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Tony's favourite recipes

Chicken and Mushroom Bake
Time:- 4hrs in slow cooker Servings: 4 Source from: The Slow Cooker Recipe Book by Catherine Atkinson


15ml / 1 tbsp olive oil
4 large chicken breasts cut into chunks
40g / 1.5oz / 3 tbsp butter
1 leek finely chopped into rings
25g / 1oz / 1/4 cup plain(all purpose) flour
550ml / 18fl oz 2.5 cups milk
3ml / 1 tsp Worcestershire sauce (optional)
5ml / 1 tsp mustard (wholegrain but Dijon if preferred)
1 carrot, finely diced
225g / 8 oz / 3 cups button mushrooms, thinly sliced
900g / 2 lb potatoes, thinly sliced
salt and ground pepper


1. Heat the olive oil in a large pan. Add the chicken and fry gently until beginning to brown. Remove the chicken from the pan using a slotted spoon. leaving any juices behind. Set aside.

2. Add 25g / 1oz 2 tbsp of butter to the pan and heat gently until melted. Stir in the leek and fry gently for a few minutes. Sprinkle the flour over the leeks, then turn off the heat and gradually blend in the milk until smooth. Slowly bring the mixture to the boil, stirring all the time, until thickened.

3. Remove the pan from the heat and stir in the Worcestershire sauce, if using, mustard, diced carrot, mushrooms and chicken. Season generously.

4. Arrange enough potato slices to cover the bottom of the ceramic cooking pot. Spoon one-third of the chicken mixture over the top, then cover with another layer of potatoes. Repeat layering, finishing with a layer of potatoes. Dot the remainng butter on the top.

5. Cover and cook on high for 4 hours, or until the potatoes are cooked and tender when pierced with a skewer. If you like, place the dish under a moderate grill (broiler) for 5 minutes to brown, then serve.

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