Slow cooker as a keep warmer

[NAB3lovelychildren]

Currently making chicken casserole. Some will be served up for the kids shortly and the rest for us later. Can I bung it on low in the slow cooker to keep hot? If I leave it in the oven it will burn and I don't want to cool it and reheat. TIA.

Yes.

Can I come for tea at your house?

Sounds Yummy!

Thanks

It really is yummy. Must be the double cream. I don't like chicken casserole but I love this one.

Can we have the recipe? I love chicken casserole!

Okay.

Hang on.

Spring chicken casserole

You will need

4 organic free range chicken legs
2 large organic free-range chicken breats
4 sprigs frish thyme
100ml double cream
150g fine asparagus
300g baby leeks
250g Chantenay carrots
150g peas

1 tbsp olive oil
2 cloves garlic, finely chopped
300ml dry white wine
300ml hit chicken stock
2 bay leaves
1 heaped tbsp cornflour

1. Heat the oven to 180C. Cut the chicken legs in half between the joint to mkae thighs and drumsticks (I did this the first time and bought them already separated the second time.)
2. Heat the oil in a pan and fry the chicken pieces and chicken breasts until the skin is golden and crispy. Transfer to a casserole dish. Gently fry the garlic and add to the chicken in the casserole.
3. Pour over the white wine and stock (I used 600ml stock as no wine), then add the thyme and bay leaves. Season with salt and freshly ground black pepper (I left out the salt). Transfer to the oven, without a lid, and cook for 30 minutes.
4. Mix the cornflour with the cream until you have a smooth mixture, then stir into the chicken. Add the vegetables (I keep forgetting the peas., return to the oven for a further 10 minutes until the veg is tender. Transfer to a warmed dish and serve.

Serves 6. Ready in 1 hour.

Drool..............