Doin' Some Cookin'... "Creamy" Italian Chicken

Crock Pot cooking is such a time saver. I love that you throw everything in, set it, and forget it. Minimal dishes and easy clean up. Winning!

Made this for an early dinner today and served it over a bed of brown rice and quinoa mix. This was the perfect meal for a lazy day at home.

The chicken is tender and the sauce is "creamy". Delish!

"Creamy" Italian Chicken 

Makes 4 Servings

Stars of the Show:

• 1 lb chicken cutlets
• sea salt and black pepper, to taste
• 1 tbsp onion powder
• 1/2 tsp garlic powder
• 1 tbsp dried parsley
• 1 tsp dried basil
• 3 garlic cloves, minced
• 2 tbsp cornstarch
• 2 tbsp water
• 1/2 unsweetened almond milk
• 1/2 cup low sodium chicken broth
• 1 cup chopped asparagus
• 1/2 cup cherub tomatoes, halved
• 1/4 cup nonfat Greek yogurt

And Action:

Coat Crock Pot with olive oil and place chicken in the bottom.

Sprinkle chicken with all of the spices including the minced garlic. Toss to coat the chicken. 

In a small bowl, combine corn starch and water. Stir to dissolve. Add the almond milk and chicken broth. Pour over chicken.

Cook on high 2-3 hours or low 4-5 hours.

Add asparagus and tomatoes. Cook on high 30 minutes. Use this time to prepare brown rice, pasta noodles, or spaghetti squash.

Turn off heat and mix in Greek yogurt just before serving. Serve over rice, pasta, spaghetti squash. Enjoy!