Felinia
Well-Known Member
- Relationship to Diabetes
- Type 2
This is a slow cooker one pot recipe for chicken and vegetable casserole. It made 5 servings at 267 cals and 17.3 gm carbs per serving. It is ideally suited for the "Can't Cook, Won't Cook" diabetic who watches their carbs but is not very low carb. I experimented and found the vegetables took longer than the chicken, and it was advisable to cut the potatoes and larger pieces of vegetables into smaller pieces. My green vegetables were left over from a previous meal so were already cooked. I found they added bulk. But if you don't have any leftovers, you can always serve green vegetables separately. A microwave green vegetable medley serves just as well, and is quick and easy.
1 sachet of Colmans Chicken Chasseur Mix (It does have carbs, but imparts flavour)
Sainsburys 6 skinless boneless chicken thighs, each halved
Morrisons 1kg fresh vegetable casserole pack (It did contain 5 baby potatoes - 1 per serving)
100ml tomato juice (I saved mine from a tin of tomatoes)
2 Knorr Chicken stock pots
425ml boiling water
80 gm green beans, chopped - optional
320gm spring greens, shredded - optional
Mix the water, tomato juice, stock pots and Chasseur mix.
Place vegetable casserole mix and chicken in slow cooker, chopping the potatoes as they take longer to cook
Cover with liquid mix and cook for 6 hours on low
Test to see if the chicken is cooked - you don't want it to disintegrate. If it is cooked, remove.
Add the green vegetables (if using) but still cook for further 2 hours on low
Test to see if the vegetables are cooked.
If ready, reheat chicken, stir into casserole and serve. Left overs do freeze for another day.
1 sachet of Colmans Chicken Chasseur Mix (It does have carbs, but imparts flavour)
Sainsburys 6 skinless boneless chicken thighs, each halved
Morrisons 1kg fresh vegetable casserole pack (It did contain 5 baby potatoes - 1 per serving)
100ml tomato juice (I saved mine from a tin of tomatoes)
2 Knorr Chicken stock pots
425ml boiling water
80 gm green beans, chopped - optional
320gm spring greens, shredded - optional
Mix the water, tomato juice, stock pots and Chasseur mix.
Place vegetable casserole mix and chicken in slow cooker, chopping the potatoes as they take longer to cook
Cover with liquid mix and cook for 6 hours on low
Test to see if the chicken is cooked - you don't want it to disintegrate. If it is cooked, remove.
Add the green vegetables (if using) but still cook for further 2 hours on low
Test to see if the vegetables are cooked.
If ready, reheat chicken, stir into casserole and serve. Left overs do freeze for another day.