Chicken and chickpea bake.- slowcooker

Chicken and chickpea bake.
Ingredients (serves 4)
• 2 tablespoons plain flour
• 500g chicken thighs, cut into bite size pieces
• 1/4 cup olive oil
• 400g can chickpeas, rinsed, drained
• 1 garlic clove, crushed
• 1 brown onion, finely chopped
• 2 x 400g cans diced tomatoes
• 1 cup chicken stock
• 1/2 teaspoon white sugar
Method
1. Preheat oven to 180°C. Combine flour and salt and pepper in a freezer bag. Lightly coat chicken in seasoned flour.
2. Heat 2 tablespoons oil in a large frying pan over medium-high heat. Cook chicken for 5 to 6 minutes or until golden. Transfer to an 8-cup capacity baking dish. Add chickpeas.
3. Heat remaining oil in frying pan over medium-high heat. Add garlic and onion. Cook for 5 minutes. Add tomatoes, stock, sugar and salt and pepper. Reduce heat to medium. Simmer, stirring occasionally, for 10 minutes until thickened slightly.
4. Pour sauce over chicken, stirring to coat.
5. Cover with foil and bake for 30 minutes. Serve over couscous or pasta.

I've done it just up to step 4, then stuck it in the fridge overnight. I had to leave it in the oven for a little longer because it was cold when it went into the oven, but so long as you make sure your chicken is cooked through in the pan, all you have to do it heat it up. It's really yummy...even my DH likes it and he always tells me he doesn't like chickpeas.

Taco meat can be dont in advance and frozen for later use.
Buy some of those foil trays and make some lasagnes, or do chicken parmagiana in them, with the sauce and cheese over cooked, crumbed chicken breasts.
Most "saucy" things freeze well, like stroganoff etc. Then all you need to do it cook some rice or pasta and reheat the sauce.