A friend and I frequently share tried and true recipes. We're both a fan of the crock pot [I still call it by the brand name for reason] and keep our eyes peeled for delicious meals we can make on the fly. For us the crock pot is the answer for getting food on the table on busy weeknights, lazy weekends and hot summer days. My friend shared this recipe and told me her family requested she make this again after taking just a few bites. I couldn't agree more! I too absolutely loved it and went back for seconds. It's creamy, flavorful and compatible for either hot summer days or cold winter nights.
The original recipe feeds 8 [4 if people come back for seconds] and can be found here. I made adjustments to feed 2. My friend made the original recipe and loved it.
RECIPE:
Notes:
- I haven't tried it but I think you can cook the chicken longer than 6 hours. Simply add enough broth to cover the chicken and then when chicken is cooked, shred it, remove most of the broth until it just skims the top of the shredded chicken and proceed with adding the cream.
2 servings. Per serving: 420 calories/14.7g total fat/0.5g saturated fat/47.9g carbs/24.9g protein/5.1g sugar/0g added sugar/2.8g fiber
For Slow Cooker
1/2 cup no salt added chicken stock
1/8 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried oregano
1/8 teaspoon red pepper flakes
3/4 teaspoon paprika
1/2 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
4 chicken tenderloins [1/4 pound in weight]
1/2 small onion, chopped
6 Hours Later:
4 ounces fettuccine cooked according to package directions
1/4 cup heavy cream
1/4 cup fat free half and half
1/4 cup shredded parmesan cheese
2 tablespoon of parsley, finely chopped
Add to slow cooker: the chicken broth through pepper. Add the chicken breasts and flip around in the seasoned broth to get the seasonings on the chicken. Sprinkle onions over the broth. Cover and cook on low for 6 hours. Do not open lid. After cooking shred the chicken, add the heavy cream and fat free half and half. Add the cooked fettuccine and 1/4 cup shredded parmesan cheese.
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