Creamy chicken casserole
Place leeks, celery, carrots, garlic, mustard and stock in a slow cooker on high.
Cut the chicken thighs in half and brown on both sides in a non-stick pan or grill. Place these on top of the vegetables in the slow cooker.
Cook on high setting for 3 hours and then stir through the sour cream and flour. Allow to cook for a further 30 mins before serving with pasta, rice or more green steamed vegetables.
* Replace the chicken thighs with 450g firm tofu, diced with excess moisture removed. Add straight to the slow cooker with the vegetables.
Cals: 274 Carbs: 8.7g Protein: 21.3g Fat: 13.9g Sugar: 3.8g
Serve with 1/2 cup cooked brown rice.
- Amount Per Serving
- Calories 263
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 8g3%
- Sugars 4g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.