Honey and Mustard Chicken Casserole

Sweet and tangy chicken stew

This stew is great if you want to add some flavour to your week without the effort. Honey bringing the lovely sweet element balanced out by tangy mustard.

I served mine up with potatoes and some extra veg. I used chicken thighs but you could use chicken breasts, I also used carrots but you can use carrots or parsnips.

Ingredients

Serves 4

• 6-8 chicken thigs

• 4 tbsp wholegrain mustard

• 3 tbsp honey

• white onion, diced

• 300g parsnip or carrots, diced

• 300ml chicken stock

• 1 tbsp parsley, chopped

Directions

1. Mix together the mustard and honey in a bowl, add the chicken and coat. Set aside for min. 30 mins to marinade if time allows

2. Heat some oil in a pan over a medium heat, fry off the chicken thigs for a couple of minutes each side. Keep an eye on it as the honey will start to blacken if left too long

3. Add to the slow cooker along with the onion, carrots or parsnips, stock, parsley and seasoning.

4. Cook on low for 6 hours or 3 hours on high