Crockpot Creamy Herb Chicken & Potatoes

Serves 6
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Directions

  1. 1Cut potatoes into bite-sized cubes using a sharp knife.
  2. 2Cut potatoes into bite-sized cubes using a sharp knife.
  3. 3Cut potatoes into bite-sized cubes using a sharp knife.
  4. 4Finely chop two small yellow onions or one large one and add them into your crock pot.
  5. 5Finely chop two small yellow onions or one large one and add them into your crock pot.
  6. 6Finely chop two small yellow onions or one large one and add them into your crock pot.
  7. 7Add fresh celery, carrots, and parsley to the crock pot.
  8. 8Add fresh celery, carrots, and parsley to the crock pot.
  9. 9Add fresh celery, carrots, and parsley to the crock pot.
  10. 10Add dry seasonings, minced garlic, and chicken bouillon to the crock pot.
  11. 11Add dry seasonings, minced garlic, and chicken bouillon to the crock pot.
  12. 12Add dry seasonings, minced garlic, and chicken bouillon to the crock pot.
  13. 13Add a good amount of chicken broth and milk for your liquid base.
  14. 14Add a good amount of chicken broth and milk for your liquid base.
  15. 15Add a good amount of chicken broth and milk for your liquid base.
  16. 16Sear chicken breast on a hot pan until golden brown; do not cook them through.
  17. 17Sear chicken breast on a hot pan until golden brown; do not cook them through.
  18. 18Sear chicken breast on a hot pan until golden brown; do not cook them through.
  19. 19Add the seared chicken to the crock pot with the vegetables.
  20. 20Add the seared chicken to the crock pot with the vegetables.
  21. 21Add the seared chicken to the crock pot with the vegetables.
  22. 22Add a bit of extra liquid if needed.
  23. 23Add a bit of extra liquid if needed.
  24. 24Add a bit of extra liquid if needed.
  25. 25Cook in the crock pot for a few hours until the chicken falls off the bone when picked up with a fork.
  26. 26Cook in the crock pot for a few hours until the chicken falls off the bone when picked up with a fork.
  27. 27Cook in the crock pot for a few hours until the chicken falls off the bone when picked up with a fork.
  28. 28Add tomato paste, blended low-fat cottage cheese, nonfat Greek yogurt, and reduced-fat shredded parmesan or mozzarella to finish it off.
  29. 29Add tomato paste, blended low-fat cottage cheese, nonfat Greek yogurt, and reduced-fat shredded parmesan or mozzarella to finish it off.
  30. 30Add tomato paste, blended low-fat cottage cheese, nonfat Greek yogurt, and reduced-fat shredded parmesan or mozzarella to finish it off.
  31. 31Divide everything into six equal portions.
  32. 32Divide everything into six equal portions.
  33. 33Divide everything into six equal portions.
  34. 34Garnish with extra parsley and an optional tiny squeeze of fresh lemon.
  35. 35Garnish with extra parsley and an optional tiny squeeze of fresh lemon.
  36. 36Garnish with extra parsley and an optional tiny squeeze of fresh lemon.

Ingredients

  • 2 lbs chicken breast or tenderloins
  • 2 lbs chicken breast or tenderloins
  • 2 lbs chicken breast or tenderloins
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 1 tsp Italian seasoning
  • 1 tsp Italian seasoning
  • 1 tsp Italian seasoning
  • 0.5 tsp poultry seasoning
  • 0.5 tsp poultry seasoning
  • 0.5 tsp poultry seasoning
  • 1 tbsp chicken bullion
  • 1 tbsp chicken bullion
  • 1 tbsp chicken bullion
  • 2 lbs Yukon gold potatoes, diced (")
  • 2 lbs Yukon gold potatoes, diced (")
  • 2 lbs Yukon gold potatoes, diced (")
  • 1 large yellow onion, diced
  • 1 large yellow onion, diced
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced
  • 3 medium carrots, sliced
  • 3 medium carrots, sliced
  • 3 celery stalks, sliced
  • 3 celery stalks, sliced
  • 3 celery stalks, sliced
  • 1 tbsp minced garlic
  • 1 tbsp minced garlic
  • 1 tbsp minced garlic
  • 1 cup frozen peas (add at end)
  • 1 cup frozen peas (add at end)
  • 1 cup frozen peas (add at end)
  • 2 tbsp fresh parsley
  • 2 tbsp fresh parsley
  • 2 tbsp fresh parsley
  • 2 cups low-sodium chicken broth
  • 2 cups low-sodium chicken broth
  • 2 cups low-sodium chicken broth
  • 1 cup Fairlife skim milk
  • 1 cup Fairlife skim milk
  • 1 cup Fairlife skim milk
  • 0.25 cup tomato paste
  • 0.25 cup tomato paste
  • 0.25 cup tomato paste
  • 1 cup low-fat cottage cheese, blended smooth
  • 1 cup low-fat cottage cheese, blended smooth
  • 1 cup low-fat cottage cheese, blended smooth
  • 0.5 cup nonfat Greek yogurt
  • 0.5 cup nonfat Greek yogurt
  • 0.5 cup nonfat Greek yogurt
  • 0.5 cup reduced-fat shredded parmesan or mozzarella
  • 0.5 cup reduced-fat shredded parmesan or mozzarella
  • 0.5 cup reduced-fat shredded parmesan or mozzarella
  • Extra parsley
  • Extra parsley
  • Extra parsley
  • Tiny squeeze of fresh lemon
  • Tiny squeeze of fresh lemon
  • 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.