1/2cup shaved or grated, extra sharp parmesan cheese + extra to garnish
Instructions
Using your searing slow cooker on searing setting (or frypan on stove top) melt butter and sear the bacon, chicken, and eschalot onions until the chicken is sealed and onion is softened (approx. 5-10mins at high heat)
Add garlic and mushrooms and cook for just a few more minutes to soften mushrooms.
Turn slow cooker back to slow cooker setting (HIGH) or if using pan add all these seared ingredients to the slow cooker now.
Add capsicums, spring onion/shallots, corn, rice and stock to slow cooker and stir to combine.
Cook on HIGH for 2hrs (check that rice is tender and excess liquid absorbed)
Stir through parmesan cheese and serve immediately, with extra cheese to garnish.