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Slow Cooked Creamy Chicken Casserole on top of Smashed Crispy Spuds.
Ingredients:
1kg boneless chicken thighs
2 carrots chopped
2 celery stalks chopped
1 leek sliced thin
2 garlic cloves minced
16 Baby potatoes
1/3 cup frozen peas
1 tbsp butter
1 tsp olive oil
Sauce
1 tbsp flour
1 tsp dried sage
Salt & Pepper
1 tsp dried thyme
1 tsp onion powder
5 cup cream (add 15 minutes before serving)
1.5 cups water
1 tsp dried rosemary
1 tsp garlic powder
Method:
1.Heat up a pan with olive oil and brown your chicken thighs then place them with the carrots and celery into the slow cooker 2. Mix sauce ingredients together and then pour into slow cooker 3. Add butter to pan sauté the leeks, few minutes later add garlic and then into the slow cooker 4. Place the lid on a cook low and slow for 8hrs 5. Add peas and cream 15mins before serving 6. Boil potatoes once soft add to hot pan with butter and herbs. After they crisp up grab a class cup to smash them down 7. Place spuds on plate then top with slow cooked chicken and veggies.
This will be a family pleaser for sure. Definitely want to save this one folks.
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