Slow Cooker Tuscan Chicken with Chorizo

Directions

1. 1

   Place the chicken breast fillets in the slow cooker pan and season with a little salt and pepper.

2. 2

   Add the diced chorizo, onions and garlic. Season with paprika and oregano.

3. 3

   Add the whole piccolini tomatoes, two handfuls of spinach, tomato puree and the sun dried tomato pesto. Pour in the stock and mix well.

4. 4

   Cover with lid and cook on the HIGH setting for 3 hours.

5. 5

   Once the time is up, remove the slow cooker lid and stir in the cornflour, (mixed with a tiny drop of water) single cream and grated Parmesan. Cover and cook for a further hour.

6. 6

   Remove the lid and allow the sauce to thicken for around 15/20 minutes before serving.

7. 7

   Garnish with fresh basil and serve with air fried roast potatoes and broccoli.