Chicken, Cauliflower & Cheddar “Bake” (in the crockpot)
So my new thing is cooking chicken breast, and chicken thighs together. This way you accomplish two things; some people like chicken breast, and some people like chicken thighs in my family, and the fattier quality of the chicken thighs help give the whole recipe better depth of flavor.
Also, I tried to make this dish more calorie conscious, but then the cream and cheese called to me! If you want to be more calorie conscious, it still tastes awesome if you don't add the cream and the cheese at the end! (Well, do yourself a favor and sprinkle a little cheese on your portion!)
The chicken was moist and fall-apart, tender. We served it over pasta, but it is a standalone dish.
Here's the Instagram link, followed by the full recipe:
Recipe
In the crockpot in this order.
4 tablespoons olive oil
2 cups diced red onions
2 cups diced celery
½ teaspoon kosher salt
¼ a teaspoon pepper
2-3 lbs chicken breasts AND chicken thighs
1 oz ranch seasoning (one packet)
1 tablespoon Italian seasoning
½ - 1 cup dry white wine
¼ teaspoon red pepper flakes
8 ounces cream cheese
20 oz frozen riced cauliflower
1 tablespoon chicken base
Everything in the crockpot on high for 6-8 hours until chicken is falling apart.
About 10 minutes before serving, finish with
1 cup heavy cream,
4 cups shredded cheddar cheese
2 diced green onions
Serve by itself, or over rice or pasta.
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