Wendy's Recipes - Crockpot Chicken

Creamy Chicken in the Crockpot
Creamy Chicken in the Crockpot. Lauri Patterson/E+/Getty Images
I developed this recipe over the years, modifying it to suit my husband's tastes and my need for more nutrition and lower fat.

Yield: 4 servings

Boneless skinless chicken - breast, thighs, or tenders. Use 4 half-breasts or equivalent.
1 cup broccoli slaw (buy prepared or grate/shred broccoli stems)
1 cup mushrooms
1 can lowfat cream of mushroom or cream of chicken soup.
1/2 cup white wine or vermouth or white cooking sherry
1 teaspoon bacon bits
1 cup nonfat sour cream
1 tablespoon flour
Cooked rice or noodles
Salt to taste
Paprika to taste

4-8 hours

Put chicken in crockpot (you don't have to defrost it if frozen)
Add the broccoli slaw and mushrooms on top.
Mix the soup with the wine and bacon bits and pour it on top of the chicken and vegetables.
Cook 4-8 hours on low.
Mix the nonfat sour cream the flour and stir into the cooked chicken and vegetables, turn the heat up to high and heat for 1/2 hour, stirring every 10 minutes.
Taste, add salt as desired and paprika as desired.
Serve over cooked rice or noodles, with a dash of paprika on top if desired.

You get vegetables, protein, milk, and starch with this dish. The broccoli slaw is very high in vitamin C. Calories: Approximately 250 per serving (not including rice or noodles).
Fat: 6.5 grams
Protein: 32 grams
Carbohydrates: 14 grams
Vitamin A: 1000IU 20%
Vitamin C: 25 mg 41%
Calcium: 94 mg 9%
Iron: 1.83mg 10%
Vitamin E 1.66IU 5%
Thiamin 0.16mg 10%
Riboflavin 0.29mg 17%
Niacin 14.80mg 74%
Vitamin B6 0.73mg 36%
Folate 38.52µg 9%
Vitamin B12 0.55µg 9%
Pantothenic Acid 1.51mg 15%
Phosphorus 331.27mg 33%
Magnesium 46.12mg 11%
Zinc 1.69mg 11%

Add a clove of garlic to the vegetables.
Add sliced onions to the vegetables.
Add diced carrots or baby carrots.

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