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Creamy chicken macaroni
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Prep Time:
10 minutes
Cook Time:
180 minutes
Total Time:
190 minutes
Top cheesy macaroni with zesty herb crumb for a delicious, crunchy twist.
Ingredients:
  • 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 style liquid 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) four cheese blend
  • 60g baby spinach leaves
  • 20g butter
  • 60g (1 cup) fresh breadcrumbs
  • 3 tsp finely grated lemon rind
  • 2 tsp fresh thyme leaves
  • 20.00 ml chopped fresh continental parsley
Instructions:
  • Coat chicken in flour on a plate and season it. Heat oil in a frying pan over medium-high heat. Brown chicken in 2 batches for about 5 minutes. Then, transfer to the slow cooker.
  • Heat the remaining oil in a pan over medium heat and sauté the leeks until soft, about 2 minutes. Pour in the wine and let it cook for 1-2 minutes, stirring to scrape up any browned bits. Transfer the leek mixture, stock, thyme, and lemon rind to the slow cooker. Cook on high for 2 1/4 hours or until the chicken is cooked. Remove the chicken from the slow cooker. Stir in the cream, pasta, and peas. Cover and cook for an additional 30 minutes until the pasta is al dente.
  • In a frying pan over medium heat, melt butter and add breadcrumbs. Stir until crisp, about 5 minutes. Season with salt and pepper. Transfer to a bowl and cool completely. Stir in lemon zest, fresh thyme, and parsley.
  • Coarsely chop the chicken and place back in the slow cooker. Add the cheese and spinach, cover, and let sit for 5 minutes until the spinach wilts and chicken is heated through. Remove thyme sprigs and lemon rind. Serve in bowls and sprinkle with herb crumb on top.

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