Gluten Free · Healthy · Recipe · Slimming world

Shredded chicken, ham and leek casserole

The evenings may be getting lighter, the temperature sure is getting cooler, combating the cold one dish at a time, starting with slow cooked shredded chicken, ham and leek casserole, served with mash and pan fried mangetout & savoy.

This meal is my 1st of 5, free food Feb challenge which my consultant tasked the group with to make 5 dishes we’ve either never made, or haven’t made for a very long time, all free food. This dish is a first.

Meal for 2, casserole made 5 portions, syn free

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Ingredients

  • 2 large chicken breasts (it 3 medium)
  • 2 leeks
  • Cooked ham
  • 1 Onion
  • 2 carrots
  • 2 parsnips
  • 5 mushrooms
  • Mangetout
  • Savoy cabbage
  • Potatoes
  • Balsamic vinegar
  • 2 chicken stock cubes
  • 1 tspn parsley
  • 1 tspn mixed herbs
  • 1 tspn sage
  • Ground black pepper
  • 1/2 tspn garlic powder
  • Fry light

Method

  • Brown the chicken
  • Chop carrots, parsnips, onion, leek, and add to the slow cooker.
  • Crumble 1 stock cube and add parsley, mixed herbs, sage, garlic powder, pepper.
  • Place the chicken breasts in the top
  • Make up 2nd stock cube with 1/2 pint water and pour over.
  • Slow cook for 5 hours, my SC has on or off setting.
  • Stir after 3 hours and break the chicken, it should naturally shred itself. Add the chopped mushrooms.
  • About 30 mins before serving time, peel potatoes, dice, bring to the boil and cook until soft, mash
  • 7 mins before serving, heat frying pan with fry light, roughly chop the savoy, and pan fry with mangetout, add balsamic vinegar and pepper to taste.

Enjoy xx

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