Directions
- Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the chicken drumsticks and cook, turning occasionally, until golden brown, about 5 minutes. Transfer the chicken into the slow cooker and add the quartered potatoes.
- Add the remaining olive oil to the pan, reduce heat to medium-low, and sauté the sliced onion and crushed garlic for 5 minutes, or until the onion is soft and fragrant.
- Stir in the flour and tomato paste, cooking for 1 minute to remove any raw flour taste.
- Gradually add Worcestershire sauce and Dijon mustard, stirring to combine. Slowly pour in the chicken stock, whisking constantly to form a smooth sauce.
- Add the cooking cream and continue stirring until fully incorporated. Pour this creamy Dianne sauce over the chicken and potato mixture in the slow cooker.
- Cover and cook on Low for 6–7 hours, or until the chicken is tender and cooked through, and the potatoes are soft.
- About 30 minutes before serving, stir in the sliced mushrooms and let them cook until tender. Adjust seasoning with salt and pepper if necessary.
- Garnish with freshly chopped parsley before serving for a burst of color and freshness.
Recipe Details
Prep Time: 15 minutes
Cook Time: 6–7 hours (slow cooker)
Total Time: 6 hours 15 minutes
Servings: 4–6
Difficulty: Easy
Variations & Substitutions
- Protein Swap: Replace chicken drumsticks with chicken thighs or boneless chicken breasts for a leaner option.
- Vegetable Boost: Add carrots, parsnips, or peas to make the dish more colorful and nutritious.
- Cream Alternative: Use coconut cream for a dairy-free version, keeping the sauce rich and creamy.
- Herb Twist: Add fresh thyme or rosemary to the slow cooker for an aromatic depth.
Serving Suggestions
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