1Mix all ingredients together except the cheese.
2Shape into rissoles and poke a cheese ball inside and mould the chicken mince around to close.
3TIP.... Slightly wet your hands and squeeze the cheese around and around until it softens and forms a ball.
4Brown off the rissoles ( I coated mine in fresh breadcrumbs for added flavour)
5Place in and around the SC.
6Cook on low for 3-4hrs or high for approx 2 hours, depends on your SC and how big you make the rissoles. I also took the lid off for the last 30 mins so the sauce could reduce.
Submitted by Robyn Clark
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