Slow Cooker Herb & Mustard Chicken with Risoni

Serves 4 (with leftovers).
15 Minutes Prep
4 Hours Cooking

INGREDIENTS
2 chicken breasts 1 tbsp olive oil
2 tbsp dijon mustard 2 tbsp fresh thyme (stalks removed)
1 tbsp oregano 2 tsp minced garlic
1 brown onion, diced 1 cup white wine
1 cup chicken stock juice of one lemon
2 cups risoni 1.5 cups chopped broccoli
1/3 cup thickened cream 1/3 cup grated parmesan
1 cup more chicken stock or water (to taste)

* to serve (options): crispy chilli oil, chilli flakes, additional parmesan, crusty bread, sundried tomatoes.

METHOD
In your slow cooker, add the chicken, olive oil, dijon mustard, thyme, oregano, garlic, onion, wine, stock & lemon juice.

Cook for 1-2hrs on high, or 3-4hrs on low.

Add in risoni, broccoli & the additional cup of water or stock (depending on how salty the sauce already is). Cover and cook on high for 20 minutes or until the risoni is al dente.

Stir in cream and parmesan and sundried tomatoes if using.

Serve with any additional garnishes*.