Mmmmmmm Chicken and Baked Bean Casserole!!!
The summer holidays are over, kids are back to school and it’s time to dig out the slow cookers and casserole pot as we slowly move into Fall.
I love the Fall season – soups, stews, casseroles, all those yummy comforting plates of food. There is nothing nicer than digging into a hearty bowl of stew.
During the summer, there was an awesome deal for an Instant Pot. I have had my eye on these for a while, but hadn’t jumped in and ordered one. However I just couldn’t resist the Amazon prime day deal and so I hit add to basket and well you know the rest.
If you haven’t heard of an Instant Pot you are seriously missing out. It is the best kitchen gadget I have purchased. I would even put it above my actifry and that’s saying something.
It is basically a 7in1 cooker, and it slow cookers, pressure cooks, saute’s, has settings for soup, chilli, rice, porridge and even makes yoghurt (I haven’t tried that yet).
Check out my other: Instant Pot Recipes
Click here to read more about the instant pot on Amazon
It had been a busy day and I didn’t have super prepared, so needed to make something quick.
A search of the fridge and pantry, throwing a few simple ingredients together, adding them to the instant pot and viola! 30 minutes later a delicious meal all ready for the family.
I served this delicious Chicken and Baked Bean Casserole with some zucchini (courgette), that I added to an oven dish with some spray oil, salt and black pepper and roasted at 200c/400f (gas mark 6), it took about the same time as the casserole. The zucchini was a great addition of some extra speed foods.
If you don’t have an instant pot, you can cook this in a normal pressure cooker (for the same time) or cook in a big lidded casserole pot on the stove for about 50-60mins on a low heat.
This would also work perfectly in a slow cooker for 4 hours on high, or for 8 hours on low.
I like to use skinless chicken drumsticks for this, as the meat is so tender and literally falls off the bone, but you could use thighs or even breasts, although I tend to avoid the later, as they can go quite dry in a dish like this.
5 from 1 reviews
Chicken and Baked Bean Casserole
Print
Serves 4
Author: Slimming Eats
Ingredients
8 skinless chicken drumsticks
1 onion, finely sliced
2 cloves of garlic, crushed
2 cups (480ml) of baby carrots
2 cups (480ml) of baby potatoes, halved
1 tin of baked beans
2 cups (480ml) of chickens stock
2 tbs of tomato paste
1 tbs of paprika
1 tsp of dried basil
1 tsp of oregano
pinch of salt
pinch of black pepper
fresh chopped Italian parsley to decorate
Method
Select Saute mode on Instant Pot
Spray with spray oil
Saute the onion and garlic to soften.
Add all other ingredients
Pressure cook for 30 mins and then let it do a natural release.
Serve topped with fresh chopped Italian Parsley and your choice of sides.
Notes
For Slow Cooker - add all ingredients to slow cooker and cook on low (8 hours) or high (4 hours)
For Stove Top - saute onion and garlic in spray oil, add all other ingredients, bring to a boil and simmer covered for approx 60 mins.
This recipe is gluten free, dairy free, Slimming World and Weight Watchers friendly
Extra Easy – syn free per serving
WW Smart Points - 8
All images and content on Slimming Eats are copyright protected.
If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full.
Nutrition Information
Serving size: 1 Calories: 358 Fat: 4.6g Saturated fat: 1.1g Carbohydrates: 47g Sugar: 13.3g Sodium: 1,119.0 mg Fiber: 8.4g Protein: 33.7g Cholesterol: 98mg
3.5.3208
The post Chicken and Baked Bean Casserole appeared first on Delicious Slimming World Recipes - Slimming Eats.
