Slow Cooker Creamy Chicken and Sundried Tomato

madnad

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. 


SLOW COOKER CREAM CHICKEN AND SUNDRIED TOMATO

Moist chicken breasts in a flavour-packed sauce with sundried tomatoes and basil

SERVINGS: 4
AUTHOR: www.mutherfudger.co.uk
INGREDIENTS
  • 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
INSTRUCTIONS
  1. Add 300ml of boiling water to the stock cubes
  2. Cut the chicken breasts in half, and place in the slow cooker
  3. Add in the stock, along with both tins of soup, tomatoes and the cream cheese
  4. Tear up the basil leaves and throw in, then stir it all together
  5. Cook on LOW for 4 hours. Serve with vegetables, mash potato or pasta
RECIPE NOTES

This recipe freezes well. Just allow to defrost in the fridge, then heat until piping hot before serving

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