[To-Try] Slow Cooker Garlic Parmesan Chicken

Ingredients

• Butter

  unsalted

  2 tbsp or 28g

• Onion

  raw

  1 small or 70g

• Garlic

  raw

  4 cloves, minced or 12g

• Chicken broth

  canned, reduced sodium

  ½ cup or 120g

• Garlic powder

  ½ tsp or 2g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Salt

  table

  ½ tsp or 3g

• Maitake mushrooms

  raw

  8 oz or 227g

• Chicken breast

  raw, skinless

  1 ½ lb or 680g

• Whole wheat flour

  whole-grain

  3 tbsp or 23g

• Parmesan cheese

  grated

  ½ cup or 50g

• Spinach

  cooked, boiled, drained, salted

  3 oz or 85g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Evaporated milk

  with added vitamin A

  1 cup or 252g

Directions

1. Add butter, onion, garlic, broth, garlic powder, pepper and salt to the slow cooker. Stir. Nestle the mushrooms (if using) and the chicken into the crock.
2. Cover and cook on low for 3-5 hours (this is the time for a 6 quart slow cooker and thawed chicken breasts cut into 1/2 inch fillets).
3. Remove the lid. In a small bowl whisk together the evaporated milk and flour until it is smooth. Stir it into the slow cooker. Turn the slow cooker to high and cover for another 30 minutes, until the sauce has thickened.
4. Use tongs to place chicken on a platter. Loosely cover with foil. Stir the parmesan cheese and spinach into the slow cooker. Salt and pepper to taste. Serve chicken and sauce with noodles, mashed potatoes or rice.
5. Recipe by: Karen (source: https://www.365daysofcrockpot.com/slow-cooker-garlic-parmesan-chicken/)