September 13, 2014
4 hrs 10 mins
500g chicken tenderloins
1 onion sliced
375g sliced mushrooms
1 tsp garlic
1 tbs wostershire sauce
2 tbs tomato paste
1/2 cup chicken stock
1/4 cup chopped fresh parsley
1 tin condensed mushroom soup
1/2 cup sour cream (to be added before serving)
Cracked pepper and salt to taste
Penne pasta to serve
1Combine all ingredients (except sour cream and pasta), stir well to combine.
2Cook on high for 3 hours (lid on) then on low for 45 mins.
3Remove lid and cook for a further 15 mins.
4Add sour cream, stir to combine.
5Drain cooked pasta and add to slow cooker, stir.
6Serve with a pinch of fresh parsley.
Submitted by Kylie A Fenech
May 31, 2020
I made this last night, it was delicious. Everyone had seconds.
June 26, 2019
This is to die for, tastes so good
May 13, 2019
I’m always hesitant to try recipes when they haven’t been reviewed yet but glad I tried this one. Really good!
May 5, 2019
Cooked this last night for 6 hours on low omg the best strog!
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