Stop overspending on mid-week lunches with these two ultra-affordable, one-pot wonders. Using budget-friendly cuts like drumsticks and nutrient-dense chicken livers, you can prep high-protein meals that actually taste better the next day.

Cheap and Tasty One-Pot Lunch Prep

This plan provides 8 servings across two distinct recipes, perfect for filling your fridge with ready-to-go lunches. Both recipes are designed for a "set and forget" cooking style using either a slow cooker or a multi-cooker (pressure cooker).

One-Pot Chicken & Vegetable Rice

A simple, filling meal where the chicken drumsticks become fall-off-the-bone tender and the rice absorbs every drop of flavour.

1. Sauté: Heat 1 tbsp of oil in your pot. Brown 1kg of chicken drumsticks on all sides until the skin is golden.
2. Combine: Add 2 cups of white rice, 500g of frozen mixed vegetables, and 4 cups of water mixed with 2 crumbled chicken stock cubes.
3. Pressure Cooker Method: Seal the lid and cook on high pressure for 10 minutes. Allow a natural release for 5 minutes before opening.
4. Slow Cooker Method: Use only 3 cups of water. Cover and cook on Low for 6-7 hours or High for 3-4 hours.
5. Finish: Fluff the rice with a fork. If packing for work lunches, you may find it easier to remove the chicken bones before portioning.

Prep time: 10 mins | Cook time: 45 mins (Fast) or 6 hours (Slow)

Savoury Chicken Liver & Potato Stew

An incredibly cheap, iron-rich stew where the potatoes break down slightly to create a thick, comforting gravy.

1. Prep: Chop 1kg of potatoes into 2cm cubes (no need to peel if the skins are thin).
2. Brown: In your pot, sauté 400g of chicken livers in a little oil until browned on the outside.
3. Assemble: Add the cubed potatoes, 500g of frozen mixed vegetables, 2 crumbled stock cubes, and 3 cups of water. Stir in a pinch of dried thyme or rosemary.
4. Cook: For a fast cooker, pressure cook for 8 minutes. For a slow cooker, cook on Low for 6 hours.
5. Thicken: Give the stew a good stir; the starch from the potatoes will naturally thicken the liquid into a rich sauce.

Prep time: 10 mins | Cook time: 60 mins (Fast) or 6 hours (Slow)

Shopping List

• Proteins
  • 1kg Chicken drumsticks
  • 400g Chicken livers
• Fresh Produce & Frozen
  • 1kg Potatoes
  • 1kg Frozen mixed vegetables
• Pantry
  • 2 cups Long grain white rice
  • 4 Chicken stock cubes
  • Cooking oil
  • Dried herbs (Thyme or Rosemary)

Pro Prep Tips

• Cold Rice is Key: If you are reheating the chicken and rice dish in a microwave, add a tiny splash of water before heating to "steam" the rice back to its original fluffiness.
• The Potato Swap: If potatoes are expensive, you can swap them out for more rice in the liver stew. Just add the rice and extra water during the last stage of cooking.
• Batch & Freeze: Both of these recipes freeze exceptionally well. Portion them into airtight containers immediately after cooling to lock in the moisture.
• Texture Hack: For the chicken liver stew, browning the livers properly at the start is essential for a deep, savoury flavour—don't skip the sauté step!

Nutrition (Estimated per serve)

Chicken & Rice: 480 kcal | 32g Protein | 14g Fat | 55g Carbs

Liver & Potato Stew: 320 kcal | 24g Protein | 8g Fat | 38g Carbs