Slimming World Slow Cooked Mediterranean Chicken Bake
Welcome to my Slimming World Slow Cooked Mediterranean Chicken Bake. This is full to bursting with Mediterranean flavours and perfect for eating on a SP day on Slimming World.
Peel and dice your onion. Dice your courgette and clean and quarter your cherry tomatoes.
Drain the chickpeas and place them along with the items on your chopping board and the tinned tomatoes into your slow cooker and mix well.
Add the seasonings and give it a stir.
Place the chicken thighs on top and salt them as you add them.
Place the lid on and cook on high for four hours in your slow cooker.
Stir halfway through and then serve once the four hours is up.
Because you are not using stock in this dish, just tinned tomatoes for your moisture this means that it will come out more like a salad rather than a stew. If you want a sloppy casserole feeling then either add 250ml of chicken stock or an extra can of tinned tomatoes.
To keep it Syn Free remember to remove the skin from the chicken thighs.
Calories: 271kcal | Carbohydrates: 5g | Protein: 19g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 93mg | Potassium: 410mg | Fiber: 1g | Sugar: 2g | Vitamin A: 302IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 1mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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