knob of lactose free butter
½ tbsp rapeseed or olive oil
1 ½ tbsp gluten free flour
650g boneless, skinless chicken thigh fillets
400g baby new potatoes, halved
2 sticks celery, diced
2 carrots, diced
500ml chicken stock
2 tsp Dijon mustard, plus extra to serve
2 bay leaves
Serves - 4
Heat the lactose free butter and oil in a large frying pan, cook the vegetables for 8-10 mins until softened and starting to caramelise.
Meanwhile put the gluten free flour and a little salt and pepper in a bowl and toss the chicken in it.
Add the chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.
Transfer to your slow cooker, along with the rest of the ingredients.
Give it a good stir. Cook on Low for 7 hours or High for 4 hours. Remove the bay leaves and serve with Dijon mustard on the side.
Recipe adapted from: Good Food