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CREAMY GARLIC PARMESAN CHICKEN 😋
This is so good…it’s most likely illegal 😂😂 Hubby and the kids mopped up their bowls and went for seconds!
INGREDIENTS:
– 12 x chicken thighs (seasoned – see description)
– 12 x medium button mushrooms (sliced chunky)
– 3 x handfuls of fresh spinach.
SAUCE
– ¼ cup butter
– 4 garlic cloves (minced)
– 2 x tablespoons of plain flour
– 1 x cup chicken stock
– 500ml x thickened cream (can use cooking cream)
– 1 x cup grated parmesan cheese
– 1 x tablespoon garlic powder
– 1/2 teaspoon pepper
– 1 x tablespoons salt.
Serves: 6-8 depending on portion sizes.
METHOD:
1. In a large frypan add a little bit of olive oil and brown off the chicken on medium heat for 3-5 minutes on each side or until lightly golden on each side. Make sure you season the chicken on both sides with a light dusting of salt, pepper & garlic powder.
2. Add all the sauce ingredients to the slow cooker and mix well.
3. Add the sliced mushrooms and spinach to the sauce and mix to coat. Place the chicken on top and drizzle the sauce over the chicken.
4. Put the slow cooker lid on and cook on high for 3hrs or low for 6hrs.
5. Serve on mashed potato, fresh French bread stick or salad. You’ll want something to mop up that sauce with!
Note: if you like your sauces thick, make a slurry of cornflour and a dash of water and pour into the cooker for the last 30mins.
By Mirelle Macdonald CREAMY GARLIC PARMESAN CHICKEN Recipe
2. SLOW COOKER CHICKEN CARBONARA
Question… Can chicken breasts be used in place of thighs and if so, is there a time difference in the cooking? Many thanks. Looks delicious. :
Answer… you can use chicken breasts if you want, however thighs would be better for this kind of dish. Breasts are a lot dryer than thighs when used in the slow cooker. No, the cooking time would remain the same.
Hi,
Is it a must to brown off the chicken before putting in the slow cooker? I have to put mine on before I go to work and so I don’t have time to be browning in the early hours.
Thanks