January 13, 2015
6 hrs 5 mins
1kg skinless chicken thigh fillets
1 x 420g can of condensed cream of mushroom soup
2 tbsp minced garlic (3-4 cloves)
200g of button mushrooms quartered
150g shaved chorizo, sliced in strips
1 diced red onion
Cracked black pepper
1Place chicken thigh fillets in slow cooker (no need to pre brown)
2Combine all other ingredients and pour over chicken
3Cover and cook on low for approx 6hrs.
4I roughly break up the chicken fillets with a wooden spoon prior to serving.
5Serve with mash and vegetables or it would make a delicious sauce over pasta :)
Submitted by Paulene Christie
November 24, 2018
I freeze all the time & eat within 3 month no problems
October 4, 2017
I havne’t done so but looking at the ingredients I don’t see a reason why you couldn’t 🙂
October 3, 2017
can i freeze this directly after cooking please ?
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