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Crockpot Chicken Slow Diane Recipe
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3
Reviews
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By:
Ira Long
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Crockpot Chicken Slow Diane Recipe uses chicken cutlets, olive oil, onion, garlic, corn flour, chicken stock, cream, tomato puree, Worcestershire sauce, Dijon mustard, mushrooms, fettuccine, and parsley in making this chicken slow Diane recipe.
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INGREDIENTS
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8 chicken cutlets, excess fat trimmed
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salt, to taste
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pepper, to taste
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2 teaspoons extra-virgin olive oil
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1 brown onion, finely chopped
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2 cloves garlic, finely chopped
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2 tablespoons corn flour
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1/2 cup chicken stock
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1 cup pouring cream
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2/3 cup tomato purée
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1 tablespoon Worcestershire sauce
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1 tablespoon Dijon mustard
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7 ounces button mushrooms, thickly sliced
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6.6 ounces fresh egg fettuccine
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parsley, chopped, for garnish
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DIRECTIONS
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1:
Heat a large, nonstick frying pan over high heat. Season the chicken with the salt and the pepper and place it, skin-side down, in the pan. Cook the chicken until one side is golden, about 3 minutes. Flip the chicken and cook for 2 minutes. Transfer the chicken to the slow cooker.
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2:
Drain the fat from the pan and discard. In the same pan, heat the oil. Reduce the heat to medium-low and add the onion and the garlic and cook, stirring often, until soft, about 2 minutes. Add the onion mixture to the slow cooker.
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3:
While the onion mixture is cooking, add the corn flour to a large bowl and gradually whisk in the stock. Add the cream, the purée, the Worcestershire sauce, and the mustard. Add the corn flour mixture to the slow cooker.
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4:
Cover the slow cooker and cook on low-heat for 3 hours 30 minutes. Add the mushrooms to the mixture and cook for 20 minutes. Add the pasta to the mixture and cook until tender, about 10 minutes. Sprinkle the mixture with the parsley. Serve.
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