Directions
1Combine a little of the cream with cornflour until smooth.
2Dice up the Camembert (large chunks are fine)
3Place all ingredients into the slow cooker and cook on low for 4 hrs. (Times may vary as my slow cooker runs hot)
4Stir occasionally and enjoy 🙂
5- Notes
6Adjust garlic as desired.
7Add Gnocchi towards the end for a fuller feast. (Cook Gnocchi as directed on the packet, strain and mix through before serving).
8IF you like Camembert, pop in a second Camembert for extra flavour. 😉
Submitted by Denise Roberts
3 Reviews
Andrew S.
August 13, 2020
Really loved this dish.
I also added some mushrooms and some red and green capsicum half way through the cook – at the very least for some colour – and will definitely repeat that next time.
Very rich, obviously, but a really good flavour/texture combination.
Charly L
April 27, 2020
Flavours were heavenly. Definitely a treat meal unless you’re keto. I didn’t add the cornflour and used chicken thigh fillets. I left the skin on the camembert and it was easy to pick out later Cooked for about 5.5 hours. Very creamy and cheesy. Threw in baby spinach at the end. Thank you for sharing this recipe!
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Bainca
November 3, 2020
An absolute winner in my house! I also love chucking some mushrooms and broccoli I there to!!