- Step 1
Place flour on a plate. Add chicken. Toss to coat. Shake off excess flour. Season. Heat half the oil in a frying pan over medium-high heat. Cook chicken, in 2 batches, turning for 5 minutes or until brown. Transfer to the slow cooker.
- Step 2
Heat remaining oil in the pan over medium heat. Stir in leek for 2 minutes or until soft. Add wine. Cook for 1-2 minutes, stirring to dislodge bits that have cooked onto the base. Add leek mixture, stock, thyme and lemon rind to slow cooker. Cook, covered, on high for 2 1/4 hours or until chicken is cooked. Transfer chicken to a plate. Stir in cream, pasta and peas. Cook, covered, for 30 minutes or until pasta is al dente.
- Step 3
Meanwhile, to make the herb crumb, melt the butter in a frying pan over medium heat. Add the breadcrumbs. Stir for 5 minutes or until crisp. Season. Transfer to a bowl. Cool completely. Stir in lemon rind, thyme and parsley.
- Step 4
Coarsely chop the chicken and return to the slow cooker. Stir in the cheese and spinach. Stand, covered, for a further 5 minutes or until spinach just wilts and chicken is warmed through. Discard the thyme sprigs and lemon rind. Divide among bowls. Top with the herb crumb.