“Since hunger is the most primitive and permanent of human wants, men always want to eat, but since their wish not to be a mere animal is also profound, they have always attended with special care to the manners which conceal the fact that at the table we are animals feeding.” - John Erskine

06 April 2012

easy peasy creamy crock pot chicken lite

If you read yesterday’s post, you’ll know that I’ve been crazy busy lately.  And on top of that I’ve been trying to lighten up our diet.  On that note, I decided to try lightening up one of our family’s favorite recipes that I call creamy crock pot chicken.  I just found out that (one of) its real name(s) is Cream Cheese Crockpot Chicken.  At least on the website I nabbed the picture from.  (Crazy busy, remember?  Didn’t even take the time to take a photo.)  I originally got the recipe from a church function, and my family really likes it, but with cream cheese and cream of chicken soup it was swimming in fat.  So I decided to try to lighten it up a bit by using Chef Tess’s  wonderful homemade cream of... soup recipe again, and here’s what I came up with.  Mmm.  Family didn’t even notice that the fat was missing.

easy peasy creamy crock pot chicken lite
8 ounces cream cheese (I used the real, original, Philadelphia, but if you want to go lighter you could try a low-fat version, or Neufantel)
1 package dry Italian dressing mix (I used this)
½ cup flour
2 tablespoons chicken bouillon granules (I used this - they have low-sodium, non-MSG varieties too)
2 tablespoons dry onion flakes (I used a little less onion powder)
2 teaspoons Chef Tess All purpose seasoning (or a Mrs. Dash of your choice)
4 cups low or non-fat milk
2 bay leaves
4-6 frozen chicken breasts

Turn crock pot on high and dump in the cream cheese so it can start to soften.  Mix the dry Italian, flour, bouillon, onion flakes (or powder) and seasoning.  Pour onto cream cheese and stir to mix.  Slowly whisk in milk.  Add the frozen chicken, and carefully place 2 bay leaves into the sauce.

Cook on high 4-5 hours or low 6 to 8 hours.  Serve over rice or noodles.

We ate it with brown rice (this is my brown rice of choice, but I can’t find it anywhere anymore, so I used this, and it wasnt a bad alternative) and broccoli.  (If you use brown rice, keep in mind that it takes a lot longer to cook ~ ours took an hour on the stove top ~ so plan your time accordingly.)  Everyone snarffed it up.  I doubled the recipe, planning on freezing the leftovers, but my husband ~ who hates leftovers ~ asked if we could eat the rest the next day.  Some days its not so bad being the cook.

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