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This is a lower fat version of a classic crock-pot recipe. I do not recommend using any non-fat substitutions, they just do not blend together as well in the end. Do not defrost the breasts first, it helps keep them from drying out.
One thing I had started doing not noted above, is cubing the chicken, misting with the olive oil and tossing with salad dressing mix prior to freezing it. I then just toss it frozen into the crock-pot to cook for three to four hours on LOW and proceed with the recipe from there. Done this way, no knives are needed to eat the recipe.
My online friend Jane used her MasterCook software to add this note: Using diced chicken, this made about 13 cups.