Slow Cooker Chicken Chasseur

Directions

1. 1

   Preheat the slow cooker to the LOW setting.

2. 2

   Season the chicken breast fillets well with salt and pepper.

3. 3

   Bring a pan to the hob and place on a medium heat. One hot, melt one teaspoon of buttery spread and fry the chicken breast fillets on both sides until golden. Remove from the pan and set aside on a plate.

4. 4

   Next, fry the diced onions and garlic for around 3-4 minutes, then stir in the mushrooms and continue to fry for a couple of minutes.

5. 5

   Pour in the white wine and leave to bubble until the liquid has reduced. Stir in the tomato purée and chopped tomatoes.

6. 6

   Transfer the chicken breast fillets the slow cooker pan and top with the sauce.

7. 7

   Pour in the stock and season with tarragon, salt & pepper. Mix to combine.

8. 8

   Top with a bay leaf and cook for 6/8 hours on the LOW setting, OR 4-5 hours on high if you’d prefer.

9. 9

   When the cooking time is almost up, remove the slow cooker lid and remove the bay leaf. Stir in the cornflour (mixed with a tiny drop of water) and allow to thicken.

10. 10

    I would recommend removing the lid for 15 minutes or so on the high setting to help thicken the sauce before serving.