It cannot possibly get easier than this recipe, but the flavor and creaminess are a home run! Cajun Cream Chicken is part of the “Crockpot Meals” section of the Trim Healthy Mama Cookbook, page 36. This is a family-serve recipe that feeds 6 to 8 people.
Cajun Cream Chicken (S)
Description
It cannot possibly get easier than this recipe, but the flavor and creaminess are a home run! Cajun Cream Chicken is part of the "Crockpot Meals" section of the Trim Healthy Mama Cookbook, page 36. This is a family-serve recipe that feeds 6 to 8 people.
6 Servings
Ingredients
Instructions
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Place the chicken in the crockpot.
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Blend the cream cheese, broth or stock, and seasoning in a blender, then add to the crockpot.
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Cook on low heat all day or on high heat for 5 to 6 hours.
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For later: 15 to 30 minutes before serving, break up the chicken with a fork and stir into the sauce.
Note
Serving Ideas:
Serve over Cauli Rice (page 225, THM Cookbook), Spaghetti Squash (page 224, THM Cookbook), Or simply enjoy it on its own, with a side salad.
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Bone stock recipes can be found on pages 495-496 of the Trim Healthy Mama Cookbook:
- Drive Thru Sue Bone Stock recipe
- Purist Bone Stock recipe
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IP Modifications:
Poach chicken breasts or thighs in 1 cup water. High pressure, 10 min., QR. Shred or dice chicken and add back to the pot, reserving cooking liquid. Add back 1/2 cup of chicken broth and all the other ingredients, stirring until everything is melted and smooth. Add more liquid if necessary to get it to the right consistency.
"Community Tweak" from Lisa Russell
NOTE: The IP "Tweaks" for this recipe was created and tested using a 6-quart Instant Pot. If you are using a different brand or different size electric pressure cooker, consider modifying the recipe as your results may vary from ours. Example: If you are using an 8-quart, consider adding more liquid as the larger circumference often needs more liquid to come to pressure.
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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 crock pot. Add the sauce.
