Serves 6
Directions
- 1Cut potatoes into bite-sized cubes using a sharp knife.
- 2Finely chop two small yellow onions or one large one and add them into your crock pot.
- 3Add fresh celery, carrots, and parsley to the crock pot.
- 4Add dry seasonings, minced garlic, and chicken bouillon to the crock pot.
- 5Add a good amount of chicken broth and milk for your liquid base.
- 6Sear chicken breast on a hot pan until golden brown; do not cook them through.
- 7Add the seared chicken to the crock pot with the vegetables.
- 8Add a bit of extra liquid if needed.
- 9Cook in the crock pot for a few hours until the chicken falls off the bone when picked up with a fork.
- 10Add tomato paste, blended low-fat cottage cheese, nonfat Greek yogurt, and reduced-fat shredded parmesan or mozzarella to finish it off.
- 11Divide everything into six equal portions.
- 12Garnish with extra parsley and an optional tiny squeeze of fresh lemon.
Ingredients
- 2 lbs chicken breast or tenderloins
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1.5 tsp salt
- 0.5 tsp black pepper
- 1 tsp Italian seasoning
- 0.5 tsp poultry seasoning
- 1 tbsp chicken bullion
- 2 lbs Yukon gold potatoes, diced (")
- 1 large yellow onion, diced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1 tbsp minced garlic
- 1 cup frozen peas (add at end)
- 2 tbsp fresh parsley
- 2 cups low-sodium chicken broth
- 1 cup Fairlife skim milk
- 0.25 cup tomato paste
- 1 cup low-fat cottage cheese, blended smooth
- 0.5 cup nonfat Greek yogurt
- 0.5 cup reduced-fat shredded parmesan or mozzarella
- Extra parsley
- Tiny squeeze of fresh lemon
Equipment
knifecrock pothot panfork
Tips
- Sear chicken breast in a hot pan to lock in flavor, do not cook them through.
- The chicken is done when it falls off the bone with a fork.
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