Slow cooker chicken and leek casserole (Slimming World friendly)

Not the prettiest dish I have ever made but it was very tasty and easy to make.  I love slow cooker dishes just put everything in the slow cooker in the morning and when you get in from work just a little tweak and dinners ready.

This is a great one to make on a Monday or Tuesday and serve with any leftover vegetables from your Sunday roast but you could serve it over rice too.


Slow cooker chicken and leek casserole

8 chicken boneless, skinless chicken thighs
3-4 leeks (washed and trimmed cut into chunks)
1 tsp dried sage
1/2 pint chicken stock
1 tbsp cornflour
salt and pepper

Put the chicken, leeks, sage and stock in the slow cooker cover and cook on low for 6-8 hours.

Once finished remove the lid and turn up to high, Put the cornflour in a small dish with some cold water and mix well then add to the casserole. Let it bubble for a few minutes stirring occasionally until thickened then add 1/2 tsp pepper and taste to see if needs salt (the stock might mean it's seasoned enough).

Serves four and is virtually syn free (1 syn for it all)