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1
Roughly chop the skinned and boned chicken thighs into chunks and put into a food processor.
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2
Chop up the bacon and throw in with the chicken and then pulse until the mixture is ground up.
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3
Transfer the mixture to a bowl and add the first tablespoon of Dijon mustard, dry onion flakes, 1/2 teaspoon garlic powder and the dried parsley.
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4
Mix up really well with your hands so that everything is combined.
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5
Form into medium sized meatballs.
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6
Heat olive oil in a nonstick pan and then add the meatballs and just brown them off.
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7
Put your crock pot or slow cooker onto high and transfer the browned off meatballs into the dish.
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8
Make sure to wash your hands as you have been handling raw chicken and pork.
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9
Add the sliced leeks and mushrooms on top of the meatballs.
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10
In a bowl whisk together the chicken stock, apple cider, second tablespoon of Dijon mustard, tarragon and garlic powder.
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11
Pour mixture over the meatballs and then cook on high for 2 to 3 hours or longer on a lower setting if you are going to be out.
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12
Just prior to serving, cook the pasta shells according to the package and then divide up into bowls.
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13
Pour over the meatballs and broth and serve with some nice bread.
