Ingredients (serves 8)

• 1 kg diced chicken breast fillet
• 1 kg sliced mushrooms
• 2 large leeks
• 2 short cut rashers of bacon
• 300 ml light sour cream
• 3 Tbsp grated parmesan
• 4 Tbsp cornflour
• 500 grams pasta

Method

1. Put a large slow cooker on high.
2. Thinly slice leeks and short cut bacon, add with the chicken and mushrooms to the slow cooker.
3. Either cook on high for 4-5 hours or for 7-8 hours on low (after 1hr on high).
4. 10 minutes before serving cook the pasta.
5. Add sour cream and parmesan to slow cooker.
6. Remove 1 cup of liquid from the slow cooker, allow it to cool and combine with cornflour (I find using a shaker works best here). Return liquid to the slow cooker and stir. Wait 10 minutes
7. Add drained pasta to the slow cooker, stir through and serve.