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So made the Slow Cooker Pasta Carbonara and as everyone has said it was amazing!
I only used 900ml of cream & added in some capsicums & spring onion as well.
Ingredients:
1.2kg of Chicken thighs diced
4 x bacon rashes
400 grams Mushrooms sliced
1 Onion diced
3 teaspoons Garlic minced
2 cans Condensed Cream of Chicken Soup
900 ml Thickened Cream
1 Chicken Stock Cube
1 packet 500 gram Pappardelle egg pasta
Some capsicums
Directions:
Add all Ingredients ( chicken, garlic, bacon, onion, mushrooms, and stock cube ) into slow cooker.
Pour over soup mix and add cream then stir together.
Cook 4 hours on low.
Put pasta and capsicums in slow cooker and gently combine.
Cook on high for further 1.5 hrs.
By Lyndell Thiel
Note:
Question: Do you cook the pasta before putting it in slow cooker?
Answer: No I didn’t.
SLOW COOKED GOLDEN SYRUP DUMPLINGS
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