Recipe Category: Chicken
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Ingredients
- 4 pounds (1.8 kg) cut-up chicken
- 1 tablespoon (14 g) butter
- 1 tablespoon (15 ml) olive oil
- 3/4 cup (180 ml) chicken broth
- 1 1/2 teaspoons chicken bouillon concentrate
- 1 tablespoon (15 g) prepared horseradish
- 4 ounces (115 g) cream cheese, cut into chunks
- 1/4 cup (60 ml) heavy cream guar or xanthan (optional)
Method
- In a big, heavy skillet, brown the chicken in the butter and oil over medium-high heat
- Transfer the chicken to a slow cooker
- In a bowl, stir together the broth, bouillon, and horseradish
- Pour the mixture over the chicken
- Cover the slow cooker, set it to low, and let it cook for 6 hours
- When the times up, remove the chicken with tongs and put it on a platter
- Melt the cream cheese into the sauce in the slow cooker
- Stir in the cream
- Thicken the sauce with guar or xanthan if you think it needs it
- Add salt and pepper to taste
Makes 8 servings
- Each with 1 carbohydrate, trace dietary fiber, 1 g usable carbs
- Analysis does not include side
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