Chicken stew with creamy sauce in the slow cooker
20
370
4
No
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
Preparation
Side-by-side mode- 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 hours 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.
