I had one of those OMG "What can I do for dinner?" moments on the weekend. It had been a busy day with kids sport in the morning, followed by an afternoon of working on the never ending list of flood-related repairs still to be done, and dinner (being Saturday), had sort of been forgotten - and the fridge was barren!
I defrosted some chicken thigh fillets and with some leftover cream in the fridge some trusty dried herbs and some mustard pulled together a beautiful chicken pasta cooked in 3 hours in the slow cooker that the family enjoyed with some garlic bread.
This is now going to be one of my go-to last minute dinners because it's so quick and easy, and everyone licked the bowl clean!
Prep 5 min // Cook 3 hrs
1kg chicken thigh fillets
1 onion diced
5 cloves garlic crushed
3 rashes bacon diced
2 tbs olive oil
2 tsp Dijon mustard
2 tsp seeded mustard
2 tsp smoked paprika
2 tsp dried tarragon
1 tbs garlic powder
1 tbs onion powder
1 cup cooking cream
1/2 cup grated Parmesan cheese
Rub 1 tbs olive oil over both sides of the chicken thighs, then season with salt and pepper.
Mix all the dried spices together in a bowl, then rub generously on both sides of the chicken.
In a searing slow cooker (or on a pan) heat the remaining oil, sear the chicken fillets on both sides and remove from the heat.
Saute the garlic, onion and bacon for 5 minutes.
Place the chicken back in the slow cooker (or for those with a non-searing slow cooker place the chicken, garlic, onion and bacon mix in the slow cooker).
Mix the cream and mustard's together well in a bowl and pour over the chicken.
Cook on high for 3 hours.
Cook pasta on the stove as per the packet directions, and drain when cooked.
Add the Parmesan cheese to the slow cooker and stir well.
Stir through the pasta to coat it with the sauce and serve immediately.