CROCKPOT CREAMY HERB CHICKEN & POTATOES

Prep

15 Mins

Cook

6–7 Hours (Low) or

Serves

Macros per serving

Calories

360

Protein

44g

Carbs

28g

Fat

Ingredients

carrots, celery, garlic, parsley, and all seasonings (garlic powder, onion powder, Italian seasoning, poultry seasoning, salt, pepper) to the crockpot. 👉 This ensures the potatoes are closest to the heat so they soften and naturally thicken the sauce. with garlic powder and salt for double seasoning and rich flavor. Fairlife milk directly over the chicken. ⚠ Don’t mix — this keeps the chicken juicy and prevents mushy potatoes. crockpot and stir it back in with the potatoes and veggies. The mixture should already look slightly thick. cheese and Greek yogurt until smooth. Pour into the crockpot and stir gently. Add shredded parmesan or mozzarella and let melt for 5–10 minutes until glossy and creamy. squeeze of lemon. Turn off heat and let rest for 10 minutes to thicken further. Protein:
2 lbs (907g) chicken breast or tenderloins
1 tbsp (9g) garlic powder
1 tbsp (9g) onion powder
1½ tsp (7g) salt
½ tsp (1g) black pepper
1 tsp (2g) Italian seasoning
½ tsp (1g) poultry seasoning (optional but highly recommended) Carbs:
2 lbs (907g) Yukon gold potatoes, diced small (½-inch cubes)
1 large yellow onion, diced (200g)
3 medium carrots, sliced (150g)
3 stalks celery, sliced (120g)
1 tbsp (15g) minced garlic
1 cup (150g) frozen peas (add at the end)
2 tbsp fresh parsley, chopped (or 1 tsp dried) Liquid Base (for thick, creamy consistency):
2½–3 cups (480ml) low-sodium chicken broth
1 cup (240ml) Fairlife skim milk After Cooking:
1 cup (226g) low-fat cottage cheese, blended smooth
½ cup (113g) non-fat Greek yogurt
½ cup (56g) reduced-fat shredded parmesan or mozzarella Finishes:
Extra parsley Squeeze of ½ small lemon (optional)

Instructions

1 steps

15–4 Hours (High)