Creamy chicken casserole

Yields4 Servings


 600 g skinless chicken thighs, trimmed of fat
 1 x large leek, sliced
 2 x large carrots, sliced
 3 x stalks celery, sliced
 2 tsp minced garlic
 250 ml chicken stock
 2 tbsp dijon mustard
 100 ml low fat sour cream
 1 tbsp plain flour



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.
Vego option:
* Replace the chicken thighs with 450g firm tofu, diced with excess moisture removed. Add straight to the slow cooker with the vegetables.
Per serve:
Cals: 274 Carbs: 8.7g Protein: 21.3g Fat: 13.9g Sugar: 3.8g

Serving suggestion to make 400 calories:

Serve with 1/2 cup cooked brown rice.

Nutrition Facts

Servings 4

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.