Springfield Chicken Casserole

The middle name for this slow-cooked gluten-free casserole is ‘versatile’. Potatoes, beans, snap peas, tomatoes and black olives are only a few of the vegetables that this delicious recipe uses, but you should let your taste buds dictate the final ingredients!

Prep time: 15 minutes | Cooking time: 8 hours | Servings: 8

Image: idovermani/flickr.com

Ingredients

  • 2 chicken breasts (450g), cubed
  • 4 potatoes (450g), peeled and cubed
  • 2 sweet potatoes (450g), peeled and cubed
  • 1 cup (200g) dried white beans, washed
  • 2 tomatoes (220g), peeled and cubed
  • 4 ounces (115g) snap peas
  • 1 cup (115g) green peas
  • ½ cup (60g) black olives
  • 2 cups (500ml) gluten-free chicken stock
  • 1 sweet onion, chopped
  • 2 garlic cloves, chopped
  • 1 bay leaf
  • 1 rosemary sprig
  • 1 pinch chili flakes
  • Salt and pepper to taste
  • 1 tablespoon chopped dill

Directions

  1. Combine all of your ingredients, (other than the dill) in your slow cooker.
  2. Add salt and pepper to taste, and cook your stew on ‘low’ for 8 hours.
  3. When done, stir in your dill and serve your casserole immediately.

Calories: 320 | Fat: 4.2g | Protein: 20.9g | Carbohydrates: 50.8g | Fiber: 10.6g | Sugar: 5.4g

(per serve)

This recipe is an excerpt from the cookbook Make Me Gluten-free… 101 Crockpots!, which is available below!

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