It seems only fitting on the last official day of summer that I break out my best Fall friend; the trusty slow cooker!
I ran across this recipe on Pinterest and it just looked too yummy to pass up. I chose it as this weeks “clean sweep” not because it is inherently unhealthy as it sits; it actually isn’t too bad really! Either way, I wanted to show what I would change to add a little more nutritional bang for your “buck”.
The base of the recipe really stays the same; I just made a couple very slight modifications.
You can find the original recipe here:
http://whoneedsacape.com/2014/02/rustic-chicken-slow-cooker-stew/
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 medium onion, wedged
- 2 cups baby carrots
- 1/2 cup water
- 1 T. Lawry’s Seasoned Salt
- 2 t parsley flakes
- 1/2 t ground black pepper
- 1.5 lbs red skinned potatoes, halved
- 3 T cornstarch
- 1/2 cup milk
- Instructions
- Place chicken, seasonings & all vegetables into slow cooker. Cook on low 6 hours.
- Whisk cornstarch into milk, stir into slow cooker and cook 15 additional minutes on high.
Serving 4:
Here is my modified version:
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 medium onion, wedged
- 2 cups baby carrots
- 100g sliced jicama (I made it into little flat sticks)
- 1/2 cup water
- 1/2 T. Lawry’s Seasoned Salt-to taste
- 2 t parsley flakes
- Paprika, to taste
- Bay Leaf, to taste
- 1/2 t ground black pepper
- 1lb sweet potatoes, diced
- 3 T oatmeal, ground to make oat flour
- 1/2 cup unsweetened almond milk
- Instructions
- Place chicken, seasonings & all vegetables into slow cooker.
2. Cook on low for 6 hours.
3. Whisk oat flour into milk-let it sit and thicken for about 10 minutes (I actually let mine sit for about 20), stir into slow cooker and cook 15-30 additional minutes on high.
Serving 4:
I kept my servings to 4 like the original recipe but we all ate on it and I think I have 2 servings left over (at least)!
I also opted to shred the chicken and I am glad I did.
I went a little light on my seasonings this time I admit, but it was easily remedied with salt and pepper 😉
May I suggest serving this with Low Carb Cornbread?
Soup’s On!
Liz Jackson
