As a mom, I rely heavily on my crockpot. I would argue that it is one of my most used appliances outside of the washing machine! I need recipes that I can toss in the crockpot in the morning but don’t compromise on taste and nutrition. I selected this recipe because while its original form is super yummy, I knew that the cream-based ingredients were not the healthiest. With only slight changes in the recommendations made, the recipe was able to maintain its flavor but drop nearly 300 calories. Win for mom and the crock pot!
Crockpot Italian Chicken (Original Recipe)
- 4 chicken breasts
- 1 packet Zesty Italian dressing seasoning
- 8 oz. cream cheese (softened)
- 2 cans cream of chicken soup
- 2 tablespoons of garlic powder
- 1 package of favorite pasta
Cook on low for 4 hours. If sauce is too thick, add a little milk. Add cooked pasta to chicken and toss.
If You’re Shopping at Langenstein’s…
Langenstein’s recommends using Smart Chicken, an all natural no anitbiotics chicken breast for this crockpot delight!
A Touro Dietitian’s Perspective
As a busy mom, I too love the crock pot. I would suggest ditching the cream of chicken soup (overly processed and full of salt), and instead use low sodium chicken broth with about 2 TBSP flour or corn starch (to thicken). Switch to lowfat cream cheese or use 4 oz of the real cream cheese. This will save you about 250 calories and 40 grams of fat. Of course, serve it over whole wheat pasta versus white for added fiber. Or even better, skip the pasta and wrap it up in a lettuce wedge.