Slow-cooker chicken Diane

Prep time
Cook time

This recipe transforms a handful of ingredients into the ultimate winter indulgence.


  • 6-8 bone-in, skin-on chicken thighs
  • 2 tsp olive oil
  • 1 brown onion, finely chopped
  • 2 tbsp corn flour
  • 125ml chicken stock
  • 1 can chopped tomatoes
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard 2 garlic cloves, finely chopped
  • 250ml pouring cream
  • 200g button mushrooms, thickly sliced 1 tbsp thyme
  • 1 packet fresh egg fettuccine
  • 1 tbsp parsley, chopped to serve
  • salt and pepper


  • Heat the olive oil in a large pan over high heat.
  • Season the chicken thighs on both sides with salt and pepper.
  • Place the chicken thighs skin-side down in the pan and fry for 4- 5 minutes on each side until deep golden brown.
  • Add the onions to the pan and cook for 5 minutes or until softened.
  • Meanwhile, place the corn flour in a large jug and gradually whisk in the stock, chopped tomatoes, Worcestershire sauce, and mustard.
  • Add the jug contents and garlic to the slow cooker. Cover and cook on low for 3½ hours.
  • Fry the mushrooms with thyme and add them to the pot with the cream. Cook for a further 20 minutes.
  • Serve with your fresh egg fettuccine and sprinkle with parsley to serve.