Serves 3
Directions
- 1Take a slow cooker and fill it with chicken, onion, garlic, Cajun seasoning, paprika, chicken stock, sun-dried tomatoes, and a little bit of the oil in which the sun-dried tomatoes are nestled.
- 2Give that a stir, really good stir.
- 3Put the lid on for three and a half hours on high.
- 4Add low fat cream cheese, single cream, and a handful of spinach.
- 5Give it another stir.
- 6Put the lid back on for 30 minutes.
- 7Fill a bowl with baby boil potatoes.
- 8Top it up with your very shaggable creamy Cajun chicken.
Ingredients
- 600 g chicken breast
- 1 sliced onion
- 3 minced garlic cloves
- 1 tsp smoked paprika
- 3 tsp Cajun seasoning
- Sun-dried tomatoes
- 0.5 tsp black pepper
- 1 tsp salt
- 100 ml chicken stock
- 60 ml light cream
- 60 g light cream cheese
- handful spinach
- 600 g baby potatoes
- 1 tbsp light mayo
- Garlic powder
- Salt
- 30 g grated cheddar
Equipment
slow cookerbowllidpanair fryer
Tips
- Add the chicken, onion, garlic, seasoning, and stock to the slow cooker and cook on high for 3.5 hours or low for 7.
- Once cooked, shred the chicken and stir in the cream, cream cheese, and spinach if using. Let it thicken for 20 minutes with the lid off.
- Boil your baby potatoes until soft, air fry until golden, then coat in light mayo, garlic powder, and salt.
- Serve the creamy chicken over the crispy baby potatoes and top with cheddar right before serving.
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