Slow Cooker Chicken Stroganoff

Chicken Stroganoff:

1. In a slow cooker, combine the pre‑cut sliced mushrooms, pre‑cut diced onions, and pre‑cut chicken breast.

2. Add the chicken stock, whole‑grain mustard, Worcestershire sauce, tomato puree, black pepper, salt, and garlic.

3. Stir the ingredients together until well mixed.

4. Cover and cook on high for 4–5 hours or on low for 8–9 hours.

5. About 5 minutes before serving, stir in the 80 g Philadelphia chives cream cheese until melted and creamy.

6. If a thicker sauce is desired, whisk in 1 tbsp cornflour and cook for an additional minute until thickened.

7. Shred the cooked chicken in the slow cooker and stir it into the creamy sauce.

8. Serve the stroganoff over a quarter packet of pre‑cooked wholegrain microwave rice, microwaved for 90 seconds (or approximately 2 minutes).

Optional notes:

• Normal cream can be used as an alternative to the cream cheese if desired.