Creamy chicken with mushrooms and bacon


July 9, 2015

Creamy chicken with mushrooms and bacon 5 0 5 2
  • Prep: 5 mins
  • Cook: 2 hrs 50 mins
  • 5 mins

    2 hrs 50 mins

    2 hrs 55 mins

  • Yields: 4-6


6-8 chicken thighs, diced

6-8 large mushrooms, peeled/wiped clean and sliced

100ml white wine (I used sauvignon blanc)

6 short cut rashers of bacon, diced

1 tin cream of mushroom soup

1 tin whole champignons

100ml sour cream

½ teaspoon salt flakes

4-5 grinds black pepper

1 teaspoon minced garlic

2 heaped teaspoons cornflour

50ml water


1Put everything except cornflour and water into the slow cooker and mix thoroughly. Cook on high for 2.5 hours.


3After this time, in a separate bowl mix the cornflour with enough of the water to dissolve all the cornflour. Take the lid off the slow cooker and stir the cornflour/water mix through, keeping stirring for a couple of minutes until it starts to thicken up.


5Put the lid back on and cook for a further 20 minutes. You may wish to add some more cornflour/water mix if you prefer an even thicker texture. Serve with rice or pasta.

Submitted by Christy Roth


2 Reviews

Leonie Rogers

March 25, 2018

This is such a favourite at our place. Made it last night and doubled the mushrooms because we love them so much.

It is going to taste even nicer tonight for left-overs.

Thanks for such a delicious recipe!

Bev Woods

December 12, 2016

i had a couple of drumsticks and thick with bones so it took a bit longer to cook, ..t took a bit to thicken it but overall it was delicious… will do with thighs as per recioe next time 🙂

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