⏱ Preparation time: 5 minutes
⏱ Cooking time: 6-8 hours in a slow cooker or 25 minutes in a pressure cooker
Ingredients 🍯
600g chicken breast
20g butter
3 tablespoons of honey
3 teaspoons of wholegrain mustard
1 teaspoon dijon mustard
1 large onion, finely diced
2 cloves of garlic, crushed
2 carrots, diced
1 1/2 cups of chicken stock
1/2 cup of cream
1/2 cup frozen corn
2 tablespoons cornflour
Salt and pepper for seasoning
A small handful of chopped fresh parsley
Method ⚙️
- Sauté diced onion and garlic in butter for 3-4 minutes until softened.
- Add them to the slow cooker with the chicken breasts and diced carrots.
- Mix the chicken stock, mustards and honey and pour over the chicken. Season with salt and pepper.
- Set the slow cooker to 6 hours on high or 8 hours on low. This recipe works very well in a pressure cooker for 25 minutes (see recipe notes).
- With half an hour to go, carefully remove the chicken breasts, place them on a plate and set aside for a few minutes.
- Add the cream and corn to the sauce.
- If you are cooking on a low heat, switch to high heat at this stage. Mix the cornflour with a few tablespoons of water to form a slurry and pour it into the sauce.
- Stir well and return the chicken to the slow cooker, leave to cook for a final half hour to allow the sauce to thicken.
- Stir in a handful of chopped fresh parsley.
- Serve with mashed potatoes, rice or cauliflower.
Notes on the recipe :
If you have a very large oval slow cooker, it would be beneficial to double the sauce and increase to 800g of chicken.
If you are pressure cooking, thicken the sauce after releasing the pressure and switch to sautee mode to thicken the sauce.
If you don't have a slow cooker, you can make this recipe on the stovetop, in a pan with a lid, and cook it on low heat for 45 minutes.
