A quick, set-and-forget winter warmer the whole family will love! It’s best served with parsley pasta.
Ingredients (serves 6)
- 1kg skinless chicken thigh fillets, cut into cubes
- 1 brown onion, diced
- 2 cloves garlic, crushed
- 400g mushrooms, sliced
- 50g tomato paste
- 1 Tbsp Worcestershire sauce
- 1/2 tsp good quality salt
- 1/3 cup sour cream
- 500g fresh parsley, and parsley pasta to serve (see separate recipe)
Method
- Place all ingredients, except for the sour cream, into the bowl of a slow cooker and stir. Set to cook on low for 7-8 hours. Slowly stir in the sour cream, and cook for a further 10-15 minutes, or until warmed through. Serve with parsley pasta and fresh parsley.
Notes
This can be served with plain fettuccine or parpadelle too.
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