Recipe
Slow Cooker Gruyere Chicken Fusilli
Creamy slow cooker chicken and fusilli in a Gruyere, Dijon and thyme sauce.
Ingredients
Method
20 mins prep210 mins cook230 mins total
Lightly grease the slow cooker with olive oil. Put the chicken breasts in a single layer and scatter the dry fusilli around them.
Warm the stock, wine, Dijon, thyme, garlic powder, salt and pepper in a saucepan until steaming but not boiling.
Add the Gruyere a handful at a time, whisking over a low heat until smooth, then stir in the cream.
Pour the sauce evenly over the chicken and pasta. Cover and cook on low for about 3 hours 30 minutes, until the chicken is cooked through and the pasta is tender.
Lift out the chicken, slice or shred it, then return it to the slow cooker. Stir gently with Parmesan if using and loosen with a splash of hot stock if needed.
Taste, adjust the seasoning and finish with extra thyme.
About this recipe
This slow cooker Gruyere chicken fusilli turns chicken, pasta, white wine, Dijon and thyme into a creamy all-in-one dinner.
The cheese sauce is warmed first so the Gruyere melts smoothly, then the slow cooker does the gentle work until the chicken is tender and the pasta has absorbed the savoury sauce.
