Slow Cooker Creamy Chicken and Veggies

Sometimes my experimental recipes turn out OK. At other times, though, I wonder how I have ever been able to make anything edible. Thankfully, this recipe was one that turned out alright.

Creamy chicken and veggies. I mean, how could I have screwed that up? (Thankfully I didn’t find out how.)

This recipe is probably one of the simplest I’ve ever made, and it’s delicious!

First, start off by putting the chicken in a greased slow cooker. Chop up an onion and place it in with the chicken, along with some spices and some water.

Bake for a couple hours, remove the food, dump the liquid, shred the chicken, and replace the food in the slow cooker.

Then, add the veggies, spices, and the delicious creaminess.

Finally, serve. OR mix up a packet of corn muffins and pour on top, then bake in the oven until done.

Easy, delicious, simple. What’s better than that?

Recipe

Ingredients

1.5 lbs chicken breast
1 medium onion

16 oz frozen mixed veggies

1 can cream of chicken soup

½ cup nonfat plain Greek yogurt

½ cup sour cream

Salt and pepper (for flavoring; I also used a bit of garlic powder)

Directions

Place chicken in a greased slow cooker. Chop onion and place on top of chicken. Season to taste. Add 1/4 cup of water.

Cover and cook on low for about 2.5 hours. Remove food and shred the chicken. Drain the juices and replace chicken.

Dump veggies, soup, yogurt, and sour cream into slow cooker with shredded chicken and onion. Add more salt and pepper (and garlic, if desired). Give a good stir. Cover and cook on low for about 2 hours.

If you want to make chicken in the corn, pour chicken mixture into a baking dish (unless you have a removable crock that can be placed in the oven; in which case, just leave the mixture in the crock). Mix up one box of Jiffy cornmeal (or whatever brand you prefer) according to the directions on the box, then pour on top of chicken mixture. Bake at 400 degrees for 15-20 minutes.