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Chicken Leek and Mushroom Casserole

Chicken, Leek and Mushroom is their a better combination !? This is one of my go to meals when the weather is cold outside. Its hearty, creamy and delicious !
5 from 1 vote
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Serving: 3
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

Ingredients
 

  • 8 chicken thigh (leave whole)
  • 1 leek, washed really well and sliced
  • 4 mushrooms,sliced
  • 1tsp thyme
  • 1tsp rosemary
  • 2 bay leaves
  • 2tsp butter
  • 2tsp garlic
  • 4tsp mustard
  • 2 cups chicken stock
  • 1/4 cup cream
  • the juice of 1/2 a lemon
  • Salt and pepper

Instructions
 

  • Sauté butter, garlic, mushroom and leek in a fry pan until leek is tender and then pour into slow cooker.
  • Add the rest of the ingredients and cook on low for 6 hours.
  • -Side Option
  • I had some beautiful dutch carrots in my fridge so I served those with this dish as well but its completely optional. I just washed and patted them dry, placed them on a lined oven tray and brushed them with some melted butter and then drizzled them with honey and finished them off with a sprinkle of sea salt. I then roasted them for 30-35 minutes in a 180 deg oven.
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