to our new slow cooker pasta recipes page. Some of our most
inspiring slow cooker recipes have been the
Creamy Cauliflower Rotini
& Chilli Pasta Bake. If you
like pasta, try out our new range of full flavoured meals here.
You’d be hard pressed to find a simpler, more nutritious stew for
supper. Served alongside crusty bread or cornbread, it’s hearty and
nourishing, yet it’s light enough you won’t feel guilty indulging in a
decadent dessert afterwards!
1 cupchopped onions
1 lb (500g)chicken thighs
1 cupliquid chicken stock
⅔ cupfrozen peas
2 tablespoonsfresh parsley, chopped
3 cupsrotini pasta
8 cupsboiling water
1 cupfeta cheese, crumbled
In a large skillet, cook the bacon on Medium until crisp. Drain,
reserving bacon and about 1 teaspoon drippings in the pan.
Add the onions and cook for 5-10 minutes. Stir often until onion
is softened. Transfer the contents to a 1.5L slow cooker.
Add the chicken thighs, chicken stock, salt, and pepper and stir
well. Cover the cookers and cook on low for 8-10 hours or on high
for 4-5 hours.
In a small bowl, stir the milk into the cornflour until smooth.
Add the chicken to this mixture and stir.
Add the peas and parsley and stir well. Cover and cook on high
for another 15-20 minutes until the sauce thickens.
In a large uncovered pot, cook the pasta in boiling water and
add salt. Let it cook for 10-15 minutes and stir occasionally. Wait
until the pasta is
tender but firm. Drain and let cool.
Add feta cheese to the chicken mixture until coated.