Creamy Mushroom Chicken – Low Carb

Directions

1In a small non stick frypan cook mushrooms with butter and 1/2 tsp of salt for approx 10mins

2Add cooked mushroom (with any pan juices) and diced chicken to slow cooker

3Pour over cream and 1tsp cracked black pepper

4I use cooking cream specifically as it resists splitting during cooking

5Cook on low for 4hrs using The Tea Towel Trick in the last hour to thicken sauce a little

6If you are not a follower of low carb eating you could replace this tea towel step with instead adding a tbsp of cornflour with a little water in the last 15mins of cooking time to thicken instead.

7Serve with a scattering of Parmesan cheese

8Side options include seasonal veg or konjac pasta/regular pasta depending on your dietary needs