October 10, 2015
4 hrs 10 mins
4 hrs 20 mins
4 chicken thigh fillets
200g sliced mushrooms
2 cups frozen peas
2 chicken stock cubes dissolved in 1.5 cups of boiling water
2 T chopped fresh coriander
300g sour cream
100 parmesan cheese
1Dice and brown the chicken.
2Add stock, chicken and coriander to the slow cooker and cook on low for 3 hours.
3Add peas and mushrooms for another hour.
4Cook the spaghetti until al dente and set aside.
5Add cream and Parmesan cheese and cook for another 10 minutes.
6Add pasta and toss through.
7Garnish with a little more Parmesan and serve with crusty bread and a fresh green salad.
Submitted by Jaime Caillot de Chadbannes
May 1, 2016
Thanks Trudy. After reading the above comment I added onion and garlic at the beginning and fried bacon pieces with the mushrooms and peas. I also put in 1 tablespoon of cornflour with the sour cream and the result was fantastic.
November 20, 2015
The sauce had the consistency of water, might try only using 1 cup of stock next time. Definitely needs some more flavour maybe add bacon or some spices?
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