17/11/2025
🤩Recipe of the Week 🤩
🍲Slow-cooker chicken and mushroom fricassee🍲
Chunks of chicken and veg simmered in a punchy paprika, garlic and herb sauce. Itʼs exactly the kind of simple, supremely satisfying recipe your slow cooker was made for!
🤩Ingredients 🤩
⭐️2 large leeks, thickly sliced
⭐️3 large carrots, sliced
⭐️400g white or button mushrooms, halved or quartered
⭐️2 garlic cloves, crushed
⭐️1 tsp paprika
⭐️1 tbsp fresh thyme leaves, plus extra to serve
⭐️4 skinless and boneless chicken breasts, cut into small chunks
⭐️3 bay leaves
⭐️250ml hot chicken stock
⭐️2 level tbsp cornflour
⭐️4 tbsp plain quark
🤩Method 🤩
⭐️Put the leeks, carrots, mushrooms and garlic in your slow-cooker pot. Mix the paprika, thyme, ½ tsp salt and some black pepper in a shallow dish, then add the chicken and toss to coat well. Lay the chicken chunks on top of the vegetables in the slow cooker, add the bay leaves and pour over the stock. Cover and cook on high for 2-2½ hours or until the chicken is almost tender.
⭐️Mix the cornflour with a little water to make a paste and stir it into the fricassee. Cover again and cook for 30 minutes or until thickened.
⭐️Stir the quark into the fricassee and scatter over the extra thyme. This is great served with swede mash.
If you don’t have a slow cooker, put all the ingredients up to the stock in a non-stick casserole pan, cover and cook for 1 hour in the oven at 160°C/fan 140°C/gas 3. Stir in the cornflour paste, return to the oven and cook for a further 30 minutes or until the chicken is cooked, then follow step 3.
1 Syn per serving
2 hours 40 minutes
Serves 4
