February 6, 2015
4 hrs 45 mins
4 hrs 55 mins
800g skinless chicken thigh fillets
3 washed potatoes skin on (350g) diced into rough cubes about 3cm cubed for fast cooking
2 cloves minced garlic
100g sun dried tomatoes in oil (oil drained)
100g diced bacon pieces
1 red onion diced chunky
8 button mushrooms quartered
1 x 420g can Cream of Asparagus soup
Salt and Pepper to taste
250ml tub Philadelphia Light 'Cream for cooking'
1Place chicken thigh fillets whole into slow cooker (no need for pre browning)
2Add all other ingredients except cooking cream and stir gently to combine
3Cook on low for 4-5hrs
4Gently break up chicken fillets into large chunks with wooden spoon (or remove and slice if you rather)
5Add cream to slow cooker and stir gently.
6Cover and cook for a further 30-45mins on low
7Serve with steamed seasonal veg
8*Optional: next time I would add the extra veg right in there at the start and have a complete dinner in one pot*
Submitted by Paulene Christie
December 29, 2017
I didn’t use cream cheese as it says Cream for Cooking so I just used the tub of Carnation Cooking Cream. Hopefully will be as nice and shouldn’t be a cheesy taste I think then
June 29, 2017
Yum! I only added half the amount of cream cheese as we don’t like a full on rich cheesy flavour. I also added mixed frozen vegetables and it was a big hit with the whole family. Will definitely be making this one again!
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