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Combine the oil and paprika in a large bowl. Add chicken and toss to coat. Heat a large non-stick frying pan over medium-high heat. Add chicken and cook, turning, for 5 minutes or until browned. Transfer to a plate. Add bacon to pan and cook, stirring, for 5 minutes or until golden and crisp. Transfer to plate.
Place the cornflour and mustard powder in a slow cooker. Gradually whisk in stock, mustards and honey until smooth. Add the chicken and bacon to the cooker and gently stir to combine. Cook on Low for 4 hours (or High for 2 hours), stirring in the peas and cream in the last 10 minutes of cooking.
Serve the chicken sprinkled with parsley.