• Slice bacon rashers & mushrooms
• Cut/break cream cheese into small chunks
• Place whole chicken breasts into slow cooker
• Add all remaining ingredients to cooker -crumbling the stock cubes
• Mix everything together - covering chicken breasts with the mixture
• Cook on low for approximately 4.5 hours on low - check after 3.5 hours as breasts dry out easily.
• (My slow cooker is 9.5L & cooks hotter then usual so times will vary)

Cooking as a pie instructions (optional)

• Slice mushrooms & bacon.
• Add all ingredients to low cooker - leaving chicken breasts whole.
• Cover breasts with mixture & cook on low for 4.5 hours.
• I refrigerated chicken breasts & mushroom sauce mixture over night.
• Preheat oven to 180°c
• Line a tart tray with puff pastry & cook the base until golden - put something on top to weight it down and pierce with a fork.
• Using gravy granules thicken the mushroom sauce & chicken mixture.
• Add mixture to pre-cooked pastry base.
• Slice 2 sheets of puff pastry into 2cm slices and "criss-cross" along the pie, tucking into the sides.
• Brush with milk and cook for approximately 30 mins until the top is golden & the filling is piping hot (to reheat chicken thoroughly.)

Notes

• Note: I used this mixture the previous night served over mash with veggies so made 1 pie with left overs. This amount could probably make 3 family sized pies. Mixture could be frozen for dump bags etc.