Home Recipe ContentChicken, Proscuitto + Leek Casserole

Chicken, Proscuitto + Leek Casserole

Published : June 28, 2015

A must-add to your slow cooker favourites.
Slow Cooker

Serves 4


8 slices proscuitto
750-1kg chicken thighs, cut into pieces
30g butter
Olive oil
1 large leek
2 cloves of garlic, chopped
500ml chicken stock
50ml white wine (optional)
pinch of dried thyme, or a short sprig of fresh thyme
1 bay leaf
salt and pepper if required


  • Fry the proscuitto in a little olive oil until slightly crispy, remove.
  • Add the chicken pieces to the pan and cook until browned.
  • Put chicken and proscuitto into the slow cooker.
  • In the frying pan, melt the butter and then add the garlic and leek and cook, stirring regularly, until golden.
  • Add the cooked garlic and leek to the slow cooker.
  • Cover with the stock and add herbs and wine if using. 
  • Cook for 6-8 hours on Medium.

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