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Wednesday, April 10, 2013

smothered slow cooker chicken


We're still working on getting off the last of our baby weight (yes...I said "our"...Cookie Bandit gained a few pounds himself!).  Yet, I don't want to compromise the flavors of my food.  I'm just not into grilled chicken and brown rice for every meal - too boring.

We were searching for something healthy and delicious, and the two of us concocted this wonderful dish.  It's only 6 Points Plus a serving (for those on Weight Watchers), and it's made in the slow cooker.  The leeks were Cookie Bandit's idea - I didn't even know he know what leeks were!  Ha!


This is a perfect meal when you want comfort food without all of the calories.  We enjoyed it when we created it, and we'll be happily enjoying the leftovers tonight.  It's delish!


It's simple to make.  Toss your leeks, celery, and baby carrots into a large slow cooker.


Top with frozen chicken breasts and seasonings.  That's right - you don't even have to thaw the chicken!


Mix together cream of chicken soup and a packet of onion soup mix.  Top chicken breasts with sliced mushrooms and then spoon the soup mixture over the top.


Cook on high setting for 5 hours.  Then, mix together white wine and cornstarch and pour in.  Stir gently to combine.  Continue cooking on high, uncovered, for about 10 minutes or until the sauce has slightly thickened.


Serve over mashed potatoes, noodles, or...yes...brown rice. :)


Smothered Slow Cooker Chicken
  • 2 leeks, thinly sliced
  • 1 cup baby carrots
  • 4 celery stalks, sliced
  • 6 chicken breast halves
  • 1 t. tarragon
  • 1 t. basil
  • 1 t. thyme
  • 1/2 t. pepper
  • 8 oz. sliced mushrooms
  • 10-3/4 oz. can cream of chicken soup
  • 1-oz. package onion soup mix
  • 2 T. cornstarch
  • 1/3 dry white wine

Place leeks, carrots, and celery in a large slow cooker.  Arrange chicken breasts over the top.  Sprinkle with seasonings.  Top with mushrooms.  In a separate bowl, combine soup and soup mix; pour over chicken.  Cover and cook on high setting for 4 hours (5 hours if using frozen chicken breasts).  In a separate bowl, combine cornstarch and wine.  Pour over chicken and stir well.  Continue cooking on high setting, uncovered, for an additional 10 minutes, or until sauce has thickened.  Serve over rice, noodles, or mashed potatoes.  Serves 6.

Only 6 Weight Watchers points plus per serving.


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