
  • 1/2 Butternut squash
  • 3 big carrots
  • 2 small leeks
  • 1 onion
  • 675 g (about 1 1/2 pound) of chicken breast without skin
  • 1 Bay leaf
  • 2 thyme stems
  • 15 ml (1 tablespoon) of cornstarch
  • 125 ml (1/2 cup) of 15% cooking cream
  • For the sauce:
  • 500 ml (2 cups) of chicken broth
  • 1 can of condensed chicken cream of 284 ml
  • 80 ml (1/3 cup) of white wine
  • 60 ml (1/4 cup) of flour
  • 30 ml (2 tablespoons) of Worcestershire sauce
  • 15 ml (1 tablespoon) of Dijon's mustard
  • Salt and pepper up to taste
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Preparation

  • Mince mushrooms. Peel an dice Butternut squash and carrots. Slice leeks into rings and chop onion. Slice chicken into cubes.
  • In the slow cooker, whip sauce ingredients.
  • Add vegetables, chicken cubes and herbs in the slow cooker. Stir.
  • Cover and cook for 6 to 7 minutes at low heat.
  • In a bowl, dilute cornstarch with a bit of cold water. Add in the slow cooker with cream, then stir.
  • Continue coking for 10 more minutes at high heat.

Chef's notes

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