Saturday, January 16, 2016

Slow Cooker Creamy Sundried Tomato and Basil Chicken

Slow cooker meals are always a huge favorite of mine!  Sundried tomatoes and basil naturally compliment each other.  This recipe is a perfect reminder that summer will eventually come.  It seems wonderfully indulgent while still easily staying on plan.  

I love to use boneless skinless chicken thighs because they tend to stay moist and hold up well to slow cooking.  Boneless skinless breasts can absolutely be used in their place but you will want to reduce the cooking time to just 2 hours on 'high' or 4 hours on 'low'.  You should also be able to find the sundried tomatoes by the fresh tomatoes in the produce section.  Just ask someone if you can't find them.  Using sundried tomatoes in oil will significantly increase the points value.

Slow Cooker Creamy Sun-Dried Tomato and Basil Chicken
Servings: 6 ★ Size: 1 thigh and 1/6 suace★ Smart Points:  6 ★ Points Plus: 6 ★ 

Calories: 231 ★ Total Fat: 9 g ★ Saturated Fat: 4 g ★ Protein: 32 g ★ 
Carbohydrates: 5 g ★ Fiber: 2 g ★ Sugars: 0 g ★ Sodium: 390 mg ★ 
Cholesterol: 104 mg


· 6 boneless skinless chicken thighs

· 1/2 cup sundried tomatoes (not in oil)
· 1 tablespoon dried basil
· 1 parmesan rind
· 1 teaspoon oregano
· 1/2 teaspoon crushed red pepper
· 1 tablespoon garlic 

· 2 cups low-sodium chicken stock
· 2 tablespoons cornstarch
· 2 ounces parmesan cheese
· 6 ounces 1/3 fat cream cheese
· 2 tablespoons fresh basil, chopped


1. Place remove all excess fat off the chicken thighs.  Place them into a slow cooker with the sundried tomatoes, basil, parmesan rind, oregano, crushed red pepper, garlic, and chicken stock.  Cook on 'low' for 6 hours or 'high' for 3.

2.  Mix the cornflour with two tablespoons of cold water.  Pour into the crockpot and mix.  Add the parmesan and cream cheese. Cook on 'high' for 20 minutes or until the cheese has melted and the sauce has thickened. Stir in the fresh basil and serve.

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