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Slow Cooker Creamy Chicken and Sundried Tomato
My slow cooker is a life saver. Not in a literal sense, you understand, but I love that I can dump all my ingredients in and walk away. I have only had one for about a year, and now I don’t know how I managed without it. If you don’t have one, you can definitely do this recipe in a casserole dish in a low temperature oven.
This recipe is packed with chickeny flavour, and very comforting. I wasn’t sure whether to call this a stew, a soup or a casserole so I will let you decide. Serve it with fluffy mash potato, or some crusty bread to mop up that wonderful sauce.
Moist chicken breasts in a flavour-packed sauce with sundried tomatoes and basil
- 4 Large Chicken Breast
- 2 Chicken Stock Cubes
- 2 tins Condensed Chicken Soup 295g
- ½ packet Fresh Basil
- 150 g Sundried Tomatoes
- 100 g Garlic & Herb Cream Cheese
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Add 300ml of boiling water to the stock cubes
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Cut the chicken breasts in half, and place in the slow cooker
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Add in the stock, along with both tins of soup, tomatoes and the cream cheese
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Tear up the basil leaves and throw in, then stir it all together
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Cook on LOW for 4 hours. Serve with vegetables, mash potato or pasta
This recipe freezes well. Just allow to defrost in the fridge, then heat until piping hot before serving
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