Cubed chicken breast cooked in the slow cooker with a creamy sauce mixture. This healthier version includes peas, low-fat cream cheese, butter instead of margarine, and natural cream of chicken soup. You also make your own seasoning mix instead of using a packaged mix. Serve over hot cooked rice or noodles, if desired.
Prep Time::10 mins
Cook Time:: 5 hrs 30 mins
Total Time:: 5 hrs 40 mins
Servings::4
Yield::4 servings
Ingredients
1 tablespoon chopped carrot
1 tablespoon chopped parsley
1 tablespoon chopped onion
1 clove garlic
¼ teaspoon lemon zest
1 teaspoon salt
¼ teaspoon ground black pepper
4 skinless, boneless chicken breast halves – cubed
2 tablespoons butter
4 ounces Neufchatel cheese
8 ounces natural cream of chicken soup
1 cup frozen peas
Directions
Combine the carrot, parsley, onion, garlic, lemon zest, salt, and ground pepper in a small blender or food processor. Process until finely chopped and transfer to slow cooker. Add chicken and butter and mix. Cook on Low for 5 to 6 hours.
Stir in Neufchatel cheese, chicken soup, and peas. Cook on High until heated through, about 30 minutes.
Editor's Note:
This recipe is a healthier version of Slow Cooker Chicken Stroganoff.