About
This creamy slow cooked stew is quick and easy to prepare and packed with juicy chicken thighs and low carb veggies.
Perfect for minimal cooking weekend meals!
Ingredients
- 4 medium chicken thigh, skin removed before cooking
- 3 cup mushrooms
- 2 cup spinach
- 2 teaspoon prepared horseradish by kraft
- 1 ½ cup chicken broth, bouillon or consomme, ready-to-serve can
- 1 clove garlic
- 1 tablespoon, chopped shallot
- 1 tablespoon chives
- 1 tablespoon lemon peel or zest raw
- ⅓ cup heavy cream
- 1 tablespoon cream cheese spread
Instructions
- Dice the chicken thighs and add to the base of a slow cooker. Slice the mushrooms into thick wedges and add to the slow cooker along with the shallot, garlic, cream cheese, horseradish, stock and lemon zest. Season to taste if required. Give everything a good stir and mix together well to combine. Cover and cook on medium for 3 hours.
- Add the cream and spinach and stir through.
- Top with fresh chopped chives to serve.
Nutrition Facts
- Servings: 2
- Calories: 455.0kcal/1903.8kJ (per serving)
- Fat: 26.1g (per serving)
- Carbs: 9.6g (per serving)
- Protein: 47.2g (per serving)
