Directions
- 1Add all slow cooker ingredients to the slow cooker and stir well to combine.
- 2Cook on high for 4–5 hours or low for 6–8 hours.
- 3Once cooked, turn off the heat and remove the bay leaves.
- 4Add the light sour cream and stir through until fully combined.
- 5Serve with gluten-free spaghetti, Parmesan cheese, and garnish with fresh parsley.
Ingredients
- 1 kg chicken
- 2 onions, sliced
- 400 g mushrooms, sliced
- 2 tbsp paprika
- 2 tbsp butter
- 2 heaped tbsp Dijon mustard
- 2 tbsp tomato purée
- 8 bay leaves
- 4 tbsp Worcestershire sauce
- 1 Large handful fresh parsley, chopped
- 700 ml chicken stock
- to taste Salt and pepper
- 8 garlic cloves, crushed
- 2 heaped tbsp cornflour, mixed with water
- 170 g gluten-free spaghetti (Barilla)
- 0.5 cup Parmesan cheese
- 4 tbsp light sour cream
- 1 tsp fresh parsley, finely chopped (garnish)
Equipment
slow cooker
Tips
- This recipe is perfect if you have a busy day and want to prepare it in the morning and forget about it.
- It is also great for meal prep.
- You can add parmesan cheese when turning off the heat, or when serving.
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