We and our 18 partners store and/or access information on a device, such as unique IDs in cookies to process personal data. You may accept or manage your choices by selecting accept or reject all, or at any time in the privacy policy page. These choices will be signalled to our partners and will not affect browsing data. Your choices will change how we tailor your shopping experience on our website.
To modify your consent choices, you can do so by clicking on Cookie settings in the footer.
We and our partners process data to
Use precise geolocation data. Actively scan device characteristics for identification. Store and/or access information on a device. Personalised advertising and content, advertising and content measurement, audience research and services development.
Heat the oil in a large frying pan over a medium heat. Add the chicken breasts and onion to the pan. Cook for 5 mins or until both are browned, turning the chicken once.
Transfer the chicken and onion to the slow cooker. Add the mushrooms, condensed soup, chicken stock, paprika and soured cream. Stir gently to combine. Cover and cook on low for 5–6 hours until the meat is cooked through. Scatter over the chives and serve with tagliatelle.
