Creamy hassleback chicken

You can use any cheese you like,
Brie or Camembert would go very nice with this dish

Submitted by Lisa Casey

Creamy hassleback chicken

You can use any cheese you like, Bree or Camembert would go very nice with this dish
No ratings yet
Serving: 4
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins

Ingredients
 

  • 3-4 chicken breasts
  • Cheese slices
  • Slices of ham
  • 500 mls cooking cream
  • 1/2 cup sweet chilli sauce
  • 1 tsp crushed garlic
  • 1 tsp Cajun seasoning
  • Fresh or dried chives

Instructions
 

  • Cut slices into the chicken, not going all the way through.
  • In the slices add cheese and ham.
  • In the slow cooker add all the other ingredients and mix well.
  • Add the chicken breasts.
  • Cook on low for 3-4 hours.
Tried this recipe?Let us know how it was!

43 thoughts on “Creamy hassleback chicken”

  1. Simply amazing, will be doing this quiet offen in our house. I just used basil and parsley instead of chives as i didnt have any.

  2. I made it for the first time on Thursday, really really good, I used Brie, Camembert and two slices of Colby because I ran out of the first two, will definitely be having this again.

  3. My favourite slow cooker meal!! I leave the chilli sauce and Cajun out and still tastes incredible. I also use corn flour to thicken the sauce once the dish is cooked.

  4. Does the chicken need to be sitting in the sauce or can I do this 2 layers high and spoon mixture over the fillets throughout the cooking time?
    I have 6 fillets so they wont all sit on 1 level.

  5. Loved this recipe very yummy, I used Camembert cheese, my husband said it was restaurant quality & is looking forward to having it again

  6. Best chicken recipe I have tried in my slow cooker. Was an absolute hit for everyone and will definitely be making it again!!

  7. What an incredibly lovely dish. I just used homebrand tasty cheese and it was still really nice.
    I did halve the recipe as it was only feeding 2 of us and served it with chips and vegies
    But next time I will be serving it with rice as that sauce was divine.
    Thanks Lisa for such an amazing dish

  8. Beautiful, will definitely make again. Left the Cajun out of the sauce and it still had plenty of flavour 👌🏽

  9. Jenny Greenwell

    Absolutely delicious. The sauce is divine. I used a Sweet Chilli Sauce mixed with cream – sensational

  10. Cooked this for the first time tonight. I left out the garlic because i didn’t feel like garlic tonight and i left out the Cajun. I used a triple cream brie cheese. Next time i will stuff the cheese and ham in the middle so i can get more cheese into it. It was amazing and so full of flavour for not a lot of ingredients. Was a big hit and will certainly make it again. 🙂

  11. SOOOOOO YUMMMMMY!!!!!
    Made it with Carnation cooking cream as I always forget to buy fresh and just put both tubs in so = 600ml of cream.
    Not big on hot stuff in my house so did with 1 teaspoon of garlic and 1 ½ teaspoons of pesto instead of chilli and cajun spices.
    Flavours worked so well.
    Definitely doing this one again and again!!!

  12. This is Seriously…..That Good!
    Tonight we had it simply with diced chicken and the sauce.
    No cheese,no ham and it was still bloody amazing

  13. Hubby absolutely loved this! Devoured it! So easy for a time poor family! Definitely a new fav in our house! Maybe next time I can eat it! After my lchf program!!! 😁

  14. Defeats the purpose of it being hassle back
    but I cut the chicken to a smaller price (still sliced). Heat up thoes large voluvants and some mash in the base the chicken and sauce on top

  15. sarah vandenberg

    From nz and have never heard of this dish. was my second attempt at using a slow cooker. and i am absolutely blown away by how good this was !! with the left over sauce i added mushrooms and potatoes and we had that for lunch the next day !!

  16. Would you leave out the sweet chilli if using Camembert? What would you add instead of the sweet chilli. I may be wrong but I feel like it would takeover the cheese flavour.

  17. Made this tonight for my family however made it lactose free (250g Philadelphia lactose free cream cheese, about 125g Bega lactose free shredded cheese, 300ml Zymil cooking cream). I diced all the ingredients to make it easier for little kids and reduced the sweet chilli sauce to 1/4C, leaving out the Cajun spice. Had to thicken the sauce with cornflour. Served with broccolini and mash. Miss 4 and Mr 7 loved it.

  18. This recipe has been on regular rotation in our household since I first cooked it. I only use the 300ml bottle of cooking cream instead of the 500ml stated in the recipe.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top