SLOW-COOKER CHICKEN WITH BACON & MUSHROOMS

•             Recipe serves4-6

•             Preparation time25 minutes

•             Cooking time6 hours on low minutes

Ingredients

•             15ml sunflower oil

•             8 chicken thighs

•             250g rindless bacon rashers, coarsely chopped

•             2 leeks, pale section only, washed, ends trimmed, cut into 2cm-thick slices

•             250g button mushrooms, halved

•             2 garlic cloves, crushed

•             1 sachet KNORR Chicken Casserole Dry Cook-in-Sauce

•             125ml water

•             125ml white wine

•             10ml Robertsons Thyme

•             125ml cream

•             Mashed potato, to serve

Method

•             Heat oil in a frying pan and brown the chicken thighs in batches then set aside

•             Place the browned chicken thighs into the bottom of the crock then add the bacon, chopped leeks, mushrooms and garlic

•             Add the contents of the sachet of KNORR Chicken Casserole Dry Cook-in-Sauce, water, white wine, and thyme

•             Stir well then place the lid on the crock and cook for 6 hours on low

•             When ready stir in the cream and serve with mashed potato

•             Tip – do not remove the lid from the crock unnecessarily during the cooking process – if you do you need to allow an extra 10 minutes cooking time