April 10, 2016
2 hrs 30 mins
2 hrs 35 mins
500g diced chicken breast
200g bacon (or 3 slices)
250g cream cheese
2 x salami slices
4 mushrooms sliced
1/2 teaspoon sweet paprika
1/2 teaspoon chili flakes
1/4 cup sweet chili sauce
1/4 teaspoon red curry paste
(1 teaspoon cornflour & 1 tablespoon water if required)
1 lemon (for garnish/squeezing over end dish)
1Slice salami/bacon/mushrooms and place into slow cooker bowl with chicken.
2Cut cream cheese into blocks and put over the top of the chicken
3Mix paprika, chili flakes/chili sauce/curry paste together and pour over chicken & cream cheese.
5Cook on Auto for 2:30 (High, for 2:00, low for 00:30)
6No teatowel required
7With about 00:30 to go, I added a slurry of cornflour and water and stirred through the mixture to prevent cream splitting.
8Help! My cream has split (blog)
1I only stirred this in the last hour to ensure it was all mixed through. It does remain quite thick until the last 30 minutes when it thins out
2I used a 3.5l Breville Meal Maker which cooks hot, so you may need to adjust cooking times to your own slow cooker
3This was served with fresh pasta & steamed vegies.
4It would also be fine served with vegies on the side, and a serving of rice.
5I squeezed a slice of lemon over the top just to add a bit of tang to the dish.
6This dish does have a slight 'kick' to it - you can omit the curry paste if you choose
7Recipe inspired by >> Creamy Herb & Garlic Chicken
Submitted by Rozi Pottsy
July 9, 2017
The taste would be slightly different, and it would be a runnier sauce, so here are a few options to make the sauce thicker if you need to
But definitely give it a try and see how you go 🙂
I am dairy intolerant I love the sound of this recipe do you think it would work if I changed the cream cheese for coconut cream.
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