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
All fields are required to submit a review.
Notify me of new posts by email.
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.