Slow cooker tartelette filling | Nordmad
Slowcook

Slow cooker tartelette filling | Nordmad

Classic creamy filling for Danish tartlet shells — chicken and white asparagus cooked in a slow cooker. The chicken turns tender, the sauce stays mild, and the asparagus goes in at the end so it keeps its bite.

TraditionalEasterChristmasFamily TimeDinnerEveryday
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255 min total
4 servings
Easy

Ingredients

servings
  • 700 g chicken breast
  • 5 dl chicken broth
  • 2 dl heavy cream
  • 2 dåse white asparagus (canned)
  • 2 spsk butter
  • 2 spsk wheat flour
  • 1 tsk salt
  • 1 knsp white pepper
  • 2 spsk asparagus brine

Instructions

  1. 1

    Add the chicken to the slow cooker

    1. Place the chicken breasts in the slow cooker.
    2. Pour chicken broth over so the meat is covered.
    3. Add butter if you like.
    4. Cook on LOW for about 3½–4 hours, until the chicken is tender.
    240 min
    Low heat
  2. 2

    Dice the chicken

    1. Lift out the chicken.
    2. Cut into small cubes and return them to the slow cooker.
    10 min
    KnifeCutting Board
  3. 3

    Make the sauce creamy and smooth

    1. Stir in the cream.
    2. Mix flour with a little cold water and stir it in.
    3. Let the sauce thicken for 20–30 minutes.
    4. Season with salt, white pepper and a little asparagus brine.
    30 min
    High heat
  4. 4

    Add asparagus at the end

    1. Cut the asparagus into smaller pieces.
    2. Fold them into the filling for the last 10–15 minutes.
    3. They only need to heat through so they keep their structure.
    15 min
    Low heat

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Details

Nutrition

Calories

520kcal

Protein

45g

Fat

30g

Carbs

12g

Serving Size

400g

Serving

Suggestions

  • • Fill the tartlet shells just before serving so they stay crisp.

Drink Pairings

  • • Alkoholfri: A fresh white wine with light acidity.

Side Pairings

  • • Crisp salad

Dessert Pairings

  • • A light dessert

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store the filling in an airtight container in the refrigerator for up to 3 days. Keep tartlet shells separate. Freeze filling in portions without shells for up to 2 months. Reheat gently, stirring; add a little cream or broth if needed.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C

Tips

Preparation

  • • Cut the chicken into small, even cubes for a neat filling.

Cooking

  • • Add asparagus at the end so it does not go soft and watery.

Serving

  • • Season with asparagus brine a little at a time — it gives the classic tartlet note.

Variations

Flavor

  • Add a pinch of nutmeg for a classic tartlet note.

Health

  • Use cooking cream for a lighter version.

Method

  • You can thicken with cornstarch instead of flour.

Toppings

  • Fresh parsley when serving.

Author

C

Camilla

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Author

C

Camilla

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