Fat Loss Slow Cooker Mushroom Chicken
Directions
- 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.
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