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.
Prep:10 mins
Serves 4
1 leek, roughly chopped1 carrot, roughly chopped1 onion, roughly chopped350g new potatoes, roughly chopped6 skinless, boneless chicken thighs, chopped500ml chicken stock4 tbsp vegetable gravy granules
STEP 1Put 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).STEP 2Switch 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.
