To make the dish simply add the chicken, onion, bacon, mushrooms and stock cubes into the slow cooker then pour over the soups and creams.

Then stir together and cook on low for four hours.

Place the uncooked pasta in the slow cooker and gently combine, then leave to cook on high for a further 1.5 hours.

The end result is perfectly creamy with a golden glaze with pieces of bacon and mushroom scattered throughout. RELATED ARTICLES

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