Directions
- 1Put four thin sliced chicken breasts in the Crock-Pot.
- 2Add two 12 ounce bags of frozen veggies.
- 3Put two tablespoons of butter on top.
- 4Add half a cup of heavy whipping cream.
- 5Add eight ounces of reduced fat cream cheese, cubed to help it melt evenly.
- 6Put in three-quarters cup of plain non fat Greek yogurt (or sour cream).
- 7Add half a cup of chicken broth.
- 8Add seasonings: Flavor God Garlic Lover seasoning, crushed red pepper flakes, minced onion, salt, and black pepper.
- 9Cook on high for about four hours or low for six to eight hours.
- 10Take out the chicken breast, shred it, and put it back in.
- 11Mix with two forks to thicken and create a creamy flavor.
- 12Add one and a half cups of shredded cheese and stir until melted.
Ingredients
- 4 thin sliced chicken breast
- 24 ounces frozen veggies
- 2 tablespoons butter
- 0.5 cup heavy whipping cream
- 8 ounces reduced fat cream cheese
- 0.75 cup plain non fat Greek yogurt
- 0.5 cup chicken broth
- 1 serving Flavor God Garlic Lover seasoning
- 1 serving crushed red pepper flakes
- 1 serving minced onion
- 1 serving salt
- 1 serving black pepper
- 1.5 cups shredded cheese
Equipment
Crock-Pot
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