I love making healthy casseroles because it usually means lunch is sorted for the following day. Make double and keep a portion(s) in the fridge to be had the following day. Have this meal as is or with a side of cauliflower and zucchini puree. This meal is infused with loads of gut loving prebiotics and quality protein. Both of which support a healthy mood and reduce food cravings.

Ingredients
2 tbsp curry powder
1 tbsp paprika
1 tsp black pepper
2 tsp himalayan salt
1kg organic chicken thighs, chopped roughly
4 garlic cloves, crushed and chopped
1 brown onion, roughly chopped
2 cups carrots, chopped
4 celery stalks, chopped
1 cup organic coconut milk
1 cup bone broth (homemade) or water
1/2 cup brussel sprouts, cleaned  (optional)

Method
Pop chicken thighs into slow cooker.

Mix curry, paprika, salt and pepper together and sprinkle over chicken thighs. Toss to coat.

Add garlic, onion, carrots, celery and brussel sprouts and place on top on chicken.

Combine coconut milk and broth together and pour over vegetables and chicken. Lightly stir to combine.

Slow cook chicken and vegetables for 5-6 hours.

Serves 4-5