Make this chicken casserole with potatoes, carrot and leek in the morning using a slow cooker and it'll be ready for dinner. It's low-fat and low-calorie too.
Ingreadient
- 1 leek, roughly chopped
- 1 carrot, roughly chopped
- 1 onion, roughly chopped
- 350g new potatoes, roughly chopped
- 6 skinless, boneless chicken thighs, chopped
- 500ml chicken stock
- 4 tbsp vegetable gravy granules
Direction
- Put the veg and chicken in a slow cooker. Pour the stock over and around the chicken thighs, then mix in the gravy granules to thicken it up (the sauce will be quite thick – use less gravy if you prefer a runnier casserole).
- Switch the slow cooker to low and leave to cook for at least 4 hrs, or up to 8 hrs – try putting it on before you go to work, so that it’s ready when you get home. Season well, then serve.
