Ingredients

• 4 chicken breasts
• 1 tbsp oil
• 1 tsp paprika
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 250ml chicken stock
• handful of sundried tomatoes
• 50ml white wine
• 1 tbsp Dijon mustard
• 4 garlic cloves, crushed
• 1 onion, chopped
• 2 tbsp low-fat soft cream cheese or crème fraîche
• handful of fresh basil leaves
• salt and pepper, to taste

Method

1. Drizzle the chicken breasts with the oil, then coat in the paprika, basil, oregano and thyme and season to taste. Heat a nonstick frying pan over a high heat on the hob, then place the chicken in the pan and sear for 2 minutes on each side.
2. Place the chicken with all the remaining ingredients, except the soft cheese and basil leaves, in the slow cooker, stir and season to taste. Cook on high for 2–3 hours, then stir in the soft cheese and sprinkle over the fresh basil.
3. Serve with 150g of cooked pasta per person.