About
These slow cooked chicken thighs are combined with tender mushrooms, sweet leeks and served in a rich and creamy sauce.
This makes a great family dinner, perfect served with a side of cauli rice or over zucchini noodles.
Ingredients
- 4 medium chicken thigh, skin removed before cooking
- 4 large mushrooms
- 3 tablespoon cream cheese spread
- 2 cup leeks
- 1 teaspoon mustard
- 1 tablespoon olive oil
- ⅓ cup heavy cream
- ¼ cup chicken broth, bouillon or consomme, homemade
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
- 1 teaspoon lemon peel or zest raw
Instructions
- Heat the olive oil in a large skillet over a medium/high heat. Add the chicken thighs and cook until well browned all over.
- Whilst the chicken browns, thickly slice the leeks and quarter the mushrooms. Arrange in the base of the crockpot.
- Sit the chicken thighs on top of the vegetables and add the lemon zest, stock, salt and pepper.
- Cover and cook on high for 2-3 hours or until the chicken is completely cooked through.
- Remove the chicken and vegetables from the crockpot using a slotted spoon and set to one side, keeping warm.
- Add the cream cheese, mustard and heavy cream to the crockpot and stir well to combine. Cover and cook for 10 minutes more or until thickened and hot through.
- Pour the creamy sauce over the chicken thighs and vegetables to serve.
Nutrition Facts
- Servings: 4
- Calories: 280.7kcal/1174.3kJ (per serving)
- Fat: 18.5g (per serving)
- Carbs: 5.9g (per serving)
- Protein: 22.8g (per serving)
