Creamy Crock Pot Chicken Low Fat Food

CROCK POT CREAMY TUSCAN GARLIC CHICKEN RECIPE

Crock Pot Creamy Tuscan Garlic Chicken Recipe image

Creamy Tuscan garlic chicken in the slow cooker makes an easy low carb dinner the family will love. Just 15 minutes prep for this Crock Pot Tuscan chicken recipe!

Provided by Maya Krampf

Time 3h15m

Number Of Ingredients 11

Ingredients

1 tbsp Olive oil
6 cloves Garlic ((minced))
1 cup Heavy cream
1/3 cup Chicken broth, reduced sodium
3/4 cup Grated Parmesan cheese
4 large Chicken breast ((6 oz each))
1 tbsp Italian seasoning
Sea salt
Black pepper
1/2 cup Sun-dried tomatoes ((chopped))
2 cup Spinach ((chopped, packed))

Steps:

Heat oil in a medium saucepan over medium heat. Add garlic and saute for about a minute, until fragrant.
Add the cream and chicken broth. Bring to a gentle simmer, then set heat to low and simmer for about 10 minutes. The sauce will still be thin, but thicken enough to coat the back of a spoon.
Meanwhile, place the chicken at the bottom of a slow cooker. Season lightly with Italian seasoning, sea salt, and black pepper. Top with sun-dried tomatoes.
When the sauce is ready, keep it at low heat, but not simmering. Whisk in the Parmesan cheese, 1/4 cup at a time, until smooth. Adjust salt to taste if desired.
Pour the sauce evenly over the chicken in the slow cooker. Try to get as much sauce as possible on top of the chicken and less on the bottom.
Cook for 3-4 hours on High or 6-8 hours on Low.
Remove the chicken from the slow cooker and set aside. The sauce in the slow cooker will be thin due to liquid released by the chicken, but the top of the chicken will have a layer of sauce that sticks to it.
Turn the slow cooker on High, if it isn't already. Add the chopped spinach and stir for a few minutes, until the spinach wilts.
Return the chicken to the slow cooker, and spoon the liquid, spinach and sun-dried tomatoes on top, or just pour them over the chicken to serve.

Nutrition Facts : Calories 542 kcal, Carbohydrate 9 g, Protein 45 g, Fat 35 g, Sodium 84 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CREAMY CROCKPOT CHICKEN AND VEGETABLES

Creamy Crockpot Chicken and Vegetables image

Use your slow cooker to make creamy crockpot chicken and vegetables. It's a simple recipe made with light sour cream for a low-fat meal.

Provided by Linda Larsen

Categories Dinner Entree

Time 8h40m

Yield 8

Number Of Ingredients 14

Ingredients

4 pounds bone-in, skin on chicken pieces (legs, thigh, breast)
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 pounds small red potatoes (halved)
1 (16-oz) package baby carrots
1 onion (chopped)
3 cloves garlic (minced)
1 (14-oz) can low sodium chicken broth
1 cup light sour cream
3 tablespoons Dijon mustard
3 tablespoons honey
3 tablespoons flour
1 teaspoon thyme (dried)

Steps:

Gather the ingredients.
Sprinkle the chicken with salt and pepper.
Heat the olive oil in a large skillet over medium heat and brown the chicken, skin-side down, just until the skin is browned and lightly crispy. Set aside.
In a 4- to 5-quart slow cooker , add the potatoes, carrots, onion, and garlic to the inner pot. Top with the browned chicken.
Pour the chicken broth over top. Cover the crock pot and cook on low for 8 to 9 hours until chicken is thoroughly cooked to 165 F and the vegetables are tender.
In a small bowl, stir together the light sour cream, mustard, honey, flour, and thyme until well blended.
Stir the sour cream mixture into the sauce in the crock pot and turn the heat to high. Cook for 15 to 20 minutes, stirring occasionally until the sauce is thickened.

Nutrition Facts : Calories 798 kcal, Carbohydrate 40 g, Cholesterol 210 mg, Fiber 4 g, Protein 69 g, SaturatedFat 12 g, Sodium 696 mg, Sugar 12 g, Fat 39 g, ServingSize 8 servings, UnsaturatedFat 0 g