Chicken and haricot stew

800g chicken breast
2 onions
6 carrots
6 sticks of celery
1.2 litres chicken stock
Dried tarragon
4 cans of haricot beans

Skin the chicken. Chop into large chunks.
Put 2 tbsp flour into a freezer bag with salt and pepper to taste. Add the chicken pieces and mix to coat.
Brown chicken, in batches, in Fry Light in a large, heavy frying pan. Add to slow cooker.

Chop vegetables and add to slow cooker. Add a tbsp dried tarragon. Add chicken stock. Cook in slow cooker for 6-8 hours.

Decant to a large pot. Add beans. Warm through.

Serve with roast vege and mashed potatoes.

Slimming World Syns: the only Syns in this dish are the flour coating the chicken. This can be omitted to make it Syn free!

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