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Creamy Pumpkin and Sundried Tomato Chicken

This is a very large serving – approx. 10 people when served with noodles or rice or potato etc
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Serving: 10
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

Ingredients
 

  • 12 skinless chicken thighs cubed
  • 300g sundried tomatoes
  • 120g baby spinach roughly chopped
  • 2 medium onions sliced
  • ¼ kent pumpkin, large cubes
  • 4 cloves of garlic crushed
  • 300ml cream
  • 200ml sour cream
  • 250g philly cream cheese cubed
  • 2tbs coconut oil
  • 1tsp turmeric
  • 1/2tsp cinnamon
  • 2tsp dried basil
  • 1/2tsp grated ginger
  • 1 punnet cherry tomatoes whole
  • Salt while cooking, pepper at the end
  • Fresh basil leaves at the end

Instructions
 

  • Add all ingredients excluding the fresh basil and pepper into the slow cooker and cook on high for 1 hour
  • Turn on to low for 5hrs, stirring a couple of times.
  • I served with pad thai noodles which I soaked in boiling water for 8mins then mixed into the pot.
  • This is a very large serving – approx. 10 people when served with noodles or rice or potato etc.
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