Place leeks, 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. Allow to cook for a further 30 mins before serving.
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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: 9g Protein: 21g Fat: 14g Sugar: 4g
Serve with 1/2 cup cooked brown rice and a cup of steamed greens.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.