I made this chicken, adapted from another recipe (linked below), and we ate it on top of chaffles, as open faced sandwiches, with cabbage and zucchini on the side (and sometimes added on top of bites of the sammy). I completely forgot to take a picture!!
Ingredients
1 1/2 lb chicken breasts
3 oz cream cheese, softened
3 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon black pepper
1 stick butter, partially melted
6 cloves garlic, minced
1/3 cup parmesan
Place chicken in single layer in a large crockpot.
In a bowl, mix cream cheese, onion powder, garlic powder, salt, pepper, and paprika with a fork. Add melted /softened butter, minced garlic and Parmesan, mix well. Spoon mixture on top of chicken and spread to cover the meat.
Cook on high 3-4 hours until internal temp is 165.
Transfer meat into a separate dish and shred with forks. Collect 1/4 cup of juices from the crockpot and add to shreds. Mix well and serve.
Makes approximately eight 3-oz servings.
Using CarbManager, for 3 oz serving size:
3.2 g total carbs
2.9 g net carbs
28.7 g protein
20.2 g fat
313 cals
Adapted from:
by Quiet-Tumbleweed795
2 Comments
Sounds delicious and easy.
Is a crockpot a slow cooker? Or a Dutch oven and you’ve cooked it in the oven?
You add the cream cheese and Parmesan before it cooks but only use 1/4 cup of the resulting juice?