Summary

Ingredients

• 4 chicken breasts
• 8 slices bacon
• 1 small zucchini
• 6 mushrooms, (more or less depending on size)
• 400 ml vegetable stock, or as needed
• 0.5 ½ cup cream
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Cut each chicken breast in half. Wrap each piece with a slice of bacon. Heat a pan over medium-high heat and fry the wrapped chicken until browned on all sides, roughly 10-12 minutes.
2. While frying the chicken, cut the zucchini and mushrooms into thin slices. Arrange the sliced vegetables on the bottom of the slow cooker. Place the browned chicken on top of the vegetables. Pour the vegetable stock over everything until covered. Cook on high for 3 hours.
3. After 3 hours, add the cream and set the slow cooker to medium. Cook for another 30 minutes. Serve with ribbon noodles or rice.