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1000g Chicken (Diced) - Preferably thighs but you can use breast)

200g Bacon Lardons - Smoked or Unsmoked

Large Onion (Diced)

3 Garlic Gloves (Minced)

400g Mushrooms (Sliced)

500ml Chicken Stock

1 tbsp Worcestershire Sauce

1 tbsp Dijon Mustard

2 tbsp Corn Flour

250ml Sour Cream

½ tsp Smoked Paprika

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1. Sauté (Optional but Recommended): In a pan over medium heat, fry the bacon lardons until crispy. Remove them and quickly sear the chicken pieces in the bacon fat just until browned on the outside. This locks in the flavour.

2. Slow Cooker Assembly: Place the chicken, bacon, onions, garlic, mushrooms, paprika, mustard, and Worcestershire sauce into the slow cooker. Pour over the chicken stock.

3. The Long Wait: Cover and cook on Low for 5–6 hours or High for 3 hours.

4. Thicken the Sauce: About 30 minutes before serving, stir in your cornflour slurry (cornflour + water). Turn the slow cooker to High if it wasn't already.

5. The Creamy Finish: Just before serving, stir in the sour cream. Pro Tip: Don’t add the sour cream too early or cook it on high heat for long, as it can curdle. You just want to warm it through.

6. Serve: Season with plenty of black pepper and garnish with fresh parsley.

7. Best Ways to Serve

• Classic: Over wide egg noodles or pappardelle pasta.

• The "Soaker": With a side of fluffy white rice to absorb all that sauce.

• Low Carb: Over a bed of cauliflower mash or sautéed green beans.