Creamy Crock pot Chicken

Creamy Crock pot Chicken

                                               

Today’s recipe is a healthier one. I belong to a few health sites and some of this recipe is from one of those sites.

I have changed the recipe just a little to make it more affordable for all of us and to add a vegetable that will make this a full meal in a crockpot.

This is a really good recipe and the sauce reminds me a lot of the dressing used in gyros.

It is so easy to make and low in calories and low in fat.

If you decide to use cream of chicken soup in place of the  yogurt the calorie count will be a little higher but if the taste is more appealing to you then do what you need to do.

I just hope you enjoy it.

Creamy Crockpot Chicken

Ingredients:

2 pieces of skinless boneless chicken. Use the thighs or breasts from Aldies. They have the most affordable frozen chicken.

Frozen Broccoli (use about a 1/2 cup or as much as you would like)

mushrooms (don't used canned it changes the taste if you use mushrooms please use fresh)
4 Tbsp Italian Dressing
1/4 c water
ground pepper
garlic powder
sea salt

8 oz Greek yogurt/or cream of chicken soup
1 c brown or white instant rice/ noddles

Directions:

Place chicken in slow cooker and top with Italian dressing, seasonings of choice and water. Slow cook for 4 hours on high or 6 hours on low. 

1/2 hour before dinner is finished cooking add what ever vegetables you would like to the crock pot.
Remove chicken from liquid and "shred" to whatever consistency you prefer. (Like pulled pork) 
Add Greek yogurt to the liquid and stir until creamy consistency. 
Return chicken to slow cooker, stir and heat through. 
Serve over rice or noodles.

A nice side to this dish would be fire and ice tomatoes or a little cranberry sauce. Your choice but its fine on its own.

Make it and serve it your way and enjoy!