Creamy Italian Chicken


If you follow me, you know I eat A LOT of chicken.  I also like the fact that it is super versatile, makes for great leftovers and freezes well!

This is a popular dish in my house.  I serve it with spaghetti squash and the kids and hubby love it with brown rice.

Creamy Italian Chicken

Over brown rice, noodles, or spaghetti squash (save a serving for tomorrow's lunch)


1 lb chicken tenderloin
1/2 tsp salt
1/4 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 T dried parsley
1 tsp dried oregano
1 tsp dried basil
1 packet Stevia (optional)
1/4 cup sliced onion
1 T minced garlic
2 T cornstarch
2 T water
1/2 cup unsweetened almond milk
1/2 cup chicken broth
1 cup chopped asparagus
1/2 cup sliced cherry tomatoes
1/4 cup Greek yogurt


  1. Spray crockpot with cooking spray.
  2. Place chicken at the bottom of crockpot.
  3. In a small bowl, combine salt, pepper, onion powder, garlic powder, parsley, oregano, basil, and Stevia.  Sprinkle over top of chicken.
  4. Add onion and garlic to crockpot.
  5. In a small bowl, mix cornstarch in water until cornstarch is dissolved.  Mix that with almond milk and chicken broth and pour over chicken.
  6. Cover and cook on high for 2-3 hours or on low for 4-5 hours, or until chicken is cooked through and sauce begins to thicken slightly.
  7. Add asparagus and cherry tomatoes and cover, cooking another 30 minutes on high.  Note: During this time, you can prepare your pasta, spaghetti squash noodles, quinoa, or whole grain rice to serve with chicken if desired.
  8. Turn off heat and add yogurt just before serving.

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