Chicken stew with creamy sauce in the slow cooker
20
370
4
Yes
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
Preparation
Side-by-side mode
- Mince mushrooms. Peel and 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 to the slow cooker. Stir.
- Cover and cook for 6 to 7 hours at low heat.
- In a bowl, dilute cornstarch with cold water. Add the mixture to the slow cooker with cream, then stir.
- Continue cooking for ten more minutes at high heat.
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