Slow cooker creamy chicken lemon and basil pasta
Ingredients
- 1 chicken stock pot or cube
- 675ml/24fl oz boiling water
- 1–2 tbsp olive oil
- 500g/1lb 2oz boneless, skinless chicken thighs, cut into bite-sized pieces
- 300g/10½oz spirali pasta
- 2 large courgettes, cut into large dice
- 2 garlic cloves, finely chopped
- 1 small lemon, finely grated zest
- 25g/1oz pack of basil, roughly chopped, plus extra small leaves to serve
- 170g/6oz full-fat crème fraîche
- salt and freshly ground black pepper
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