• 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 350g/12oz skin­less chick­en breast, fine­ly sliced
  • 50g/2oz fine rice noo­dles
  • 120ml/½ cup dry white wine
  • 1lt/4 cups chick­en stock/broth
  • 200g/7oz fresh as­para­gus tips, rough­ly chopped
  • 1 small bunch spring onions/scal­lions, fine­ly sliced length­ways
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion & gar­lic in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er, ex­cept the as­para­gus & spring onions. Com­bine well, cov­er and leave to cook on high for 1½ hours. Add the as­para­gus and cook for a fur­ther 10-20 min­utes or un­til the chick­en is cooked through and the as­para­gus is ten­der but not over­cooked. Sprin­kle with sliced spring onions, sea­son and serve.
  3. Adding the as­para­gus to­wards the end of the cook­ing time should en­sure it still has a lit­tle crunch. Feel free to add at the be­gin­ning if you pre­fer it su­per-ten­der.