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Creamy chicken with mushrooms and bacon

4.50 from 2 votes
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Serving: 4
Prep Time 5 minutes
Cook Time 2 hours 50 minutes
Total Time 2 hours 55 minutes

Ingredients
 

  • 6-8 chicken thighs, diced
  • 6-8 large mushrooms, peeled/wiped clean and sliced
  • 100ml white wine (I used sauvignon blanc)
  • 6 short cut rashers of bacon, diced
  • 1 tin cream of mushroom soup
  • 1 tin whole champignons
  • 100ml sour cream
  • ½ teaspoon salt flakes
  • 4-5 grinds black pepper
  • 1 teaspoon minced garlic
  • 2 heaped teaspoons cornflour
  • 50ml water

Instructions
 

  • Put everything except cornflour and water into the slow cooker and mix thoroughly. Cook on high for 2.5 hours.
  • After this time, in a separate bowl mix the cornflour with enough of the water to dissolve all the cornflour. Take the lid off the slow cooker and stir the cornflour/water mix through, keeping stirring for a couple of minutes until it starts to thicken up.
  • Put the lid back on and cook for a further 20 minutes. You may wish to add some more cornflour/water mix if you prefer an even thicker texture. Serve with rice or pasta.
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