Slimming World Friendly Chicken Hotpot Recipes
SLIMMING WORLD FRIENDLY CHICKEN HOTPOT
I used weight watchers extra low fat crème fraiche which is half a syn a tablespoon and I used 150ml (half a 300ml pot) i reckon this could be replaced with 0% fat fromage frais, or 0 % Greek yogurt to make it totally syn free, the white wine has about 8 syns so you could leave it out and replace with a squirt of lemon juice and then up the water, I estimate this would be approximately 6 syns per portion between 4 people
Provided by cakeinmyface
Categories < 4 Hours
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat cooking spray in large stove top casserole dish or large frying pan add bacon and fry until just crisp, remove from pan and set aside.
- add the chicken, shallot halves the garlic and the mushrooms to frying pan and brown for 5 minutes and then pour over white wine.
- Add thyme season well, cover and cook on low heat for 1 hour to 1hr 15 min until the chicken is cooked and the sauce is thickened.
- Just before serving stir in creme fraiche, warm through and garnish with parsley.
Nutrition Facts : Calories 833.4, Fat 58.5, SaturatedFat 22.2, Cholesterol 233.4, Sodium 460.2, Carbohydrate 22.6, Fiber 0.7, Sugar 1.8, Protein 41.8
SLIMMING WORLD MEDITERRANEAN CHICKEN HOT POT
Another Free recipe for an Original Day on the slimming world Eating Plan. This is a family friendly dish which would be delicious served with some steamed vegetables from the free food list. I am going to try making this with quorn fillets added towards the end of cooking to make this free on a green day so I can have it with rice or cous cous. As with all slimming world recipes the stock is made using chicken or beef bovril.
Provided by Frugal Fifer
Categories Stew
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to gas 6, 200oC. Cut chicken into bite sized pieces and place in a medium casserole dish with the tinned tomatoes.
- Add the garlic to the chicken mixture. Halve and peel the shallots, deseed the peppers and cut into bite sized pieces and add to the casserole dish.
- Thickly slice the courgettes and mushrooms and add to the dish along with the dried herbs, sweetener and chicken stock. Place over a high heat and bring to the boil. Cover very tightly and place in the oven for 1 1/2 hours.
- Remove from oven, season well and stir in fresh basil leaves before serving.
Nutrition Facts : Calories 528.5, Fat 23.1, SaturatedFat 6.5, Cholesterol 144.4, Sodium 405.1, Carbohydrate 25.2, Fiber 3.8, Sugar 10.1, Protein 55
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