April 19, 2015
5 hrs 15 mins
~1kg of chopped chicken thighs (breast if u wish)
~ 6 rations of bacon
~ 375g chopped mushrooms
~ 4 heap teaspoons of crushed garlic
~ 2 medium onions
~ 4 tablespoons of graded Parmesan cheese
~ salt & Pepper to taste
~ 600ml of cream or lactose free cream
~ corn flour
1~ brown chicken in frypan
2~ add chicken and all other ingredients EXCEPT cream and corn flour to slow cooker
3~ cook for 4 hours on low
4~ warm cream in a saucepan (it will stop cream from separating when adding to hot food)
5~ slowly add and stir warmed cream in to slow cooker
6~ mix up to 2 tablespoons of corn flour in a small bowl with a bit of water
7~ add corn flour mix to slow cooker and stir well
8~ leave lid off and cook for 1 hour to thicken
9~ serve on rice or pasta with extra Parmesan if u wish
Submitted by Renee Duggan
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