Slimming World Chicken Casserole with Dumplings
This chicken casserole is easy to prepare all in one pot! A flavour-packed chicken stew that’s hearty AND healthy - basically your perfect Slimming World chicken dinner. For an added touch of comfort I have added fluffy homemade herby dumplings which cook in the stew.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
For the chicken casserole
- Olive oil or low calorie cooking spray
- 4 large chicken breasts or 8 skinless chicken thighs , cubed
- 2 onions , diced
- 3 garlic cloves , minced
- 3 leeks , white parts only, diced
- 2 celery sticks , diced
- 450 g | 1 lb potatoes , peeled and cubed
- 1 tbsp Dijon Mustard
- 630 ml | 2 ⅔ cups chicken stock made with 2 stock cubes
- 1 sprig fresh rosemary
- 2 bay leaves
- ½ tsp salt
- 450 g | 1 lb mixed frozen vegetables (peas, corn, carrots etc)
- 1 tbsp cornflour diluted in 1 tbsp cold water , to thicken stew
- Salt and pepper to season , to taste
- Chopped parsley or rosemary to garnish optional
For the dumplings
- 125 g | 1 cup self raising flour
- 125 g | ½ cup fat free yogurt
- 1 tbsp chopped parsley or chives
- 2 tbsp grated Parmesan (healthy extra)
- 1 tsp garlic granules
- ½ tsp salt
- A little water , if needed, to bind
Spritz a lidded casserole dish with olive oil or low calorie cooking spray such as Fry light.
Add the onions, garlic, leeks, celery and potatoes and stir for a few minutes. Add a splash of hot chicken stock if the pan gets too hot and dry.
Stir in the mustard. Add the chicken and stir to combine.
Add the salt and a few turns of the pepper mill, a sprig of rosemary and two bay leaves and finally the stock (a.k.a chicken broth).
Bring to a simmer, cover and cook on the hob over low heat for 20 minutes.
Meanwhile prepare the dumplings: combine flour, herbs, Parmesan, salt and garlic granules in a bowl.
Stir in the yoghurt and then use your hands to briefly knead in the bowl until the dough comes together. Add a little water if it’s too dry and crumbly.
Divide the dough into 8 portions and roll into balls.
Uncover the pot and stir in the mixed frozen vegetables (I used peas, corn, carrots and green beans).
Add the cornflour slurry and stir it in. Pop the dumplings on top of the stew.
Cover and cook for a further 15 minutes until the dumplings are plump and cooked through.
Remove and discard the bay leaves and rosemary. Check the seasoning and add salt and pepper if needed. Scatter with chopped parsley or rosemary and serve.
Slow Cooker Method
Add all the ingredients apart from the frozen vegetables into your slow cooker and stir to combine. Cover and cook for three hours on HIGH (or up to 7 hours on LOW).
Uncover and stir in the frozen vegetables. Pop the dumplings on top, cover and cook for another hour on HIGH or until the dumplings are fluffy and cooked through.
Remove and discard the bay leaves and rosemary. Check the seasoning, add chopped herbs and serve.
If you wish to use only fresh vegetables, replace the frozen vegetables with equal amounts fresh. Add two carrots peeled and diced in with the other vegetables in step 2. Stir in 100g /3 ½ oz each of fresh corn and peas with step 10.
This recipe is suitable for freezing if you use only fresh vegetables (see recipe notes) and without the dumplings for up to two months. Cool completely and portion into suitable freezer containers.
Defrost overnight in the fridge and reheat on the stove until the dish is hot all the way through before serving.
Please note I am not affiliated in any way with Slimming World. Syn values are based on the Slimming World online calculator.
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Calories: 675kcal | Carbohydrates: 78g | Protein: 67g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 153mg | Sodium: 1850mg | Potassium: 2071mg | Fiber: 11g | Sugar: 10g | Vitamin A: 7101IU | Vitamin C: 42mg | Calcium: 232mg | Iron: 8mg