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Composition Slow cooker mustard chicken and bacon casserole:

1. Need 15 g butter
2. You need 1 tbs sunflower oil
3. You need 8 pieces chicken (thighs, breast or drumstick, preference)
4. Provide 4 of rachers of smokey bacon (diced)
5. Give 400 g - leeks (finely sliced, white and green kept separate)
6. Get 2 tbs - flour
7. You need 600 ml - chicken stock
8. You need 3 tsp - wholegrain mustard
9. Take salt and pepper
10. Take mash (to serve- optional)

A little Dijon/French mustard is fine if you don't have. By Caroline Hire - Food writer. Treat the family to this wholesome chicken casserole that delivers comfort while being low-fat. Remove the bay leaves and serve with a little Dijon mustard on the side.

Slow cooker mustard chicken and bacon casserole step by step:

1. Heat butter and oil in frying pan, add chicken and fry until browned on all sides. Remove from the pan with a slotted spoon and transfer to the slow cooker pot.
2. Add the bacon and white leek slices to the frying pan and fry, stirring for 5 mins. Stir in the flour, then gradually mix in the stock, mustard and a little salt and pepper. Bring to the boil. Pour into the slow cooker pot, cover with lod and cook on low for 8-10 hours.
3. Add the green leek slices and stir into the sauce. Replace the lid and cook, still on low for 15 mins. Serve with mash.

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