Nigella Slow Cooked Chicken​​ Recipe

This delicious slow-cooked creamy chicken recipe by Nigella is a comforting, easy-to-make meal that’s perfect for busy days. With tender chicken in a rich, creamy sauce, it’s a crowd-pleaser that comes together using simple ingredients. You can easily adapt it to include other herbs or vegetables for extra flavor!

Ingredients Needed:

• 650 g boneless, skinless chicken breast, cut into bite-sized pieces
• 30 g plain flour
• 3 cloves garlic, peeled and crushed
• 100 g sun-dried tomatoes, drained and very finely chopped
• 1 tsp dried oregano
• 2 tsp paprika
• 300 ml boiling water
• 1 chicken stock cube, crumbled
• 100 g cream cheese
• 50 g grated Parmesan
• 15 g fresh basil leaves
• Sea salt and freshly ground black pepper, to taste

How To Make Slow-Cooked Chicken​​?

1. Coat the chicken: Toss the chicken pieces in plain flour with plenty of salt and pepper until well coated.
2. Combine ingredients: Place the coated chicken in the slow cooker with the garlic, sun-dried tomatoes, oregano, paprika, crumbled stock cube, and boiling water.
3. Cook: Set the slow cooker on HIGH and cook for 2.5-3 hours, or until the chicken is fully cooked and tender.
4. Add creaminess: Just before serving, stir in the cream cheese, Parmesan, and fresh basil leaves. Adjust seasoning with additional salt and pepper as needed.

Recipe Tips:

• Use fresh garlic for flavor: Freshly crushed garlic gives a stronger, more aromatic flavor than pre-minced or powdered garlic.
• Don’t skip the flour coating: Coating the chicken in flour helps thicken the sauce and adds a slight crust to the chicken.
• Chop sun-dried tomatoes finely: Finely chopped sun-dried tomatoes distribute their rich flavor evenly, enhancing every bite.
• Add cream cheese at the end: Stirring in the cream cheese just before serving keeps it smooth and creamy, preventing it from breaking down during cooking.
• Taste and adjust seasoning: Always taste your dish before serving and adjust salt and pepper to bring out all the flavors.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Slow-Cooked Creamy Chicken cool to room temperature first. Once cooled, transfer it to an airtight container and refrigerate for up to 3 days.
• Freeze: Let the Slow-Cooked Creamy Chicken cool completely, then place it in a freezer-safe container. Freeze for up to 2 months. To thaw, transfer it to the fridge overnight.
• Reheat: Add the creamy chicken to a saucepan over medium heat, stirring occasionally, until heated through. Add a splash of water or cream if needed to maintain the creamy texture.

Nutrition Facts:

• Calories: 505.5 kcal
• Total Fat: 18.8 g
• Saturated Fat: 8.8 g
• Cholesterol: 173 mg
• Sodium: 912.6 mg
• Potassium: 881.4 mg
• Total Carbohydrate: 21.9 g
• Dietary Fiber: 3.4 g
• Sugars: 10.2 g
• Protein: 61.2 g

Try More Nigella Lawson Recipes:

• Nigella Slow Cooked Ham​ Recipe
• Nigella Slow Cooked Lamb Shoulder
• Nigella Slow Cooker Lamb Shanks