This is a quick and tasty dish – ideal to come home to after a busy day. This meal is 3 points per portion on No Count, because of the pearl barley, but I’m happy to spend my weeklies on ingredients like these which give a different taste and texture to a casserole. If tracking, it is 3 points per portion (plus the points for any potatoes which would need weighing first).
Ingredients (serves 4):
- 4 chicken breasts
- 4 celery sticks, chopped
- a red onion, chopped
- 2 leeks, chopped
- 2 parsnips, peeled and chopped
- 4 carrots, chopped
- 1 pint of hot chicken stock (made with one stock cube)
- 1 bouquet garni
- salt and pepper
- 100g pearl barley (11 points)
Method:
Put all the ingredients into a slow cooker, chicken first and stock last. Season well and cook on slow for 4 – 5 hours. (My slow cooker is not as slow as it should be.)
Served here with new roast potatoes – sprayed with Frylight and sprinkled with salt – cooked on 180C for about 45 mins. Although, the casserole is filling enough to eat on it’s own:-)
That looks delicious. I’m definitely going to give that a go. X
Thank you Fiona! It’s a lovely, warming meal: just what’s needed at this time of the year. You might not need potatoes with it as it’s very filling.
Delicious! I made this last week and it’s lovely to come home to, smells devine and tastes even better the day after. Ive got two portions in the freezer to look forward to this week. X
Glad you enjoyed this recipe – it’s a real treat, especially after a cold day.Hope you have a lovely weekend, Helen xxxxx