- 1 chicken stock cube, crumbled
- 1 cup [250 mL] hot water
- 1 tablespoon [15 mL] wholegrain mustard
- 6 chicken whites
- 4 1/2 ounces [125 g] fresh whole mushrooms, wiped and ends of stems removed
- 1 onion, sliced
- 1 sweet green pepper, membranes removed and seeded, sliced
- 1/2 cup [125 mL] sweet white wine
- 1 cup [250 mL] cream
- Salt and freshly ground black pepper, to taste
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- Dissolve crumbled stock cube in hot water before mixing in wholegrain mustard.
- Transfer chicken whites, mushrooms, onion and sweet green pepper slices into a slow-cooker.
- Pour in dissolved chicken stock and mustard mixture along with sweet white wine.
- Salt, pepper and mix until well combined.
- Cover and cook on 'LOW' for 6 to 7 hours.
- Stir in cream.
- Cook on 'HIGH' until juice has thickened and chicken is cooked, trying to avoid boiling.
- Serve.
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