January 19, 2015
6 hrs 10 mins
1 kg chicken thighs, fillet, tenderloins
600 ml Creme fraiche ( or mix 300ml fresh cream and 300ml sour cream)
1 Pkt French onion soup mix
4 cups sliced mushrooms ( or as many as you like)
1 Pkt Philly shredded cheese
1Mix cream mixture and soup mix.
2Put everything into the slow cooker ( except cheese) and you are done.
3Put a tea towel under the lid and cook for 6-8hrs on low
4Mix cheese through in the last hour. If it's too runny leave lid off for last hour or use cornflour to thicken.
6I have served in Vol a vent cases with salad and/or chips and as a pasta dish with crusty bread. Enjoy.
Submitted by Cate Pennington
March 8, 2018
It says 1kg
Is that meant to be 3kg of chicken?
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