January 19, 2015
6 hrs 10 mins
1 kg chicken thighs, fillet, tenderloins
600 ml Creme fraiche ( or mix 300ml fresh cream and 300ml sour cream)
1 Pkt French onion soup mix
4 cups sliced mushrooms ( or as many as you like)
1 Pkt Philly shredded cheese
1Mix cream mixture and soup mix.
2Put everything into the slow cooker ( except cheese) and you are done.
3Put a tea towel under the lid and cook for 6-8hrs on low
4Mix cheese through in the last hour. If it's too runny leave lid off for last hour or use cornflour to thicken.
6I have served in Vol a vent cases with salad and/or chips and as a pasta dish with crusty bread. Enjoy.
Submitted by Cate Pennington
May 23, 2022
Adding bacon would add to oiliness so I would omit that.
Other options HERE
May 20, 2022
My recipe turned out oily. I added diced bacon and I changed the full cream to lactose free cream. Anything I can do in the future to reduce the oiliness?
May 11, 2022
Corn and spinach would be no problem 🙂
Just add spinach towards the last 20mins to wilt
May 10, 2022
Has anyone added corn and baby spinach leaves to this recipe?
And what other ideas can you use this recipe for other than vol a vents?
This recipe sounds amazing and I can’t wait to try it!!
December 30, 2021
You could leave them out 🙂
December 29, 2021
Can you recommend what can be used instead of mushrooms please?
March 8, 2018
It says 1kg
Is that meant to be 3kg of chicken?
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