John Myers
Ingredients for 4 servings:
- 700 g chicken breast
- 250 g mushrooms, fresh
- 200 g peas, frozen
- 200 g asparagus heads
- 300 ml chicken broth, preferably homemade
- 100 ml cream, a little more if necessary
- 2 tsp cornstarch
- Salt
- Pepper, white
- Parsley, fresh
- some lemon juice, freshly squeezed
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 20 minutes
a recipe for the crockpot (slow cooker)
This recipe is designed for a 3.5 L Crock Pot (CP). Dice the chicken breast and place it in the CP. Then slice the mushrooms and arrange them on top. Add the peas as a third layer. Pour the warm chicken broth over everything and season lightly with pepper and salt. Simmer on high for approximately 2.5 to 3 hours. Now mix the cream with the cornstarch (preliminarily mix the cornstarch with a little cream) and stir into the dish along with the asparagus heads. Continue simmering until everything is hot and the desired consistency is achieved. Season to taste. Serve with rice or in puff pastry pies.
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