May 20, 2018
This is a very large serving – approx. 10 people when served with noodles or rice or potato etc
6 hrs 15 mins
12 skinless chicken thighs cubed
300g sundried tomatoes
120g baby spinach roughly chopped
2 medium onions sliced
¼ kent pumpkin, large cubes
4 cloves of garlic crushed
200ml sour cream
250g philly cream cheese cubed
2tbs coconut oil
2tsp dried basil
1/2tsp grated ginger
1 punnet cherry tomatoes whole
Salt while cooking, pepper at the end
Fresh basil leaves at the end
1Add all ingredients excluding the fresh basil and pepper into the slow cooker and cook on high for 1 hour
2Turn on to low for 5hrs, stirring a couple of times.
3I served with pad thai noodles which I soaked in boiling water for 8mins then mixed into the pot.
4This is a very large serving – approx. 10 people when served with noodles or rice or potato etc.
Submitted by Belinda George
July 16, 2018
Oh it’s a shame you didn’t check with us first for help … you dont’ have to throw out split things .. it’s appearance only! 🙂
Here’s all the info on what to do and how to fix it we could have given you HERE 🙂
As you can see others loved this dish, sorry we weren’t able to help you enjoy yours in time before you binned it 🙂
July 15, 2018
Terrible! The cream/sour cream split and $25 worth of ingredients went into the bin.
June 28, 2018
Yummy! Easy to Make & Tastes Delicious.
1st Night Served With Egg Noodles 2nd Night We Had Left Overs & Served With Rice.
May 27, 2018
Really easy and yummy. House smelled great all afternoon. I served it with pad thai noodles.
May 23, 2018
Yummy! And very easy to make. Definitely needed the salt. I served it with 2 minute noodles.
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