Spicy Thigh Casserole
Ingredients
- 1kg chicken thigh, browned
- 420g tin cream of chicken soup
- 175g diced bacon
- 1 medium onion, chopped
- 2 small carrots, sliced
- 200g mushrooms, halved
- 1 shallot, sliced
- 250ml chicken stock
- 1 tbpn mustard
- 2 tsp crushed garlic
- 1/2 tsp chilli powder
- 2 tsp honey
- 1/2 curry powder
- 2 tsp Worcestershire sauce
- Large pinch ground black pepper
- Pinch salt
- Sprinkle cayenne pepper
- Cook on low for 6 hrs
- Remove lid to thicken 30 mins before serving.
- Stir in 1 Tbpn sour cream before serving.
- Serve with mash and green veggies.
Instructions
- Brown thigh fillets, whole, and set aside.
- Add all ingredients except sour cream to slow cooker and mix well.
- Place fillets on sauce and gently coat with the sauce.
- Cook on low for 6 hours.
- Remove lid 30 mins prior to serving, to thicken slightly.
- Stir in sour cream prior to serving.
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