September 4, 2014
6 hrs 40 mins
6 Chicken Thighs
1 packet baby Spinach Leaves
1 packet Fresh Chives
Whole Grain Mustard
6 Rashes Bacon
1Flatten chicken thighs as much as possible
2Mix 1 tspn mustard and 1/2 tspn crushed garlic and smear over thigh
3Lay spinach leaves and chives on thigh, cut bocconcini in 3 slices and lay across middle
4Roll as tight as you can and wrap bacon around and tie off with cooking twine.
5Put baking paper into slow cooker and place thighs in, laying flat.
6Put tea towel over lid and cook on Low for 6 hours.
Submitted by Sharon Paull
March 10, 2020
Depending on your cooker heat that may be ok .. just be sure it’s cooked through well enough 🙂
March 9, 2020
Is it ok to do it 3 hours on high ?
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