Leeks

Chicken stew with creamy sauce in the slow cooker

Name: Chicken stew with creamy sauce in the slow cooker
Prep time: 6 h 30 min
Cook time: 6 h 10 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 1 package of mushrooms of 277 g, minced; 1/2 Butternut squash; 3 big carrots; 2 small leeks; 1 onion; 680 g (1 1/2 lb) 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; 500 ml (2 cups) of chicken broth; 1 can of condensed chicken cream of 284 ml; 75 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 mustard; Salt and pepper, to taste

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Author: Les Cultures de chez nous

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Preparation 20

Baking 370

Portions 4

Freezing Yes

Budget

Ingredients Preparation

Ingredients

1 package of mushrooms of 277 g, minced
1/2 Butternut squash
3 big carrots
2 small leeks
1 onion
680 g (1 1/2 lb) 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
75 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 mustard
Salt and pepper, 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, whisk together the 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, whisk cornstarch into cold water until smooth. Add the mixture to the slow cooker with cream, then stir.
Continue cooking for ten more minutes at high heat.