1 kg skinless chicken thigh fillets
2 peeled and sliced garlic cloves
1 sliced leek
2 x 410 g cans cream of celery condensed soup
½ cup water
1 kg peeled and chopped soup pack
- Chop 1kg skinless chicken thigh fillets into 4cm pieces. Brown in batches in a lightly oiled pan with 2 peeled and sliced garlic cloves and 1 sliced leek. Add to a 4.5L slow cooker insert. Blend together 2 x 410g cans cream of celery condensed soup with ½ cup water. Pour over chicken and add a 1kg peeled and chopped soup pack. Stir well, cover and cook on high for 3 hr. Serve topped with fresh herbs and season to taste with white pepper. Accompany with bread rolls if desired.