Chicken Macaroni in Crock Pot
Sprinkle a zesty herb crumb over this cheesy macaroni to add a tasty crunch.
Serves 6
Prep 10 mins (+ 5 mins standing time) Cooking 3 hours
75g (1/2 cup) plain flour
1kg chicken thigh fillets
60ml (1/4 cup) olive oil
1 leek, thinly sliced
125ml (1/2 cup) white wine
500ml (2 cups) chicken stock
5 fresh thyme sprigs
2 strips lemon rind
300ml ctn pouring cream
300g dried macaroni pasta
150g (1 cup) frozen peas
80g (1 cup) Kraft Perfect Melt 3 Cheese Blend
60g baby spinach leaves
Few slices of cheese
herb crumb
20g butter
60g (1 cup) fresh breadcrumbs
3 tsp finely grated lemon rind
2 tsp fresh thyme leaves
1 tbs chopped fresh continental parsley
1 Place flour on a plate. Add chicken. Toss to coat. Shake off excess flour. Season. Heat half the oil in a frying pan over medium-high heat. Cook chicken, in 2 batches, turning for 5 minutes or until brown. Transfer to the slow cooker.
2 Heat remaining oil in the pan over medium heat. Stir in leek for 2 minutes or until soft. Add wine. Cook for 1-2 minutes, stirring to dislodge bits that have cooked onto the base. Add leek mixture, stock, thyme and lemon rind to slow cooker. Cook, covered, on high for 21/4 hours or until chicken is cooked. Transfer chicken to a plate. Stir in cream, pasta and peas. Cook, covered, for 30 minutes or until pasta is al dente.
3 Meanwhile, to make the herb crumb, melt the butter in a frying pan over medium heat. Add the breadcrumbs. Stir for 5 minutes or until crisp. Season. Transfer to a bowl. Cool completely. Stir in lemon rind, thyme and parsley.
4 Coarsely chop the chicken and return to the slow cooker. Stir in the cheese and spinach. Stand, covered, for a further 5 minutes or until spinach just wilts and chicken is warmed through. Discard the thyme sprigs and lemon rind. Divide among bowls. Top with the herb crumb.
Per serve 46g protein • 47g stout (23g saturated stout) • 54g carb • 5.5g dietary fibre • 3505kJ (840 Cals)
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