Tuesday, January 7, 2014

Slow Cooker Creamy Garlic Chicken

So, this is what I'm eating right now. A little Creamy Garlic Chicken over a very small amount of rice (about 1/4 cup) and A LOT of Roasted Asparagus and Roasted Zucchini and Mexican Squash. I suppose this is typical for most people this time of year. We are trying to eat more veggies and less fattening food to counteract all the lusciously decadent foods we indulged in over the holidays. I completely agree with this way of thinking and starting off the year with a "healthier you" but I am not one for starving. (Hence my full plate of food above.)
   I want to eat scrumptious and delicious food all the time, and I don't want to be limited to bland and flavorless food because I am consciously trying to loose the few pounds of my "winter coat" I put on over the last couple months. And that is why I am often at a loss as to what to post this time of year. Everyone seems to be on some crazy diet, where they are depriving themselves of something, or everything, until they make themselves and everyone around them miserable.
   I saw this quote that one of my friends pinned on Pinterest stating, "I'm sorry for what I said out of hunger." I can completely relate. I have done the diet thing, and the being hungry ALL THE TIME thing and that combination doesn't sit well with my genetic or psychological make-up. I might loose the weight, but I don't make the best wife or mommy when I'm hungry. I want to be able to eat whatever I want, whenever I want and not feel like I'm cheating when I do it. But . . . because I don't restrict my amounts of yummy things I like to eat, my weight often fluctuates a few more pounds than I would like. I used to participate in a Fat Club with my friends, where we would compete against each other to see who could lose the highest percentage of body weight. That was a great motivation for me (because I have a greatly competitive nature), but after winning three rounds and feeling like the other members resented me for it, I have quit Fat Club. I don't need to feel bad about losing weight! I want to feel great about fitting into my skinny jeans (jeans that fit me at my "skinny weight", not actual "skinny jeans" - I can't stand those things!)
   So, back to my quandary as to what to post during this time of year when it seems like everyone is watching their weight. The solution, in my book, is to cook food that tastes great but isn't very fattening or high in carbs. My biggest asset in this mission is my slow cooker. Why? Because I can cook my meals with NO added fat (like I would if I were to saute on top of the stove or roast in the oven). The chicken that I made tonight is actually so healthy and low in fat that I could probably get away with having a bowl full of just that and still be guilt free. The added veggies, and a little bit of rice, help me to feel more like I'm having a complete meal though. 
  So, while I don't have step by step pictures to show you, and the recipe is more of a method (everything is to taste and the measurements depend on how many you are cooking for), I thought I would share with you what I'm eating for dinner and how I'm starting off the new year.

This is what I cooked for my family of 6 tonight. We had leftovers, but the little ones don't eat that much.
 
Slow Cooker Creamy Garlic Chicken

2 large boneless, skinless chicken breasts
1 1/4 cups organic chicken stock
8 cloves of garlic, minced - about 1/3 cup (to taste, but I was inspired by Chicken With 40 Cloves of Garlic so I wasn't being shy with the garlic) 
seasoned salt (to taste - I think I used 2 tsp but it will vary depending on your stock)
1/2 tsp dry thyme
freshly ground black pepper (to taste)
a few dashes of Worcestershire Sauce 
1/4 to 1/2 cup sour cream (or cream cheese, or other creamy substance you want to add - you can omit this if you want it to be a fat free dish, but the sauce will be really thin.)

Spray or line the slow cooker. Add the chicken, chicken stock, garlic, a little seasoned salt and pepper, thyme and Worcestershire Sauce. Cook on low for 6 hours. Break up the chicken using two forks or a pair of tongs. Stir in the sour cream, and check for seasoning. (Add more salt and pepper if needed). Can be served over rice, noodles or veggies.

6 comments:

  1. Looks delicious! BTW, is there a way to subscribe to your posts via email? Just to get them delivered to our email inbox? Thanks!

    Jessica

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    1. Thanks! I haven't figured out how to have a link to "subscribe via e-mail" like other bloggers have. I'm really not that tech savvy, but I'll look into it and see what I can find out. I'm so glad you're enjoying my blog! :)

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  2. Trying this today - had all the ingredients on hand. I love those kind of recipes! :)

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    Replies
    1. This is how I cook most of the time: with things I have on hand, and don't require much fuss. I hope you liked it! :)

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