Try this Cajun Cream Chicken recipe, or contribute your own.
Suggest a better description1. Place the chicken in the crockpot. 2. Blend the cream cheese, broth or stock, and seasoning in a blender, then add to the crockpot. 3. Cook on low heat all day or on high heat for 5 to 6 hours. 4. For later: 15 to 30 minutes before serving, break up the chicken with a fork and stir into the sauce. SERVING IDEAS: Serve over Cauli Rice , Spaghetti Squash , or Not Naughty Noodles—or simply enjoy it on its own, with a side salad. FOR FREEZER-TO-CROCK PREP: Label frozen bag of chicken breasts or tenderloins as “Cajun Cream Chicken – S” with a Sharpie. Blend all other ingredients and pour into another freezer bag. Label the freezer bag with recipe name and put both bags in freezer. The morning before cooking (24 hours prior), put the chicken and sauce bags in the refrigerator to thaw; the next morning, pour out excess fluid from the chicken and place the chicken in the crockpot. Add the sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1134g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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