800g chicken breast
6 sticks of celery
1.2 litres chicken stock
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!