January 17, 2015
4 hrs 30 mins
4 hrs 40 mins
800g diced chicken breast/thigh
1 onion chopped
3cups chopped mushrooms
3 cloves garlic
400g tin diced tomatoes
3 tbls tomato paste
200g chopped bacon
1 c chick stock
1 1/2 c water
1/2 - 3/4 c cream added towards end
Fettucine either precooked and added at end or put in an hour before cooked if enough liquid.
1Add all ingredients except cream and pasta
2Cook on low 4-5 hours
3After 4 hours add fettuccine,
4When cooked,stir through the cream.
5Add salt and pepper to taste.
Submitted by Lynda Eagleson
July 23, 2020
Because of the previous comment, I left out the water, but still kept the stock. Mine still had too much liquid, though, so I thickened it with cornflour. My family ate it, but I don’t think I’ll make it again. I bought three of the slow cooker books and I’m going through the ones that are likely to please. There are sooo many!
January 14, 2017
Seemed rather watery in the end, but the flavours were good. I will give this recipe another go 🙂
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