Slow Cooker Garlic & Paprika Chicken and Creamy Chicken & Mushroom Pasta

Ingredients

• 400 g Chicken Breast
• 1 Onion
• 2 cloves Garlic
• 2 tsp Smoked paprika
• 1 tsp Paprika
• 1 tsp Garlic granules
• 1 Tin Of Tomatoes (standard 400g tin)
• 50 ml Chicken Stock
• 100 g Spinach
• 80 ml Single Cream
• 1 tbsp Cornflour (mixed with a dash of water)
• 400 g Chicken Breast
• 100 g Mushrooms (diced)
• 1 Onion
• 1 tsp Garlic Granules
• 1 tsp Thyme
• 1 tsp Onion Granules
• 1 tsp Dried Parsley
• 800 ml Chicken Stock (divided (200ml then 600ml))
• 320 g Penne Pasta
• 1 tbsp Cornflour (mixed with a dash of water)

Steps

1. 1

   For the Garlic & Paprika Chicken: Add the chicken, onion, garlic, seasonings (smoked paprika, paprika, garlic granules), spinach, and 50ml chicken stock to the slow cooker.

2. 2

   Cover and cook on high for 4 hours or low for 8 hours.

3. 3

   When there is 10 minutes of cooking time left, add in the single cream and the cornflour mixture (cornflour and water dash).

4. 4

   Stir until the sauce has thickened. Serve with mini roasties or mashed potatoes.

5. 5

   For the Creamy Chicken & Mushroom Pasta: Add the chicken breast, diced mushrooms, onion, seasonings (garlic granules, thyme, onion granules, dried parsley), and 200ml of the chicken stock to the slow cooker.

6. 6

   Cook on low for 8 hours or high for 4 hours.

7. 7

   30 minutes before the end of the cooking time, add the penne pasta and the remaining 600ml of chicken stock.

8. 8

   Cook for the remaining 30 minutes or until the pasta is completely cooked through.

9. 9

   Add the cornflour mixture and stir until the sauce has thickened. Serve and enjoy.

Notes

The creator suggests serving the paprika chicken with crispy mini roasties, mash, or new potatoes and green beans. For the pasta, ensure the pasta is fully submerged in the stock during the final 30 minutes of cooking.

Nutrition per serving

• slow cooker
• main course
• chicken
• pasta
• budget-friendly
• family dinner
• easy recipes