Creamy Cheesy Chicken with Broccoli and Cauliflower
(serves 4)
Ingredients
1 pound boneless chicken thighs (or breasts)
2 C. chicken broth
2 tsp. parsley
2 tsp. tarragon
1 clove garlic, minced
1/2 C. onion, minced
Fresh ground pepper
***
4 oz. cream cheese, cubed
4 oz. monterey (or cheddar) cheese, cubed
***
2 C. broccoli florets
2 C. cauliflower florets
2 C. chicken broth
2 tsp. parsley
2 tsp. tarragon
1 clove garlic, minced
1/2 C. onion, minced
Fresh ground pepper
***
4 oz. cream cheese, cubed
4 oz. monterey (or cheddar) cheese, cubed
***
2 C. broccoli florets
2 C. cauliflower florets
Directions
Place chicken thighs, broth, onion, garlic, and spices in crock pot and cook on low 6 - 8 hours. Shred the chicken and drain off most of the liquid. Stir in the cream cheese and monterey cheese and cook on low for an additional 30 minutes to 1 hour.
While the chicken finishes cooking, steam the broccoli and cauliflower until crisp-tender.
To serve, divide the broccoli & cauliflower onto 4 plates and top with an equal portion of chicken mixture.
While the chicken finishes cooking, steam the broccoli and cauliflower until crisp-tender.
To serve, divide the broccoli & cauliflower onto 4 plates and top with an equal portion of chicken mixture.
Calories: 344: Fat: 23; Carbs: 6.5; Protein 32
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