Slow Cooker Creamy Peppercorn Chicken

Ingredients:

3 chicken breasts, thinly sliced

1 tbsp black peppercorns

1 tsp cracked black pepper

1 onion, sliced

1 tbsp Worcestershire sauce

1 tsp garlic granules

1 heaped tbsp cornflour, mixed to a paste with 1 tbsp water

1 tbsp Dijon mustard

400ml chicken stock

10 mushrooms, quartered

1 tbsp low-fat butter

1 tsp dried oregano

80g low-fat soft cream cheese

salt, to taste chopped fresh parsley, to garnish

Method:

Place all the ingredients, except the soft cheese, in the slow cooker, stir and season to taste. Cook on high for 3 hours or low for 5 hours. Stir in the soft cheese and garnish with parsley.