February 2, 2015
1 hr 30 mins
1 hr 40 mins
1 can cream of chicken soup
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon salt flakes
4 chicken breasts sliced into small strips
4 rashers short cut bacon, diced
Spring onion spirals and julienned red capsicum to garnish
1Put soup, mustard, honey and salt into the slow cooker and mix well. Add diced chicken and bacon and mix well ensuring everything is covered.
3Cook on high with a tea towel under the lid for 1 1/4 to 1 1/2 hours if using thin strips. If using bigger chunks of chicken cook for a bit longer.
5Serve with rice and garnish with spring onion spirals and red capsicum.
Submitted by Christy Roth
July 27, 2016
Lovely flavour! Cut the chicken too chunky so took a lot longer to cook.
March 9, 2016
I made this one tonight and we loved it, this one will be a favourite for sure.
November 11, 2015
I love this recipe! I make it every second week but instead of putting it on ride I stir it through some pasta for our work lunches.
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