April 7, 2015
3 hrs 20 mins
1 sheet of puff pastry (more sheets if cooking more than one)
1 strip of bacon cut in half and rind removed
1 skinless chicken thigh
1 small tub of Philly cream cheese, chive and onion (1 small tub from block of 4)
Handful of baby spinach leaves
Sundried tomato halves (drained of oil on absorbent paper)
Half a handful of pine nuts
Sprinkle of pepper
1Lay out sheet of puff pastry
2Layer with bacon
3Lay flat chicken thigh on top
4Spread Philly cheese, chive and onion evenly over chicken
5Layer with baby spinach, sundried tomatoes, pine nuts and a sprinkle of pepper
6Roll up and place on baking paper inside your slow cooker
7Place a tea towel under the lid and cook on low for 3 hours
8Remove and place in a preheated oven at 180 degrees Celsius for 20 minutes to brown up (optional)
10Hope you enjoy
Submitted by Lizzy Tran Farrar
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