Chicken & Vege Casserole

Casseroles are ever so simple to make and we like simple. We've got enough going on in our everyday lives so having a yummy and nutritious meal that we can prepare is definitely a must! This is one of those recipes where having a slow cooker is AWESOME. Spend 10 minutes getting your ingredients prepped and then set it, go to work come home and enjoy ever so tender chickeny goodness! If you want to make this meal OUTSIDE the Metabolic Window, Swap out the Potato and put in the equivalent serving of Pumpkin instead.

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Prep Time 10

Cook Time 8

Total Time 8 10

Servings: 6 People

Ingredients Method

Ingredients

1 kg Chicken Breast Fillets (Skinless) chopped into small 3cm pieces
250 g Carrot Chopped into 1 cm cubes
2 Brown Onion Large ones and sliced!
4 Sticks Celery Chopped - Leaves and all!
200 g Mushrooms Chopped
2 tsp Mixed Herbs
400 g Diced Tomatoes
1/2 cup Chicken Stock Salt reduced
2 tbsp Soy Sauce
1 Sweet Potato Large - cut into small cubes
3 Brown Potatoes Washed and Cubed
4 tbsp Low Fat Cottage Cheese To turn through when served
1 tbsp Gravox
1 tbsp Cumin Seeds Ground up
2 tbsp Paprika Sweet

Method

Chop up all your veges and place them at the bottom of your slow cooker or crockpot
Add your chopped up chicken pieces on top
Place your Chicken Stock, Diced Tomatoes, Soy Sauce in a jug and mix around. Add your gravox also. Mix through your herbs.
Pour mix onto your Chicken and Vegetables
Set a LOW temperature and cook until the veges are tender and the chicken is cooked through.
Serve straight away and put a little cottage cheese on the top as well for a salty and extra proteiny hit.
Add steamed Veges additionally! Beans and Broccoli are a good option.

Tried this recipe?Let us know how it was!