Shape into rissoles and poke a cheese ball inside and mould the chicken mince around to close.
TIP.... Slightly wet your hands and squeeze the cheese around and around until it softens and forms a ball.
Brown off the rissoles ( I coated mine in fresh breadcrumbs for added flavour)
Place in and around the SC.
Cook on low for 3-4hrs or high for approx 2 hours, depends on your SC and how big you make the rissoles. I also took the lid off for the last 30 mins so the sauce could reduce.