Portabella chicken

Portabella chicken ... sort of, because I didn't use portabella mushrooms...

This is a new favourite I discovered this week and of course tweaked to take less energy!
Effort - 1/2 Cost ££ (purely because chicken breast can be pricey, however I estimate that this cost me around £4)

Ingredients for 2 people
2 chicken breasts
Two handfuls of sliced mushrooms, I used 3 large chestnut mushrooms because that's what I had in the fridge. 
1/3 - 1/2 Tin of cream of chicken soup
Salt and pepper - dried mixed herbs if you're feeling fancy
Tender stem broccoli - I used 5 stems.
1/4 courgette
1 Sweet potato - it doesn't need to be peeled but it's a personal preference.
Garlic oil

-To make this with even less energy you could serve the chicken on salad, with rice or something like mashed potato.

- Place the chicken breast into a Slow Cooker, cover with the sliced mushrooms then spoon over the soup. I used between 1/3 and 1/2 of a tin, you want the chicken to be covered but that's all.  Add a sprinkle of salt and pepper. 
- Cook on Low for 6 hours, High for 4 hours. It doesn't need stirring or anything like that, just keep the lid on.
- When there is 30 minutes to peel (if you want to) and cut the Sweet Potato into small chunks, about 1.5cms if you're being technical. Slice the courgette into thin strips a few millimetres thick.
- Chuck them in a bowl with a small glug of oil, a sprinkle of salt and a shake of the mixed herbs. Give the bowl a shake to get them coated then spread them out on a baking sheet. Pop in the oven for 20-25 minutes at 180`c. 
- When there are five minutes left on the clock take the chicken out of the pot and wrap in foil, throw the broccoli into the juices and turn the slow cooker to high with the lid on. 
- You're done! Serve up, cover in the sauce and enjoy!