Directions
- 1Season chicken with 1 tsp cornflour, 1 tsp salt, and a drizzle of olive oil. Place chicken, onion, garlic, sun-dried tomatoes, tomato oil, and chicken stock into the slow cooker. Cook on high for 2 hours.
- 2Turn slow cooker to low or off. Stir in double cream, Parmesan cheese, and spinach. Let sit for 20–30 minutes to thicken.
- 3Chop potatoes into cubes. Coat with olive oil, garlic salt, and oregano.
- 4Air fry potatoes at 200°C for 15 minutes. Add light butter, minced garlic, and oregano; cook at 170°C for 5 minutes.
- 5Serve chicken mixture with potatoes, topped with extra Parmesan.
Ingredients
- 600 g chicken breast
- 1 onion
- 3 garlic cloves
- 5 sun-dried tomatoes
- 10 mL sun-dried tomato oil
- 100 mL chicken stock
- 1 tsp oregano
- 1 tsp salt
- 1 tsp chilli flakes
- 80 mL double cream
- 60 g Parmesan cheese
- 2 handfuls spinach
- 600 g potatoes
- 20 g light butter
- 1 tsp garlic salt
- 1 garlic clove
- 1 tsp cornflour
- 1 drizzle olive oil
Equipment
slow cookerair fryerfrying pan
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