1Add chicken breast, diced onion, garlic cloves, chicken broth, sliced mushrooms, salt, black pepper, Italian seasoning, and sun-dried tomatoes to the slow cooker.
2Cook on high for about 4-5 hours until the chicken is tender.
3Shred the chicken.
4Remove the lid and set the slow cooker to low/warm. Keep the lid off for a second.
5For the creamy blend, blend 0% Greek yogurt, cottage cheese, fresh grated parmigiano, and a splash of water until smooth.
6Add the blended creamy mix into the slow cooker and mix.
7Chuck in a bunch of spinach and mix it into the juices until it wilts.
8Serve on its own, or on top of roasted vegetables, spaghetti squash, rice, pasta, or spiralized zucchini.
9Garnish with more parmigiano and chili flakes if desired.
Ingredients
1 kg chicken breast
120 g diced onion
3 - garlic cloves
240 ml chicken broth
350 g sliced mushrooms
Salt
black pepper
Italian seasoning
sun-dried tomatoes
250 g 0% Greek yogurt
120 g cottage cheese
40 g fresh grated parmigiano
splash water
bunch spinach
zucchini
Chili flakes
Equipment
slow cookerblenderbowl
Tips
Cook it once, eat it for days.
If you want a creamier consistency, use less chicken broth.
For the creamy blend, blend cottage cheese with a splash of water.
Serve over zoodles, spaghetti squash, roasted or mashed potatoes, or cauliflower rice.